Avocado & Olive Pasta
Serves: 4
Tonight we’ve got a Meatless Monday magical ;) meal for you! This is truly comfort food at its’ finest—creamy pasta. It’s savory and sweet and just one of those meals you’ll wanna have all of the time. And one of the secret ingredients is one you’ll never imagine. It’s an overripe banana. We know what you’re thinking, but just trust us on this one. The little sweet goes a long way. You’ll flip for this, but you won’t feel guilty with this lightened up comfort food. And this is just as yummy cold, as it is hot!
  • 1 avocado
  • 1-1/2 tablespoon fresh squeezed lemon (or lime)
  • ¼ cup (about 8) Kalamata olives, sliced
  • 1 tablespoon olive oil
  • 2 tomatoes from the vine, chopped
  • Fresh cracked black pepper, to taste
  • ⅛ teaspoon sea salt (or to taste)
  • 1, 15-ounce can kidney beans
  • 1 overripe banana, slightly mashed, but with some chunks
  • 3 ounces whole wheat rigatoni
  1. Start water boiling for pasta. Meanwhile add avocado, lemon juice, olives, olive oil, tomatoes in a large bowl. Stir together and get a bit of a chunky paste from the avocado and liquids. Add pepper and salt.
  2. Stir in the kidney beans.
  3. Add the banana and stir. You will have a creamy sauce.
  4. Prepare pasta. If you prefer to eat this this warm, drain hot pasta when ready and stir it into the bowl and serve! If you’re like Lyssie’s boyfriend, you’ll love this even more served cold—so as the pasta is cooking, place the bowl in the fridge (or freezer) then simply rinse pasta under cold water and stir in the bowl when ready!
  5. Enjoy!
Nutrition Information
Serving size: 1 Serving Calories: 307 Fat: 12 g Carbohydrates: 45 g Sodium: 483 Fiber: 10 g Protein: 12 g protein
Recipe by Nutrition Twins at https://nutritiontwins.com/avocado-olive-pasta/