Steak Fajita Pasta with Creamy Avocado Sauce
This recipe was contributed by Min Kwon from MJ and Hungry Man, as part of the Healthy Aperture blogger partnership.
Steak Fajita Pasta with Creamy Avocado Sauce
Ingredients
- 1 pound flank steak trimmed and sliced against the grain into ½ in. thick slices
- 2 bell peppers thinly sliced
- 1 zucchini sliced into half moon shapes 1 medium onion, thinly sliced
- 2 tablespoons avocado oil
- 1 tablespoon minced garlic
- 1 tablespoon fajita seasoning
- 1 teaspoon sea salt and pepper
- 14 oz. fusilli pasta cooked according to package directions
- Cheddar or Monterey Jack cheese optional
Sauce:
- 2 ripe avocados
- 1 garlic clove
- ¼ cup cilantro
- Juice of 1 lime or lemon about 1 tablespoon
- 2 tablespoons olive oil
- Reserved pasta water to desired consistency
- Sea salt and pepper to taste
Instructions
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Preheat oven to 400F. Grease a large baking sheet or line with foil/Silipat. Toss together all the ingredients in a large mixing bowl until well-coated. Spread onto prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until vegetables are softened and meat is cooked through. In the meanwhile, cook pasta and make dressing.
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To make the dressing: Add all the ingredients in a food processor and blend until smooth. Thin the dressing out with reserved pasta water, 1 tablespoon at a time (I used ¼ cup total)
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To serve: Toss pasta with fajita meat & veggies and dressing. Serve with cheese, if desired. Squeeze some fresh lime juice for extra freshness.
