Pasta with Avocado, Zucchini and Walnuts Recipe
How to make Pasta with Avocado, Zucchini and Walnuts ? You should definitely try a very tasty recipe.The harmony of avocado and walnut leaves a unique taste in the mouth.
Servings 4 serves
- 2 cups cooked and rinsed egg noodles
- 1 large zucchini, sliced and quartared
- 1 very ripe avocado
- 2 oz soft chevre
- 2 tablespoons chicken or vegetable stock
- 1 lime juiced
- 2 tablespoons crushed walnuts
- olive oil, for drizzling
- sea salt and pepper, to taste
Heat the oven to 400*F.
Drizzle the zucchini with the olive oil and sprinkle with a generous pinch of salt and pepper. Roast the zucchini for at least 10 minutes, until it is soft all the way through when pricked with a fork. Remove from the oven and set aside.
Toast the walnuts over low heat for one to two minutes, until very fragrant. Remove from the heat and set aside.
Mash the avocado, goat cheese and lime juice together in a medium sized bowl until there are no large lumps.
In a medium sized pan over medium heat, cook the avocado mixture until it has started to smooth out. Add the stock and stir to combine. Allow to cook a further minute or so, until the mixture is completely heated through.
Dice the zucchini and add it to the pasta. Toss with the avocado mixture, and top with the toasted walnuts.