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Prep Time
5 mins
Total Time
25 mins
Serves
4

Ingredients

7.5 oz
fusilli pasta
225 g
3
Store-Made Vegetable Kabobs
1
avocado, pitted and peeled
1½ cups
loosely packed baby kale
375 mL
½ tsp
salt
2 mL
½ pkg
Sensations by Compliments Cracked Peppercorn Seasoned Butter & Canola Oil, melted and cooled
50 g

Method

Step 1

Cook pasta in large pot of boiling water following package directions. Reserve 1/4 cup (60 mL) of the pasta cooking water before draining.

Step 2

Meanwhile, place vegetable kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until vegetables are softened and lightly charred. Remove from grill and coarsely chop veggies, if desired.

Step 3

Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.

Step 4

Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in grilled vegetables.

Tips

Also serve cold as a pasta salad.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
350
Fat:
8 g
Saturated Fat:
3 g
Carbs:
54 g
Fibre:
5 g
Sugar:
6 g
Protein:
10 g
Sodium:
370 mg
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