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+ servings

PASTA PESTO RAINBOW BUDDHA BOWL

Miranda | My Anosmic Kitchen
A gorgeous seasonal bowl that you can easily share and change up the ingredients filling it with all your colorful favorites.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 200 grams pasta
  • 400 grams organic plum tomatoes
  • 1 cup cherry tomatoes
  • 2 cloves fresh garlic (pressed)
  • 2 tbsps olive oil and extra for dressing
  • salt to taste
  • 1 cup cup fresh basil leaves
  • Italian seasoning or additional basil
  • ½ avocado
  • basil pesto
  • mixed nuts (any)

Instructions
 

  • Cook the pasta as per packet instructions with a little salt in the boiling water (cooking approx 8 minutes)
  • Heat a skillet, heat 2 tablespoons oil and brown the mushrooms, set aside
  • Same pan, add the garlic and cook for a few seconds
  • Pour in the organic canned tomatoes and cook on medium low heat for about 5 to 8 minutes with the salt and Italian seasoning/basil
  • About 2 minutes to the tomato sauce being cooked into a saucy sauce add in the cherry tomatoes, some fresh basil leaves and a drizzle of olive oil. Cook for the last 4 minutes
  • Half the avocado and lay it into a bowl with the pasta on one side, mushrooms, tomatoes and a separate small bowl for the basil pesto.
  • Season and drizzle a little oil and add some cracked black pepper and add seeds and fresh basil for extra delicious crunch! Enjoy!
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