Vegetarian, Vegan, Nut-free, Soy-free avocado pasta bowl
This avocado pasta bowl is a quick and satisfying meal. You can have it on the table in under 30 minutes. You can substitute your favorite pasta or make it with gluten free pasta. Any extra veggies you have on hand would also make a great addition. Try mixing in some broccoli or topping it with fresh micro greens.
Ingredients for making the avocado pasta bowl
Fusilli Pasta (or your favorite type of pasta, sub gluten free pasta if desired)
5 to 10 cherry tomatoes, diced
1/4 onion, chopped
1/2 a lime
1/4 cup cilantro, chopped
1/4 cup nutritional yeast
salt and pepper to taste
Fill a large pot with water and bring to a boil.
Add 8 oz of pasta to the boiling water and stir.
Boil pasta for about 8 to 10 minutes until done. Drain and rinse under cool water.
While you wait for the pasta to cook, prepare the avocado sauce. Scoop out the avocado into a large bowl. Mash with a fork until it is smooth. Squeeze the lime into the mashed avocado and mix well.
Add about a 1/4 cup of water to the avocado until you reach the desired consistency. You will want it to resemble a sauce so it will coat all of the pasta.
Add 1/4 cup chopped onion to the avocado sauce and most of the cilantro. Reserve some of the cilantro for garnish at the end.
Mix 1/4 cup nutritional yeast into the avocado sauce.
Season the sauce with salt and pepper.
Add the cooked pasta into the avocado sauce and mix to combine.
Top with chopped tomato, reserved cilantro, salt, pepper and a sprinkle of nutritional yeast.
To make this vegetarian instead of vegan, try adding in fresh mozzarella balls or shredded sharp cheddar cheese.
This pairs well with a side of garlic bread.
To keep it vegan and you want more protein mix in garbanzo beans or sauteed tofu.