Creamy Avocado Pasta with Ground Turkey + Roasted Vegetables

Ingredients : 

Pasta:

  • 2 large avocados
  • 1-2 jalapenos
  • 2 cloves garlic
  • Juice of one lemon
  • 1 cup of basil
  • 2 tbsp greek yogurt
  • 1 package brown rice fettuccine (or anything you like)
  • Salt + pepper to taste

Protein:

  • 1 lb lean ground turkey
  • 2 tsp rosemary
  • juice of one lemon
  • 1 tbsp olive oil
  • 1 portabella mushroom
  • 1/2 an onion
  • 2 cloves of garlic
  • Salt + pepper to taste

Vegetables:

  • 10-15 stalks asparagus
  • 10-15 brussels sprouts
  • 1 cup butternut squash
  • Olive oil
  • Salt + pepper to taste

Equipment : 

  • Baking sheet
  • Sauté pan
  • Large pot
  • Blender
  • Cutting board
  • Knife

Preheat your oven to 400degrees.

Start by halving your avocados and throw them into the blender. Halve the jalapeños, taking out the ribs and seeds, throw those into the blender along with the next four ingredients. You may need some water to thin it out. Give it a little taste test and add salt and pepper accordingly. Put it in the refrigerator until you’re ready to use it. Meanwhile boil water for your pasta.

Prep your veggies. Cut the asparagus into thirds, brussels sprouts in half, and butternut squash into bite size pieces. Toss them in a bowl with olive oil and salt and pepper. Lay flat on a baking sheet and let roast until all the veggies are tender. Drop your pasta in the boiling water. Remove accordingly to the packages directions.

With your sauté pan on medium/high heat add the olive oil and meat. Let it brown slightly, then remove it from the pan and put it in a separate bowl, draining the water. In that same sauté pan, add the onion, mushrooms and garlic and let it get fragrant. Then add the turkey back in. Let the flavors meld and when the turkey (5-10 mins) is completely done, remove from heat.

Plate the pasta first, spoon the turkey and mushroom mixture on top and then finish it off with the roasted veg!

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