Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | |
| Cooking time | 30 minutes |
| Total time | 30 minutes |
Description
With a creative, elegant presentation, this rich, cheesy pasta dish will easily become one of your regular recipes. Flavored with balsamic vinegar and nutritional yeast and filled with chunks of fresh avocado, it makes a cool, dairy-free alternative to typical macaroni and cheese.
Ingredients
1 1⁄2 cn
Dried spiral pasta 3 c
Ripe avocado, cut into 1/2-inch cubes 6
large lettuce leaves 1⁄2 Tbsp
olive oil 3⁄4 c
Onion, minced 2 clv
Garlic, minced 2 c
Tomato, peeled and diced 1⁄4 c
Ketchup 1 tspn
Ground cumin 2 tspn
Raw sugar 1 pn
Salt and black pepper to taste 1 pn
Cayenne pepper to taste 1 Tbsp
Nutritional yeast 1 Tbsp
Cornstarch 2 Tbsp
Eggless mayonnaise 1⁄2 c
Water 1⁄16 tspn
Turmeric 1⁄8 tspn
Salt 2 tspn
Soy sauce 3⁄16 tspn
Balsamic vinegarInstructions
- Cook the pasta according to the package directions. Rinse in cold water and set aside to drain well.
- Meanwhile, prepare the salsa. Heat the olive oil in a skillet on medium heat and sauté the onion and garlic until lightly browned. Add the remaining salsa ingredients and cook until thickened, then remove from the heat and chill. Note: Use store-bought salsa if desired.
- Whisk all the Vegan Cheese ingredients together in a small saucepan until well combined. Bring to a boil on high heat, stirring constantly until thickened. Chill until cold. In a large bowl, mix the pasta and Vegan Cheese until well combined. Add the avocado cubes and gently toss together.
- To serve, either line a large salad bowl with lettuce leaves or place a lettuce leaf in each individual serving bowl. Gently scoop the avo-pasta on top of the lettuce. Make a small hole in the center of the pasta and fill with the salsa.
Notes
Nutritional Information Per Serving:
Calories: 299, Fat 14.3g (128 cal), Carbohydrate 36.5g (146 cal), Protein 6.2g (25 cal)
Added information: Saturated Fat 2.3g, Cholesterol 1mg, Sodium 382mg, Dietary Fiber 5.5g