Avocado Pasta

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

Avocado Pasta

Gluten-Free | Vegan

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.