Nut free avocado pesto tossed with pasta and topped with sweet balsamic roasted cherry tomatoes. Avocado makes a rich and creamy pesto and the cherry tomatoes are a burst of flavor in this easy pasta recipe. Talk about a comforting recipe that is healthy, nut-free and can easily be made gluten-free.
Ingredients of Cherry balsamic pasta
- Prepare 1 of spaghetti squash.
- Prepare 1 tsp of coconut oil.
- You need 3 clove of garlic.
- You need 1 of yellow onion.
- Prepare 1 lb of ground beef.
- You need 1/3 cup of cherry balsamic vinegar.
- It's 1 can of diced tomatos, no salt.
- Prepare 1 of tomato, diced.
- It's 2 tsp of salt.
- You need 1 tsp of black pepper.
- You need 1 of spring fresh basil, , minced.
- Prepare 1 of spring fresh oregano, minced.
Cherry balsamic pasta step by step
- Preheat the oven to 400°F.
- Remove the stem from the spaghetti squash with a sharp knife, and cut the squash in half, lengthwise.
- Scoop the seeds out, and place the squash on a baking sheet.
- Bake for 45 minutes.
- Meanwhile, heat a large soup pot on medium heat.
- Add 1 teaspoon of coconut oil to the pot, followed by the garlic and onion.
- Add the ground beef, and stir constantly,.
- Once the meat is browned and the onions and garlic are translucent, add the cherrt balsamic vinegar, and stir constantly.
- Add the diced tomatos, salt, and pepper, and continue to stir until evenly combined.
- Add the basil and oragano, and stir to combined.
- Turn the heat down to low, cover, and simmer until the spaghetti squash is done.
- Once the spaghetti squash has cooled a bit, scoop out the inside with a fork, and plate the dish..
Add water and drained pasta to sauce, add parsley and toss to combine. Adjust salt and pepper and top with lots of cheese. Five ingredients - pasta, balsamic vinegar, cherry tomatoes, butter and cheese - are all you need to make this delicious supper on a student budget. Rinse cooked pasta in colander with cold water (until pasta is cooled), drain well. Put drained pasta in a large bowl then top with cheese, tomatoes, onions and cucumbers.
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