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Vegetable Avocado Fusilli
These little springs are my little one's favorite. The garlic, spicy flavor and avocados makes it more delicious and yummy.
: 15 minutes
: 20 minutes
: 2 servings
230 gram fusilli pasta
6 cup water for cooking pasta
3 spring onion (green onion)
1 celery leaf
10 green beans
1 Tbsp garlic paste
3 Tbsp butter
1/2 tsp fennel seed
1/4 tsp nutmeg powder
1/4 tsp dried oregano
1/2 tsp dried parsley
1 tsp lemon juice
2 Tbsp pasta sauce
1/4 tsp mustard sauce
Salt to taste
Cook the pasta in boiling water until tender. Add salt to taste. Drain and keep it aside.
Chop the vegetables. Mash the avocado with a fork. Add lime juice to the avocado and mix well.
Heat a pan and add butter into it. When butter is hot, pop the fennel seeds. Add the chopped onion and garlic paste into the hot butter. Saute until the onion is soft and translucent.
Then add all the chopped vegetables except spring onion and tomato. Add salt to taste. Cook on high heat for 3 minutes.
Add nutmeg powder and stir well.
Add chopped tomato and stir well. Cook until the tomato is soft and can be mashed.
Add pasta sauce and mustard sauce into the pan. Stir and mix well to combine.
Then add the cooked pasta and spring onion and mix well. Cover and cook for 2 minutes. Then switch off the flame.
Add dried oregano, parsley and mashed avocado into the pasta. Mix well to combine. Cover and let it sit for 5 minutes.
Garnish with celery leaves and serve warm.
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