The creamiest vegan pasta you’ll ever taste!
Ingredients:
340 g / 12 oz spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
3 cloves garlic
1/3 cup olive oil
2-3 Tbsp freshly squeezed lemon juice
Sea salt and black pepper, to taste
1.5 cups cherry tomatoes, halved
Method
In a large pot of boiling salted water, cook pasta according to the package. When al dente, drain and set aside.
To make the avocado sauce, combine avocados, basil, garlic, oil, and lemon juice in food processor. Blend on high until smooth. Season with salt and pepper to taste.
In a large bowl, combine pasta, avocado sauce, and cherry tomatoes until evenly coated.
To serve, top with additional cherry tomatoes, fresh basil, or lemon zest.
Best when fresh. Avocado will oxidize over time so store leftovers in a covered container in refrigerator up to 1 day.
Garlic heads are usually harvested when the lower leaves turn yellow and begin to dry. The heads are then dried in the shade for a few weeks before being sold. In stores, garlic can be found in many forms: whole heads, dried, cloves, processed, powdered or mashed.Garlic is used to enhance the taste of dishes with vegetables, meat or seafood.
It is also used to get a strong, nutty taste in the preparation of bread, toast and bruschettas (a piece of baked bread coated with mashed garlic and toppings, such as: olive oil, pepper, tomato, cheese, meat, etc.).
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