Vegetable “Pasta” and Creamy Avocado Sauce
Posted on January 25, 2016 by Dr. G
Reconstructed versions of comfort foods are the best way to treat yourself without upsetting the fine balance of body. This spin on “spaghetti with tomato sauce” is a unique and savory way to indulge. You can always enjoy gluten-free pasta or add a protein of your choice to really amp it up!
Ingredients
Avocado Sauce
2 avocados, halved and pitted
3 garlic cloves
1 bunch scallions, roughly chopped
1 lemon, juiced
¼ cup extra virgin olive oil
Vegetable “Pasta”
2 carrots
1 Baby eggplant
1 tbsp olive oil
Salt and pepper to taste
Directions
- Combine the avocados, garlic, scallions, lemon juice, olive oil, salt and pepper in a blender. Blend together until it’s a creamy consistency.
- Using a vegetable spiralizer or a Veghetti, slice your vegetables of choice into a “pasta” shape.
- Add the vegetables to a pan with one tablespoon of olive oil and cook on medium heat for about 3 minutes.
- Add the sauce to desired level of coverage. You can save and freeze any leftovers to enjoy another day!
Buon Appetito!
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