Fettuccine With Avocado Tomato Sauce Recipes

Steps:

• Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
• Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
• Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.

Steps:

• Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Top with pine nuts and toppings of your choice.

Steps:

• Place a large pot of water on to boil.
• Heat the 1 tablespoon of olive oil in a large skillet, over medium heat. Add the onion, garlic and chili pepper; cook until softened, about 5 minutes. Add the tomatoes, salt & pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
• Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large pot of slightly salted water, cook the noodles until just tender, about 8-10 minutes. Drain well and transfer to a warmed serving bowl.
• Add the tomato sauce, avocados, 3 tablespoons olive oil (optional) and lime juice. Toss to mix well, and serve immediately.

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, heat oil in 3-quart saucepan over medium heat; add garlic. Cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat.
• Stir basil, avocado and tomatoes into garlic in sauce-pan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Steps:

• Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
• Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Steps:

• In a large pot, bring 4 quarts water to a rapid boil over high heat. Stir in 1 tablespoons salt. Drop in pasta and cook, stirring frequently, until tender but still firm to the bite.
• Meanwhile, scoop the avocado pulp into a large bowl. Using a fork, mash the avocado coarsely, leaving a few small chunks. Add the lime or lemon juice, onion, tomato, chopped basil, and salt and pepper to taste. Mix gently.
• Drain the pasta, transfer to the bowl with the avocado mixture, and toss well. Garnish with basil sprigs and serve immediately. Pass the cheese at the table for sprinkling over individual servings.

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.