Product Recall:Various Brands of Vegetable Products

Creamy Avocado & Veggie Pasta

Prep time: 5min
Total time: 25min
Serves: 4
7.5 oz
fusilli pasta
225 g
3
Store-Made Vegetable Kabobs
1
avocado, pitted and peeled
1½ cups
loosely packed baby kale
375 mL
½ tsp
salt
2 mL
½ pkg
Sensations by Compliments Cracked Peppercorn Seasoned Butter & Canola Oil, melted and cooled
50 g
Per serving (¼ of the recipe):
calories
350
fat
8 g
saturated fat
3 g
carbs
54 g
sugar
6 g
protein
10 g
cholestrol
0 mg
fibre
5 g
sodium
370 mg

Directions

  1. Cook pasta in large pot of boiling water following package directions. Reserve 1/4 cup (60 mL) of the pasta cooking water before draining.

  2. Meanwhile, place vegetable kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until vegetables are softened and lightly charred. Remove from grill and coarsely chop veggies, if desired.

  3. Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.

  4. Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in grilled vegetables.