Best Pasta Served With Avocado Sauce With Sun Dried Tomatoes Recipes

PASTA WITH SUN-DRIED TOMATOES

Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES

Pasta Served With Avocado Sauce With Sun-Dried Tomatoes image

This is a lovely, creamy sauce and the sundried tomatoes break up the avocado flavour nicely. This recipe responds well to adjusting the proportions to taste. The weight for the sundried tomatoes is their dehydrated weight- I use about half a pack. If using smaller avocados, I find 4 works best to make the sauce thick enough. To make this dish vegetarian, use a vegetable stock cube instead of chicken.

Provided by Shuzbud

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large ripe avocados
1 1/2 ounces sun-dried tomatoes, rehydrated
2 tablespoons butter
2 garlic cloves, crushed
1 chicken stock cube
1 1/2 cups heavy cream
1 lb fresh pasta
grated parmesan cheese, to garnish

Steps:

Finely chop the sundried tomatoes and set aside.
Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
Sprinkle with grated parmesan and serve immediately.

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