Creamy Avocado Pasta by rainbowplantlife
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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
Fill a large saucepan with water and bring to a boil. Once the water is nearly boiling, add a generous amount of salt to the water. Add the linguine and cook according to the package instructions.
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).