Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ripe medium avocado
- 2 ripe large avocados
- 4 Cups heavy cream
- 1 large ripe tomato
- 2 ripe tomatillos
- 1 small sweet onion
- 1 clove roasted garlic
- 1 yellow bell pepper
- 3 Tbsp olive oil
- ½ Cup finely grated pepper jack cheese
- sea salt
- pepper
- =
Directions
In a blender mix 4 cups of cream and 2 large avocados, blend until smooth.
In a large frying pan add 2 tbs. olive oil, heat on medium for 6 to 8 minutes.
Add small sweet onion (medium diced) and roasted garlic clove, stir around in oil until caramelized (golden brown).
Then add cream and avocado mixture, stir and reduce mixture until you reach desired thickness.
Add a pinch or two of sea salt and pepper (to taste).
Then lower temperature to low and stir in pepperjack cheese until smooth and creamy.
In a separate frying pan add 1 tbs. olive oil, heat on medium for 6 to 8 minutes.
Then add tomato, tomatillos, yellow bell pepper (medium diced) stir and cook just briefly to warm the inside of the vegetables (1 to 3 minutes).
Dice medium avocado, then pour sauce mixture over your favorite pasta and sprinkle with warm vegetables and avocado!
Grate fresh parmesan cheese on top if desired and enjoy!!!