Mar 3, 2012

heart healthy

Spaghetti with avocado cream sauce
3 ripe avocados
2 cups fresh spinach
1 cucumber, peeled and sliced
1 large vine ripe tomato, sliced
3 cloves fresh garlic
1/2 tsp. turmeric
1/4 tsp. paprika
1 tsp. salt
1 1/2 tsp. lemon juice
1/2 cup Butter

1/4 cup Soy Milk (plain)
1 tsp. apple cider vinegar
1 pound spaghetti noodles, cooked and strained
2 tbsp. dried basil
1/2 tsp. salt
1 1/2 cup fresh spinach, chopped
6 tbsp. pistachios, chopped
6 tbsp. nutritional yeast
Salt and pepper, to taste

In a food processor, combine the avocados, spinach, cucumber, tomato and garlic; mix until creamy.

Add the turmeric, paprika, salt and lemon juice; mix until creamy and set aside.

In a saucepan over medium-low heat, melt the Butter (or vegan substitute) into the Soy Milk and cider vinegar.

Once melted, add cooked spaghetti noodles, basil and salt; mix for 2-3 minutes, or until the noodles are coated with the sauce.

Divide noodles evenly between six plates.

Layer, in this order: fresh spinach, avocado sauce, pistachios, nutritional yeast and salt + pepper. Enjoy =)

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