Jalapeno Avocado Pasta
Rich and creamy avocado pasta with cherry tomatoes, garlic, corn and spicy jalapenos is a quick and easy weeknight dinner that's ready in 20 minutes.
Servings: 4 People
Cook pasta, according to package instructions. Drain and keep aside.
While the pasta is boiling, make the avocado sauce: In a heavy duty blender or food processor, add avocados, basil, garlic, jalapeno, lemon juice, salt, pepper, paprika and oil. Pulse until smooth and creamy. In a large nonstick pan, add boiled spaghetti, cherry tomatoes corn and as much or as little avocado sauce as you like.
Garnish with some basil leaves and jalapenos and sprinkle some mozzarella cheese and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Calories: 526kcal | Carbohydrates: 79g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Sodium: 191mg | Potassium: 795mg | Fiber: 10g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 26.2mg | Calcium: 50mg | Iron: 2.2mg