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Name: Avocado Sauce for Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Ground Coriander ** see Note; Salt; 1 ts Orange Peel Grated; 2 Avocados (up to 3); 1 oz Butter; 1 ts Lemon Peel grated; Black Pepper to taste; 2 Spring Onions (up to 3) Green And; 3 tb Plain Yoghurt; 6 fl-oz Single Cream

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INGREDIENTS

1/2 ts Ground Coriander ; ** see Note
Salt
1 ts Orange Peel ; Grated
2 Avocados ; (up to 3)
1 oz Butter
1 ts Lemon Peel ; grated
Black Pepper ; to taste
2 Spring Onions ; (up to 3) Green And
3 tb Plain Yoghurt
6 fl-oz Single Cream

INSTRUCTIONS

* shallots work just as well, although you need more ** we really like coriander, so we put in a couple of teaspoons Melt butter in a saucepan, add spring onions and stir-fry 1 minute. Then add orange and lemon peel and coriander. Remove from the heat while you prepare cream and yoghurt. Pour cream into a small bowl and add yoghurt, salt and pepper. Mix well until smooth. Peel, stone and chop avocados (the size you chop the pieces is personal preference, but we usually chop into about 1.5 cm cubes). Add the avocado to the ingredients in the pan, pour yoghurt mixture over and very gently heat through. DO NOT BOIL or avocados will become soggy and sauce will curdle. Pour over pasta, toss and serve at once. Note: This sauce can be started in advance but the avocados should not be added until the last minute. For the two of us for dinner, we halve all of the ingredients, and use one medium to large sized avocado. Recipe By : jodis@macadam.mpce.mq.edu.au (Jodi Steel)

NOTES

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Avocado Sauce for Pasta

1/2 ts Ground Coriander ** see Note
 Salt
1 ts Orange Peel Grated
2 Avocados (up to 3)
1 oz Butter
1 ts Lemon Peel grated
 Black Pepper to taste
2 Spring Onions (up to 3) Green And
3 tb Plain Yoghurt
6 fl-oz Single Cream

* shallots work just as well, although you need more ** we really like  coriander, so we put in a couple of teaspoons    Melt butter in a saucepan, add spring onions and stir-fry 1 minute. Then  add orange and lemon peel and coriander. Remove from the heat while you  prepare cream and yoghurt. Pour cream into a small bowl and add yoghurt,  salt and pepper. Mix well until smooth. Peel, stone and chop avocados (the  size you chop the pieces is personal preference, but we usually chop into  about 1.5 cm cubes).  Add the avocado to the ingredients in the pan, pour  yoghurt mixture over and very gently heat through. DO NOT BOIL or avocados  will become soggy and sauce will curdle.  Pour over pasta, toss and serve  at once.    Note:  This sauce can be started in advance but the avocados should not be  added until the last minute.    For the two of us for dinner, we halve all of the ingredients, and use one  medium to large sized avocado.    Recipe By     : jodis@macadam.mpce.mq.edu.au (Jodi Steel)

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Nutrition

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Serving Size: 1 Serving (714g)
Recipe Makes: 1

Calories: 1443
Calories from Fat: 1265 (88%)

Amt Per Serving		% DV

	Total Fat 140.6g	187 %
	Saturated Fat 59.8g	299 %
	Monounsaturated Fat 61.7g
	Polyunsanturated Fat 10.4g
Cholesterol 243.5mg		75 %
Sodium 460.6mg		16 %
Potassium 2377.9mg		63 %
Total Carbohydrate 47.1g		14 %
	Dietary Fiber 28.7g	115 %
	Sugars, other 18.4g
Protein 16.5g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1443

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