Avocado-Spinach Pesto Pasta with Sautéed Mushrooms

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Ingredients:

  1. 1 Tablespoon Olive Oil

  2. 8 Ounces Baby Bella Mushrooms, Stemmed and Thickly Sliced

  3. 1 Avocado, Halved, Pitted, and Peeled

  4. 3 Cups Baby Spinach

  5. 1 Tablespoon Raw Almonds

  6. 2 Garlic Cloves

  7. 1 Lime, Halved

  8. 1/4 to 1/2 Teaspoon Sea Salt

  9. Red Pepper Flakes to taste

  10. 4 Large Zucchini (spiralized) or 8 ounces brown rice fusilli or penne

  11. Large Flake Sea Salt

Instructions

Add the olive oil to a large skillet over medium-high heat. Add in the mushrooms and saute for eight to twelve minutes, stirring infrequently to allow the mushrooms to turn golden-brown. Remove from stove and set aside. Add the flesh of the avocado, spinach, almonds, garlic, juice of the lime, sea salt, and chili flakes to a food processor. Process for two to three minutes, stopping to scrape down sides as needed, or until smooth and creamy. If you opt for zucchini noodles, you can serve them raw or cooked. If you want to cook them, simply add them to a large skillet over medium heat, and cook for five to six minutes, stirring frequently. Add your zucchini noodles or brown rice pasta to a large bowl. Top with the desired amount of pesto, toss to coat, and divide between plates. Top with mushrooms and a sprinkle of sea salt. Serve immediately. Enjoy.


Tip:

Avocados are a healthy source of nutrients and fat. Avocados are packed with monounsaturated fats. Monounsaturated fats are fats that work to lower LDL cholesterol without affecting the good HDL cholesterol.














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