Creamy Avocado Primavera with Brown Rice Pasta
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Creamy Avocado Primavera with Brown Rice Pasta

Submitted by: Stephanie Rider

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 8

Yummy brown rice pasta with a creamy avocado-veggie sauce that satisfies.


    1 tbsp. extra virgin olive oil

    1 med. onion

    2 clove garlic

    2 c. white mushrooms

    1 bch. asparagus

    1/2 green bell pepper

    2 med. plum tomatoes

    15 oz. diced tomatoes, canned

    2 c. spinach

    1 avocado

    sea salt & black pepper to taste

    2 c. brown rice pasta


In a large skillet, heat on medium olive oil, onion and garlic until onions begin to caramelize, then add the mushrooms. Once those have cooked through, add the asparagus, bell peppers, fresh tomatoes and salt and pepper, and continue to cook until the veggies have softened. **add spinach and cook about a minute or two longer until the leaves begin to wilt Remove skillet from heat and set up a pot with water on high heat (once boiling, add brown rice pasta and cook according to package directions, usually 8-9 mins for a good al dente texture.) Now, in a blender (I used a Vita-Mix) add half of your sauteed veggies and the avocado and blend until smooth. If the mix is not blending, add the canned tomatoes (this will also give the sauce a nice acidic bite to balance out the other flavors.) When finished, you can add the blended veggies back into the skillet with the other half of the mixture. When pasta is finished cooking, drain and rinse, then pour the veggie sauce over the pasta and serve :)