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Veggie Pasta with Avocado Mint Pesto

See full recipe on: www.funandfoodcafe.com



Ingredients

6 ounces pasta, ( i used corkscrew)
2 cups chopped veggies (i used a mix of peas, carrots and broccoli )
1/4 cup roasted cashews, halved
1 tbsp butter
1 tbsp all-purpose flour
1/2 cup milk
2 large ripe avocados, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh mint, loosely packed (about 8 leaves)
1/2 teaspoon salt, or to taste
1 green chilli, slit and seeds removed

Nutrition 4 servings

Per Serving % Daily Value
Calories 531
Fat 27g 43%
Carbs 60g 20%
Protein 15g 30%
Fiber 14g 58%
Cholesterol 10mg 3%
Sodium 34mg 1%
     
Fat
Carbs
Protein

Preparation







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