- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 7.5 oz
- fusilli pasta
- 225 g
- 3
- Store-Made Vegetable Kabobs
- 1
- avocado, pitted and peeled
- 1½ cups
- loosely packed baby kale
- 375 mL
- ½ tsp
- salt
- 2 mL
- ½ pkg
- Sensations by Compliments Cracked Peppercorn Seasoned Butter & Canola Oil, melted and cooled
- 50 g
Method
Step 1
Cook pasta in large pot of boiling water following package directions. Reserve 1/4 cup (60 mL) of the pasta cooking water before draining.
Step 2
Meanwhile, place vegetable kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until vegetables are softened and lightly charred. Remove from grill and coarsely chop veggies, if desired.
Step 3
Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.
Step 4
Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in grilled vegetables.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 350
- Fat:
- 8 g
- Saturated Fat:
- 3 g
- Carbs:
- 54 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Protein:
- 10 g
- Sodium:
- 370 mg
