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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.

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