Vegan Fusilli with avocado basil and baby spinach cream



For 4 portion

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


INGREDIENTS

240 g of wholemeal fusilli

1 ripe avocado

50 g of fresh baby spinach

30 g of fresh basil

1/4 (around 10g) lemon

10g-15g Nutritional yeast

5g GreenVie Grated•ParVeggio

Extra virgin olive oil

Paprika powder

Salt and pepper

Flaked almonds to taste


TOOL

Mixer



INSTRUCTIONS:

1. For the cream:

Cut the avocado into chunks. Wash and dry the basil and baby spinach. In the food processor, put the avocado, basil leaves, baby spinach, lemon juice, a sprinkling of paprika, a pinch of pepper, a good pinch of salt, a drizzle of oil, and a bit of water. Operate the food processor and blend until a smooth cream is obtained.



2. Cook the pasta

Boil plenty of salted water in a large saucepan and boil the fusilli al dente. When ready, set aside a cup of the cooking water, drain and toss with the avocado cream. If it is necessary, add the cooking water to pasta. Serve and complete each dish with almond flakes.


Once seasoned, you can keep this pasta in the refrigerator in a food container for 1-2 days. You can then decide whether to heat it slightly by tossing it in a pan or microwave or to consume it at room temperature.


Enjoy your meal.

For more recipes, please check our blog: https://www.purelifepraha.com/blog/categories/recipes


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