Products used in this recipe
Avocado Carbonara
Yield: 16 Servings (1 cup each)
Yield: 16 Servings (1 cup each)
A creamy avocado carbonara pasta with tons of flavor and a fraction of the fat and salt that the traditional recipe has. This kid-friendly version is going to be a hit!
Preparation Instructions:
Step 1
Thaw avocado pulp and corn under refrigeration overnight.
Step 2
Cook pasta. Place a 4 inch deep full size perforated pan inside a 4-inch deep solid, full size steam table pan. Add pasta to pan. Cover pan completely with water. Steam until pasta is al dente—fully cooked, but firm. Do not overcook. Immediately drain, but reserve 1 cup pasta water.
Step 3
While pasta is cooking, make sauce. Combine avocado pulp, Parmesan cheese, sour cream, granulated garlic, and salt in a large bowl. Stir in reserved pasta water.
Step 4
Add thawed corn and drained pasta to sauce. Toss to coat. Transfer to pans for service.
Step 5
Using a #4 scoop, serve 1 cup to each student.
Meal Components
2 oz. eq. WGR grain, 1/4 cup starchy vegetable
