Description
This Avocado Cream Pasta is so flavorful— the perfect vegan sidekick for noodles!
Ingredients
- 8 ounces, weight Penne Pasta, Or Pasta Of Choice
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Extra Virgin Olive Oil
- 3 cloves Garlic, Minced
- 2 Ripe Avocados, Pitted
- 1 cup Fresh Basil, Stems Removed
- 1 cup Fresh Flat Leaf Parsley, Stems Removed
- 2 Tablespoons Nondairy Milk
- ¼ teaspoons Sea Salt
- ¼ teaspoons Freshly Ground Black Pepper
- ¼ teaspoons Crushed Red Pepper
- 1 cup Cherry Tomato Halves
Preparation
In a large pot, cook pasta according to package directions. Drain. Transfer pasta back into pot and set aside. Do not rinse.
In a food processor, add lemon juice, olive oil, garlic, avocados, basil, parsley, nondairy milk, sea salt, pepper, and crushed red pepper. Process until smooth and creamy.
Add avocado sauce to pasta and stir to blend well. The hot pasta will warm the sauce, or you can heat over low heat until desired temperature. Since this sauce uses avocados and they brown after a few hours, it’s best to serve this dish immediately. Top with cherry tomatoes.
