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Warm Coffee Hub is a journal devoted to enticing recipes and reviews,  travel, beauty, and global living — discovering affordable products & places to go while drinking your morning coffee. It’s about nesting abroad & finding the remarkable in the everyday. Most of all it’s about the love of life and connecting with all of you travel addicts, coffee lovers and photo enthusiast around the world. 

 

Love Matea xx
Los Angeles, California 

 

VEGETARIAN AVOCADO & SPINACH PASTA

December 30, 2017

How is your Holiday eating spree going? If you are like me you had enough by now and wish you didn't eat that last piece of cake or dived into that mash and potatoes with medium rare steak as a side. Both my husband I have been struggling with eating healthy but recent visit to the doctors office convinced us that we can not wait for the New Year to make a resolution to start eating healthy. 

After making the pledge my next step was to go and get myself some good old recipe books and start preparing some healthy veggie based dishes pronto. Below is a dish I found but modified it in order to suit our taste buds a little bit better. 

You will need the following.

 

 

Ingredients

  • Nutmeg, to taste 

  • Garlic salt, to taste

  • Red pepper flakes, to taste

  • 1 cup Organic non fat milk 

  • 3/4 cup cherry tomatoes, halved

  • 1 box of veggie pasta (I used Barilla) 

  • 1/2 tsp. salt

  • 1 Tbsp. of extra virgin olive oil

  • 1/2 lime, juiced

  • 4 cups baby spinach

  • 1 lg. avocado, halved, skin removed

  • 2 garlic cloves

Instructions

1. Add water to a medium pot and start cooking the pasta (add few drops of olive oil to the water).  While pasta is cooking, pile and cut the garlic (it doesn't have to be minced as you will be doing that later).

2. Place a large pot of water over high heat and add previously washed spinach. Cook for 5 minutes until the water comes to a boil.

3. Remove the spinach and place it under cold water, once it is safe to do so, drain the water from the spinach with your hands. 

4. In a frying pan sear the spinach and garlic just for few minutes. 

5. Place the garlic, spinach and avocado in any food processor/blander and process until chopped. Puree, adding 1 Tbsp. of warm water at a time, if needed, until ingredients form a smooth sauce.

6. Once the pasta is almost cooked drain it and place it back on the stove. Add a cup of milk and the previously made spinach/avocado sauce. 

 7. Add red pepper flakes, salt, pepper, nutmeg  and garlic salt according to the taste. Add cherry tomatoes at the end and close the lid in order for them to get soft and steamed. 

 

Serve and enjoy! 


 

 

 

 

 

 

 

 

 

 

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