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Veggie Rigatoni with Avocado Alfredo

  • February 7, 2019
  • Sarah
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Week 11 Ingredient: Broccoli

Veggie Rigatoni with Avocado Alfredo

FOR THE SAUCE

  • 1 medium-large avocado
  • 3 tbsp nutritional yeast
  • juice of 1 lemon
  • 2 Tablespoons Hemp seeds
  • 1 cup almond or coconut milk
  • dash himalayan salt
  • ½ cup cashews

FOR THE PASTA & VEGGIES

  • 1 bell pepper
  • 1 head broccoli (chopped)
  • 1 cup mushrooms (sliced)
  • 1 lb rigatoni pasta
  • 1 garlic clove
  1. Bring 5 cups water to a boil, add pasta, dash salt. Cook for 12-15 minutes to al dente
  2. While pasta is cooking, chop pepper, broccoli, and mushrooms.
  3. Sauté veggies on medium with a little coconut oil. Do not overcook – about 5-8 minutes. I prefer my veggies on the crunchier side.
  4. While veggies are cooking, combine all ingredients for the sauce into a blender or Ninja
  5. Blend for 30-45 seconds
  6. Drain pasta and let cool slightly.
  7. Toss all veggies and sauce together.
  8. Serve!

Option to drizzle with olive oil and lemon –> then top with pine nuts and chili flakes. The chili flakes add a nice kick if you like a little spice!

Image and Recipe are from @cuckookitchn. To check out the full post and find more awesome recipes go here.

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Sarah

Related Topics
  • avocados
  • broccoli
  • hemp seeds
  • mushrooms
  • nutritional yeast
  • pasta
  • peppers
  • prenatal week 11
  • week 11
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