AVOCADO BLT PASTA SALAD with MAPLE “Bacon” PECANS
AVOCADO BLT PASTA SALAD with MAPLE “Bacon” PECANS 😍🥑 The easiest, most delicious plant-based fall “BLT” pasta salad tossed in a yummy creamy avocado sauce and loaded with crunchy, caramelized, sweet and salty @americanpecan Maple Bacon flavored Pecans – which add so much flavor, protein and healthy fats*! Gluten-free and vegan friendly 😍 Full recipe below for you to enjoy ❤️Sponsored by American Pecan Council
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Avocado Cream Sauce
1 ripe avocado
2 tablespoons of freshly squeezed lemon juice
2 tablespoon Dijon mustard
2 cloves of garlic
1/4 cup fresh basil leaves
1 tablespoon cilantro
½ cup olive oil
3 tablespoons water
Sea salt and pepper to taste
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Maple “Bacon” Pecan
2 cups American pecans
2 tablespoons tamari (or soy sauce if not gluten free)
1.5 tablespoon liquid smoke
2 tablespoons maple syrup
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BLT Pasta:
1 box gluten free pasta (I used gf bow tie pasta)
1 cup cherry tomatoes
1 cup arugula or spinach
1 avocado
½ red onion, chopped
Directions:
1. Preheat oven to 350 degrees F.
2. In a small box combine tamari, liquid smoke and maple syrup. Toss pecans and mix well. Spread the pecans into an even layer on a parchment paper line baking sheet.
3. Bake on the middle rack for 15 to 16 minutes, flipping halfway, until golden and caramelized.
4. Allow to cool, they will further crisp up as they cool.
5. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
6. While the pasta cooks, make the sauce. Add avocado sauce ingredients to a food processor, and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more water or oil. Season with salt and pepper to taste.
7. Drain the pasta and place it back in the pot. Add some of the avocado sauce and stir until combined. Adding more as needed.
8. Mix in your veggies and pecans. Enjoy!
http://www.fitandwellmedgal.com/wp-content/uploads/2019/07/Pecan-Story-5.mov
Xo,
Adriana
*According to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of pecans (28g) contains 18g of unsaturated fat and only 2g of saturated fat.