Creamy avocado pasta with roasted tomatoes and shrimp
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This looks delicious, thanks for posting!0
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Making this without shrimp this week - have all the ingredients at home calling my name YUM!0
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This sounds delicious.0
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Avocado? Pasta? Shrimp?
Ohmahgerd. This is a need.0 -
that sounds soooooo good0
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I let 3 avocados go bad last week..
Wish I had thisvrecipe0 -
Update: I just made this for dinner and it ROCKED! I skipped the shrimp and actually forgot to add the parmesan and it was still AMAZING! I cooked the tomatoes in a skillet for quickness and added the garlic to them at the end to cook it instead of putting it in raw with the avocado blend. It was SOOOOOOO good!0
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If you want a quick and easy version of this, that's vegan friendly, check out this recipe: http://ohsheglows.com/recipage/?recipe_id=6001811
I've heard ahhhhmazing things! Add/alter as you see fit0 -
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Yummy Bump0
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If you want a quick and easy version of this, that's vegan friendly, check out this recipe: http://ohsheglows.com/recipage/?recipe_id=6001811
I've heard ahhhhmazing things! Add/alter as you see fit
Drooling.... Can NOT wait to feed this to my vegan boyfriend!0 -
This sounds amazingly good!
I can't wait to make it this weekend sometime (too busy to cook during the week).0 -
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That sounds great!
I have a shellfish allergy or something, but it sounds like I can omit the shrimp without it hurting anything.
Thanks for sharing!
It would be amazing with bl/sl chicken breast! YUM!0 -
This is so happening.0
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yuuummmmm!0
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I just ate this and I'm dead of deliciousness.
link: http://pinterest.com/pin/559290847444232857/
The original recipe as written:
prep time: 10 minutes
cook time:1 hour 10 minutes
INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste
Preheat oven to 300 ºF.
Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
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I reduced the olive oil a touch, and added some sautéed shrimp.
Toast those pine nuts a bit too.
A beautiful serving was about 540 calories and just the BOMB.
Bump for OH HELL YES.0 -
Looks yum!0
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This sounds amazeballs! Must try it!!!0
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bumpity bump bump.0
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Thank you!! :drinker:0
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Bump. Need to try it!!0
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I made this the other night (okay my husband made it, but I added the avocados! :laugh: ) and it was AWESOME! :bigsmile:0
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Avocado pasta sauce is so amazing and delicious!0
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