/Give your pasta bowl a healthy twist with this creamy “guaceroni”

Give your pasta bowl a healthy twist with this creamy “guaceroni”

Bosh book coverPhoto: Lizzie Mayson

If you’re running out of healthy lunch ideas, step away from that sad salad you’re probably eating al desko, and whip up this delicious “guacaroni” from the new book BOSH! instead. Yes, it’s pasta but instead of being loaded with cheese and butter, it’s coated in a creamy avocado sauce that gets tossed with tomatoes, onion, chiles, and cilantro. In other words, it’s light, healthy, and totally satisfying.


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The book authors, Henry Firth and Ian Theasby, started BOSH! (an online, plant-based TV channel) after they both went vegan and realized it was hard to find clear information on how to eat and cook vegan food. “We wanted to help people eat more plants in a way that is easily digestible—no pun intended,” says Firth. “More than that, we were looking for a way to change the world and help combat climate change—and eating more plants does just that,” Theasby adds.

Firth and Theasby recommend slightly undercooking the pasta so that it doesn’t get too soft when you add it to the avocado mixture. And be sure to squeeze in a generous amount of lime or lemon. “The dish improves with more acidity,” Theasby says.

Eat it hot or cold or alongside a green salad for a quick and healthy lunch.

Guacaroni

Servings4

Prep Time15 minutes

Cook Time12 minutes

Ingredients

12 oz

macaroni

3 1/2tsp

salt

4ripe

avocado

2

limes

2Tbsp

olive oil

1/2tsp

garlic powder

1/2

red onion

2fresh

red chiles

12

red cherry tomatoes

1 cup

fresh cilantro

Instructions

In a large saucepan, add macaroni and two teaspoons of salt to boiling water. Cook until al dente, according to the package directions. Drain.

Halve and carefully pit the avocados. Scoop the flesh into a large mixing bowl.

Halve the limes and squeeze the juice into the bowl, catching any seeds in your other hand.

Add the olive oil, garlic powder, and the remaining salt to taste and mash the avocado using the back of a fork.

Peel and mince the onion.

Remove the stems from the chilies, cut them in half lengthwise, and remove the seeds if you prefer a milder flavor.

Finely chop the tomatoes, chilies, and cilantro and add to the bowl. Mix thoroughly.

Add the macaroni and stir until the pasta is well covered. Serve immediately or box it up for tomorrow’s lunch.

Recipe Notes

From the book, BOSH!. Copyright ©2018 by Henry Firth & Ian Theasby.  Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

For more healthy lunch ideas, check out these tasty, 10-minute recipes and these lunches for under $10.

Read more: wellandgood.com

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