Creamy Avocado Pasta
Ingredients
- 16 ounces linguine (can use whole wheat or gluten-free)
- 2 ripe avocados, pitted
- 1/2 cup unsweetened plain almond milk
- zest of 1/2 of a large lemon
- juice of 1/2 of a large lemon
- 1/2 cup basil leaves, loosely packed
- 1 teaspoon sea salt
- freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- toppings: hemp seeds, cherry tomatoes, fresh basil and this cashew parmesan crumble
Preparation
Meanwhile, prepare the avocado sauce
In a food processor, add the flesh of the ripe avocados, almond milk, lemon zest, lemon juice, basil leaves, salt, pepper, garlic powder and cayenne
Purée until completely smooth and creamy, scraping down the sides of the food processor with a rubber spatula as needed
Once pasta is al dente, drain the pasta but reserve 1/2 cup of the cooking liquid
Pour the avocado sauce over the hot pasta and toss to combine
If the sauce is too thick, add some of the reserved pasta water to thin out
Finish pasta with fresh basil, cherry tomatoes, hemp seeds and cashew parmesan (if using)
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