If there are two things that I love, it's avocado and pasta. So, I put the two together for a tasty, saucy Sunday lunch.
Trying something a bit out of the norm, I figured I would give this recipe a try.
Ingredients:
•3 ripe avocados
•1/2 fresh squeezed lemon
•1/4 cup olive oil
•1/4 cup unsweetened almond milk
•1/4 tsp black peppercorn pepper
•1 tsp. oregano
•1/8 tsp. red pepper flakes
•1/4 tsp. parsley
•1 tsp. sea salt
•1/4 tsp. italian seasoning
•1/4 pack grape tomatoes
•1 tsp. onion powder
•1 tsp. garlic powder
•1/2 box garden rotini pasta
Direction
Remove the skins for the avocados. In a medium sized bowl, mash the avocado with a fork. Once mashed, whisk avocado until very smooth.
Whisk in spices, lemon juice, olive oil, and almond milk.
Next, slice grape tomates in halves and add to mixture. Toss until combined. Set aside.
In a medium sized pot, add 6 cups water. Add a few drops of olive oil and a pinch of sea salt to the water. Bring to a boil. Add pasta and cook until al dentè (about 15 minutes). Drain and rinse with with cool water. Toss with avocado sauce and serve either chilled or at room temperature.
If I had vegan parmesan cheese on hand by Follow Your Heart, it would have made a wonderful addition to this dish.
Hope you all did something fun this Sunday!
