Avocado Mixed-Veg Pasta

Avocado Mixed-Veg Pasta

Author: Rumki Paul
Course: Breakfast/Snacks
Cuisine: World
Preparation Time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Servings: 2 Persons

Today I am in an experimental mood. So, I have decided to make a fusion of two different dishes. This is yet another success story of my kitchen and I have named it as Avocado Mixed-Veg Pasta. It is a very yummy, creamy and crunchy dish. It has the velvetiness of Avocado and at the same time crunches of Bell Peppers. Avocado Mixed-Veg Pasta is a mouth-watering and super delicious dish and you must try it once to believe me.

It has the goodness of vegetables and green leaves. In this recipe, I have used red and yellow Bell Peppers, Peas, Carrots along with Avocado and Spinach. For flavouring, I have used Garlic powder, Black Pepper and Cilantros. Don’t worry if you don’t have Garlic Powder. You can replace it with Garlic paste.

Avocado Mixed-Veg Pasta can be a perfect addition to your special breakfast or lunch. My friends loved this dish and I am sure you are going to love it too. The best part is, it gets prepared within half an hour without any hassle.

In this recipe, I have tossed the cooked Spaghetti with Onions, Garlic, Carrot, Bell Peppers and Peas. Then I have mixed the Spaghetti with a green sauce that I prepared using Avocado, Spinach and Cilantros. Spinach puts a fresh green colour in this recipe and milk gives the richness to this dish.

Avocadoes are good source of vitamins, folate, potassium, antioxidant and nutrients. Eating avocadoes is good for controlling cholesterol, blood pressure and many other health problems. On the other hand, Spinach is a good source of iron. Its dark green colour indicates that it contains high level of chlorophyll, which is very important for healthy eye sight. Spinach is full of fibre and it contains low carbs. It is a superb source of many vitamins and minerals.

Ingredients:

• 1 Avocado, peeled and stoned
• 12-15 leaves of Spinach
• 4-5 branches of Cilantro
• 1/3 cup of Milk

• A handful Spaghetti
• 1 large Onion, thin sliced
• 1 Carrot, thin strips
• ½ Large red Bell Pepper, thin sliced
• ½ yellow Bell Pepper, thin sliced
• 1 Tomato, deseeded and finely chopped
• 2 tablespoons Peas, fresh or frozen
• ½ teaspoon Garlic powder
• ½ teaspoon grounded black Pepper
• Salt to taste
• Oil for cooking

1. Put Avocado into a mixer or blender.
2. Add Milk, Spinach and Cilantro into the mixer or blender.
   

3. Blend it until the Avocado become smooth.

1. Put the water to boil in a utensil and add some Salt.
   

2. When the water is about to boil add Spaghetti to boil according to package instruction.
   
   

3. Once the Spaghetti is cooked strain the water and keep it aside.
   

4. Add some Oil in a pan.
5. Once the Oil is hot, add Onions and cook it for 2-3 minutes.
   

6. Add Carrots and cook it for 2-3 minutes in medium high flame.
   

7. Add Bell Peppers, Tomatoes and cook it in medium flame until they become soft.
   

8. Add Salt, Pepper, Garlic powder into the pan and mix it well.
   

9. Add Peas and mix it nicely.
   

10. Cook it for 2 minutes in low medium flame.
11. Add the Spaghetti (Step 3) and stir until the spice get coated.
    

12. Cook it in high flame.
    

13. Switch off the flame and pour the green sauce into the pan.
    

14. Mix it properly.