Pasta with Kumana Avocado Sauce

This pasta with the already made Kumana avocado sauce is super delicious and easy…great for any weekday meal.

I am sure you might be a little skeptical…avocado sauce in pasta? Yes, I repeat…avocado sauce in pasta…If you have never had you are missing a super easy and tasty pasta dish. You can use any type of pasta such as angel hair, bow tie, spaghetti, orecchiette, fusilli and so on…in this post I choose to use ravioli (frozen) and fettuccini…

Before I continue, I must disclose that I have been given Kumana Avocado Sauces as a gift to try, and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

– What are Kumana Avocado Sauces?

When I was approached to try these sauces, I must confess that I did not think twice…and I am so glad to have the opportunity to try and share my experience with you. I received a package of three, “Be Original”, “Be Sweet” and “Be Hot”. These sauces are delicious…light and so tasty. They are perfect paired with chips, tacos, eggs, steaks, poultry…you name it…

– Want to know more about Kumana Avocado Sauces?

Please check it out here at Kumana Foods.

– Why you need to make pasta with Kumana Avocado Sauce?

Because it is easy and so good…and you just need a few ingredients to make an unforgettable pasta dish…this because the avocado sauce has not only avocado but onion, bell pepper, cilantro and garlic. The sweetness of the sugar plum tomatoes combined with the slightly spicy avocado sauce with a hint of vinegar is just amazing.  My husband loves it…

– Are you ready for the recipe?

There is really no need for recipe. Just cook the pasta of your choice. Drain and toss the avocado sauce, tomatoes and cilantro. Top with cheese before serving…below are more detail in case you really want something to follow.


  • Pasta of your choice
  • Olive oil
  • Fresh sugar plum tomatoes
  • Fresh cilantro
  • Kumana Avocado Sauce, original
  • Grated cheese of your preference


In a pot bring water to boil and cook the pasta according to the instruction of the package.

In the meantime, cut the sugar plum tomatoes lengthwise and chop the cilantro, set aside.

Once the pasta is cooked to your liking, drain the water and place the pasta in a skillet with a little of olive oil.

Toss some avocado sauce and mix gently, add the tomatoes, stir for a minute. Taste and add more avocado sauce if desire. When all well combined and ready to serve toss the chopped cilantro, mix top with freshly grated cheese. Serve hot.

– Looking for more easy and simple recipes?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

Miso Caramel Sauce

If you like the combination of savory and sweet you will love this caramel sauce with a hint of miso…the umami flavor or miso gives this caramel sauce a totally different taste.  It is a must try…great over ice cream, cakes, crepes, toasts…the possibilities for this sauce are endless.

Oh! This post had been scheduled to be place live as we are traveling…Iceland…I know…so many people ask us “why?” Well, I heard Iceland is beautiful…and if we get lucky we will be able to see the Northern lights.

Okay, now back to the recipe…

Another recipe with miso? Yes, I love miso and always try to add whenever I see it fit. Now that the weather is getting colder, yes, even here in Southern California, when making Asian inspired soup, I always add a bit of miso instead of salt.

Well, miso is mainly used in savory dish, but here I am adding miso to caramel sauce instead of salt… adding miso makes this sauce a truly umami salted caramel sauce…so good, I could not stop spooning into the jar. Usually caramel sauce taste too sweet for my palate, and adding miso, brings a lovely balance between sweet and slightly savory taste. This simple miso caramel sauce can be added on any dessert, from ice cream to cake…as a matter of fact I topped this sauce on the buttermilk chocolate cake…so good!


  • 2 cup sugar
  • ⅓ cup water
  • 2 teaspoons light-colored corn syrup
  • 1 cup whipping or heavy cream
  • 1 ½ tablespoons vanilla extract
  • 2 tablespoons low sodium white miso


In a medium to large saucepan (trust me, you need a much larger pan…) add the sugar, water, corn syrup and bring to a boil over medium heat until sugar has dissolved. Do not stir.

Boil until the sugar turns to a caramel color, make sure to keep an eye since it will burn very easily.

As soon as the sauce has turned caramel color, reduce the heat to low. Carefully add the cream and vanilla. I will be bubbly, so be very careful.

Once the cream and the sugar is combined, add miso and stir until all dissolved.

Let the caramel cool down a bit before transferring to glass jar. Let the sauce cool to room temperature and cover with the airtight lid. The sauce can be store at room temperature or in the refrigerator. The sauce will thicken as the temperature drops.

I hope you enjoy this simple recipe for salted caramel sauce with an umami taste. If you like miso, you might want to try Creamy Kabocha Miso Soup or Miso Tilapia using Sous Vide cooking recipes.

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Thank you for stopping by Color Your Recipes…have a colorful week!

Lemon Cilantro

Do you find yourself with lots of cilantro? Here is what you can do with it…Lemon or lime cilantro dressing…it is so easy and so good.

This dressing in one of the easiest and tasty dressing…and it is delicious with fish, meat, chicken and even Brussels sprouts.


1/3 cup freshly squeezed lemon juice or lime
½ cup olive oil
1 bunch cilantro (including the stem)
1 teaspoon honey
Salt and pepper to taste


Place all the ingredients in the food processor and mix for 30 to 40 seconds, until a smooth and even color.

Store in an air tight container in the refrigerator. Use in within one week.

Thank you for stopping by Color Your Recipes…have a colorful day!

Caesar Salad Dressing

I hope that all the moms out there had a great Mother’s Day yesterday.

I learned this recipe from a class that I took a while ago at the CookinStuff and I must tell you…it is a very simple recipe and it is so good. I must confess that I never made Caesar salad prior to this class mainly because of the fear of raw eggs.

This is a simplified version of Caesar salad dressing, which uses mayonnaise instead of raw eggs, and after reading John’s post on Kitchen Riffs, I realized that this might be one of the 21st century versions since the original is lighter. Please check Kitchen Riffs for the history of this famous salad…and his recipe for Caesar Salad which uses raw egg…and many other tips if you are like me…”afraid” of raw eggs.

Now, going back to the “lazy” way of making Caesar salad dressing…since uses mayonnaise instead of raw eggs, the salad dressing can be store in the refrigerator for up to 10 days, according to the chef. The funny thing is that my husband who does not tolerate anchovies loves this dressing…LOL

I made some small changes to accommodate our taste, I mean my taste since I am the one cooking, although knowing that my husband does not like anchovy, I went light on it…but feel free to add more (between us, I would add more if was not because of him).


2-3 garlic minced
2-3 anchovy fillets
½ fresh lemon, completely juiced
3 drops Worcestershire sauce
½ cup mayonnaise
1/8 cup grated Parmesan cheese
Fresh ground pepper to taste


In a small blender place all the ingredients and blend until smooth and refrigerate for a couple of hours before using.

Toss with romaine lettuce and croutons…and more Parmesan cheese…

Or top with crab meat…

Or with Parmesan Tuiles…

Thank you for stopping by Simple Recipes [dot] Me and have a great week!