Friday, October 10, 2008

Tortellini with Coconut Avocado Cream

Serves: 4


1 pound (500 g) tortellini
1 large ripe avocado
1/4 cup coconut cream
1 tablespoon lemon juice
Salt and pepper
Tabasco sauce to taste
13 1/2 ounce (425 g) can peeled tomatoes, drained and chopped
1/2 cup grated Parmesan cheese

Microwave Method:

1. Place tortellini in a large bowl, cover with hot water. Cook for 10-12 minutes on HIGH, until tender. Drain.
2. Blend avocado, coconut cream, lemon juice, salt and pepper and Tabasco sauce until smooth.
3. Stir in tomatoes and 1/4 cup cheese.
4. Pour over hot tortellini. Sprinkle with remaining cheese.
5. Heat 3-5 minutes on MEDIUM if necessary.

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