Avocado pesto spaghettini

This recipe was adapted from the ‘Fresh Juice’ magazine from Loblaws. The original recipe uses real cheese and serves 4. But, I wanted something that could be single serving because this sounded tasty.
Plus, avocado is delicious in any recipe.

INGREDIENTS
40g noodles (measured uncooked), I used buckwheat

1/2 very ripe avocado

1 tbsp dried basil

1-2 cloves garlic, mashed

Dash salt and pepper

2 tbsp daiya shreds

1 tsp olive oil

Dash cayenne pepper flakes

DIRECTIONS
1. Cook noodles according to package directions.

2. In a blender, mix avocado, daiya shreds, basil and mashed garlic until a purée is formed.
Then, slowly add in oil to make the purée smoother.

3. Take noodles, rinse them, then place the avocado mixture on top. Heat the whole thing up for a few minutes to melt the daiya cheese.

4. Eat 🙂

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