Creamy Avocado Pasta with Baby Kale & Salmon

Prep time: 5min
Total time: 25min
Serves: 4
7.5 oz
fusilli pasta
225 g
1
Store-Made Maple-Chipotle Atlantic Salmon Kabob
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
Per serving (¼ of the recipe):
calories
490
fat
20 g
saturated fat
5 g
carbs
54 g
sugar
6 g
protein
25 g
cholestrol
50 mg
fibre
4 g
sodium
470 mg

Directions

  1. Cook pasta in large pot of boiling water following package directions. Reserve ¼ cup (60 mL) of the pasta cooking water before draining.

  2. Meanwhile, place salmon kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and vegetables are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired.

  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.

  4. Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in salmon and grilled vegetables.