Avocado And Ginger Pasta Recipes

AVOCADO NOODLES

Avocado Noodles image

Thanks to a couple of avocados, this fresh pasta isn't just naturally green -- it's also eggless! Healthy fats from avocado help tenderize the dough, so there's no need for eggs.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup fresh cilantro leaves, plus extra for topping
2 medium ripe avocados, halved, seeded and cut into chunks
3 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 teaspoon freshly grated ginger
1 medium carrot, shredded
1/4 small head red cabbage, shredded (about 1 cup)
Black sesame seeds, for serving
Asian garlic-chile sauce, such as Sriracha, for serving

Steps:

Pulse together the cilantro, avocado and 1/2 cup water in a food processor until completely smooth, scraping the sides if needed, about 2 minutes. Add the flour, then pulse until all of the liquid is absorbed and a large, soft dough ball forms (it's okay if there are some crumbles, the dough will come together when it's kneaded).
Transfer the dough to a work surface dusted with flour and gently gather into a ball, sprinkling with flour as needed to avoid the dough sticking to your hands. Take care not to overwork the dough.
Dust a baking sheet with flour. Cut the dough into 4 equal pieces. Cover with plastic wrap. Dust the work surface with flour again and roll 1 piece of dough out to about 1/16-inch thick in a roughly 18- by 6- inch rectangle. Cut into 1/4-inch strips using a paring knife or pizza cutter. Transfer to the prepared baking sheet and sprinkle with more flour to keep the noodles from sticking to each other. Cover with plastic wrap and roll out and cut the remaining dough. You can also use a pasta maker to roll out your dough and cut into noodles with the fettuccine attachment.
Bring a large pot of salted water to a boil. Whisk together the vinegar, sesame oil and ginger in a large bowl. Add the carrot and cabbage, toss to combine and let sit for a few minutes until the dressing becomes magenta.
Shake off the excess flour from the pasta, drop into the boiling water and cook until tender and no longer floury (it should rise to the top of the pot), 1 to 2 minutes. Drain the pasta and add to the bowl along with the cabbage, carrots and toss to coat well. Season with salt and pepper. Garnish with cilantro, sesame seeds and Asian garlic-chile sauce.

Nutrition Facts : Calories 350, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 15 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 8 grams, Sugar 1 grams

AVOCADO AND GINGER PASTA

Avocado and Ginger Pasta image

A wonderful recipe from an Australian cooking show "The Cook and The Chef". Got off the website ww.abc.net.au/tv/cookandchef. To make it vegan use non-egg pasta.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 large avocados, chopped
1 lemon, juice of
6 tablespoons sliced almonds
2 teaspoons finely chopped ginger
1/3 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
500 g tagliatelle pasta noodles
1/2 cup coriander leaves
flaked sea salt
fresh ground black pepper

Steps:

Bring a large saucepan of water to the boil. Pasta can be cooked before hand and then warmed up in the microwave.
Preheat the oven to 180C to roast the almonds. This won't take long so keep an eye on them. Remove from oven when ready. About 5 minutes or until golden brown.
In a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado.
In a large bowl place the warmed pasta with the oil and minced ginger, toss.
Add some salt and 3/4 of the roasted almonds, toss. Then add the coriander and then the rest of the roasted almonds and toss.
Add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmigiano (just a handful). Serve.

Nutrition Facts : Calories 612.1, Fat 32.7, SaturatedFat 4.9, Cholesterol 70, Sodium 24.4, Carbohydrate 68.5, Fiber 9, Sugar 2.6, Protein 14.7

PASTA WITH AVOCADO, GINGER, ROASTED ALMONDS AND CORIANDER

Pasta With Avocado, Ginger, Roasted Almonds and Coriander image

Make and share this Pasta With Avocado, Ginger, Roasted Almonds and Coriander recipe from Food.com.

Provided by Latchy

Categories Spaghetti

Time 18m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

240 g dried linguine
1 small avocado
1 lemon, juice of
1 teaspoon finely chopped fresh ginger
80 ml extra virgin olive oil
2 tablespoons roasted sliced almonds, kept hot
3 tablespoons fresh coriander leaves, which should be picked rather than chopped

Steps:

Cook the pasta as per packet instructions until al dente.
While the pasta is cooking peel and chop the avocado flesh into chunks and squeeze over half of the lemon juice.
Add ginger to 1 tablespoon of the olive oil, which will allow the ginger to spread through the hot pasta.
Drain and toss hot pasta with ginger oil and then quickly add the hot almonds the remaining olive oil and the chopped avocado and coriander.
Squeeze the remaining lemon juice over the top, season with salt and pepper to taste and serve.

Nutrition Facts : Calories 935.7, Fat 52.6, SaturatedFat 7.2, Sodium 14.1, Carbohydrate 100.7, Fiber 10.7, Sugar 3.6, Protein 18.8

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