Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, gluten-free avo pasta. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Home » Recipes » Gluten-free avo pasta. There are plenty of gluten-free pasta options. We researched the best gluten-free pasta for a variety of diets including low-carb, vegan, and sugar-free. The best gluten-free pasta is tasty, nutritious and available in many shapes and sizes.
Gluten-free avo pasta is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Gluten-free avo pasta is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook gluten-free avo pasta using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Gluten-free avo pasta:
- Get 75 g organic corn fusilli
- Make ready 1 Rio Mare tonno al naturale (or any other canned tuna)
- Make ready 1 avocado
- Get 100 g low fat cheese spread
Use gluten-free spaghetti or another long noodle variety, and top with vegan Parmesan and red pepper flakes. Many pasta salads emphasize the pasta and are scant on the salad. This vegan dish throws that notion out the window, with chickpea pasta complementing the greens instead of stealing the show. Boil gluten-free pasta just like this to get perfect results, with pasta that can be eaten hot or cold, every single time.
Instructions to make Gluten-free avo pasta:
- Put fusilli in water and let it cook until it's al dente (medium firm).
- Smash avocado and mix it with low-fat cheese spread. Add canned tuna.
- After your fusilli are cooked, mix them with the spread made of avo, cheese spread and tuna.
- Bon apetit! 💚
This vegan dish throws that notion out the window, with chickpea pasta complementing the greens instead of stealing the show. Boil gluten-free pasta just like this to get perfect results, with pasta that can be eaten hot or cold, every single time. I haven't looked in, like, forever. I have made so much gluten-free pasta over the years that I have become quite the insufferable braggart about the whole business. Once you've tasted this gluten free pasta made from scratch, you'll never go back to the store-bought stuff.
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