SPINACH PASTA IN AVOCADO MUSHROOM SAUCE
Creamy, rich and healthy - this Spinach Pasta in Avocado Mushroom Sauce is a delicious, guilt-free comfort food option that is a balanced meal in itself too – you can’t ask for more!
Servings: 4
Calories: 218kcal
Ingredients
- 250 g Durum Whole-wheat Spinach Fusilli I used pasta by Fab India
- 2 onions chopped
- 5-6 garlic pods minced
- 2 bell peppers yellow, thinly sliced in strips
- 1 zucchini sliced
- 100 g white mushrooms sliced into quarters
- 4-5 sprigs of coriander/ cilantro
- 1 tbsp dried herbs basil, parsley, oregano, rosemary
- 1 tsp paprika
- 1 tsp freshly ground pepper
- 1 tbsp lemon juice
- Salt to taste
- 1.5 tbsp olive oil
Instructions
- Heat salted water in a pan and add pasta as the water comes to a boil. Add 2-3 drops of oil to prevent pasta from clinging. Cook till the pasta is al dente. Drain the water – reserve some for the sauce.
- Heat oil in a non-stick pan and add chopped onions and minced garlic. Once the onions are translucent, add bell peppers, zuchhini and mushrooms. Sauté until vegetables are cooked.
- Add the dried herbs and turn off the flame. Set aside.
- Meanwhile, scoop avocado flesh with the help of a spoon and mash in a bowl with a fork.
- Add salt, pepper, cilantro, lemon juice, and cooled vegetable mixture and mix well. You can add some water reserved from earlier to adjust the consistency of the sauce to your liking.
- Add this sauce to the cooked pasta and mix well until it coats the pasta uniformly.
- Devour!
Nutrition
Calories: 218kcal | Carbohydrates: 39g | Protein: 8g | Fat: 2g | Fiber: 6g | Sugar: 3g