This pasta dish is a most loved for children, getting the smoothness from potassium rich avocado, and folate and nutrient A from spinach. Cashews include additional lavishness, bringing a decent portion of copper, manganese, magnesium and even some nutrient K.
One of my most loved go-to suppers, this one is basic, quick and brimming with nourishment. It is extremely thick, with the avocados, cheddar and cashews, so you needn't bother with serving in the wake of serving. (In spite of the fact that, your taste buds may oppose this idea!)
I truly support plans that have different medical advantages but rush to get ready. A tremendous reward is the children all eat up these noodles. Broiling the garlic gives a little profundity of flavor, yet doesn't overwhelm the sauce as crude garlic will in general do.
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Ingredients
- 10 ounces dry pasta (can be rice, corn or quinoa based to make recipe gluten free)
- 1 cup raw spinach
- 1 medium avocado, ripe
- 1 cup shredded Parmesan cheese
- 1/4 cup raw cashews (soaked for an hour or so for creamier texture, raw works well, too)
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 clove roasted garlic (roasting takes the bite out of the garlic for those sensitive, especially the kids)
- 3/4 teaspoon salt
- 1/2 teaspoon lemon juice
Directions
1. Cook pasta according to directions and desired doneness and set aside.
2. Roast garlic at 350 degrees for about 5 minutes in 1 tablespoon of olive oil. I use a counter top small toaster/oven combo, so if you don’t want to heat the whole house, you could always lightly sauté in a pan on low heat. The idea is to take the strong “bite” out of the garlic, and release the depth of flavor.
3. Combine all ingredients in a food processor, and pulse until completely combined. Toss immediately with warm pasta and enjoy!
For more detail : bit.ly/2TBoilc
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