Lately, I’ve been a big fan of creating recipes for dinner. I get an idea in my brain and make it. It’s fun. I never really know how it’s going to come out because it’s not a recipe I get from a friend or Pinterest, so I’m always a little worried. And I was when I made this pastina-stuffed avocados recipe. But oh my word. This is absolutely my new favorite creation. I’m going to make it every day for lunch from now until my local grocery store runs out of avocados.
I actually made this and packed it for Pete to take it to the airport recently, so I packed it in a to go container. It fit perfectly and really made me think how much better this would be than taking a sandwich for lunch at work. Brown bag this. Am I right?
Pastina-Stuffed Avocados Recipe
Pastina-Stuffed Avocados Ingredients:
How To Make Pastina-Stuffed Avocados:
Cook the pastina in the vegetable broth, until all the liquid is absorbed in the pasta, about eight minutes.
While that’s cooking, wash and dice your tomato, onion, and pepper.
Mix the vegetables into the pastina.
Cut the avocado in half, removing the pit.
Fill the hole in the avocado with the pastina mixture.
Drizzle with a lime wedge.
I can’t even tell you how much I absolutely loved this. We inhaled it, and I have been craving it (and, as you can see, patting myself on the back about it) ever since. Plus, I love that it is light and fresh and healthy too. That’s how we like to eat, so this fits in nicely with our menu.
Pastina-Stuffed Avocados: Frequently Asked Questions
It is. Just double check that there aren’t any hidden additives in your vegetable broth that would cause it to be vegetarian only, not vegan.
If you have any leftover Pastina-Stuffed Avocados, you can store it in an air-tight container in the refrigerator for two to three days. As long as the container is air tight and no air is getting onto the avocado, it shouldn’t oxidize and brown.
Want more avocado recipes?
If you’re looking for more avocado recipes, we have a great list of 10+ Delicious Avocado Recipes.
- 1/3 cup pastina
- 1 cup vegetable broth
- 1/2 tomato
- 1/2 small onion
- 1/4 green pepper
- 1 avocado
- 1 lime wedge
- Cook the pastina in the vegetable broth, until all the liquid is absorbed in the pasta, about eight minutes.
- While that’s cooking, wash and dice your tomato, onion, and pepper.
- Mix the vegetables into the pastina.
- Cut the avocado in half, removing the pit.
- Fill the hole in the avocado with the pastina mixture.
- Drizzle with a lime wedge.
Amount Per Serving Calories 226Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 343mgCarbohydrates 23gFiber 9gSugar 4gProtein 4g
What vegetables would you add to these pastina-stuffed avocados?