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Healthy vegan pasta topped with a creamy avocado sauce! Gluten-free, dairy-free, and perfect for a healthy weeknight meal.

Avocado Pasta | Healthy vegan pasta topped with a creamy avocado sauce! Gluten-free, dairy-free, and perfect for a healthy weeknight meal.

Avocado Pasta

Ingredients

For the pasta:

1 lb gluten-free shells, elbows, or rotini

For the sauce:

1 avocado 

1 (5.3oz) plain unsweetened cashew yogurt (Forager preferred) 

1 (2 tbsp.) lemon, juice

1 cup fresh basil leaves, packed

1/2 cup fresh parsley leaves, packed 

2 garlic cloves, peeled trimmed

1/2 cup olive oil

1/4 cup cold water 

Salt, to taste

Toppings and Veggies:

Olive oil, as needed

1/4 of an onion, thin sliced

3/4 cup sun dried tomatoes, sliced thin

5oz (about 4 cups) spinach, chopped

16oz frozen English peas, defrosted  

Procedure

  1. Bring a large pot of salted water to a boil. Once boiling add pasta and cook according to the directions on the package. 
  2. Meanwhile in a food processor add all ingredients for the sauce except the olive oil and water. Blend until smooth. Then slowly add the oil, then add the water a little at a time until you reach your desired consistency. 
  3. Adjust seasoning to taste with salt. Set aside. 
  4. In a sauté pan heat up olive oil over medium-high heat. Once hot add the onions and sun-dried tomatoes cook for about 3-5minutes or until  the oil takes on a golden color and the onions are soft. Add spinach and peas and cook until spinach is wilted about 2 minutes. 
  5. Once pasta is done toss in sauce and top off with veggies.
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