Creamy Avocado Pasta
This vegan avocado sauce is a revelation. It’s so full of flavor from lemon, fresh herbs, and garlic that you won’t miss the dairy at all.
1 pound penne or pasta of your choice
2 ripe avocados
⅓ cup olive oil
¼ cup fresh basil leaves (you can also add an additional ¼ cilantro)
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice
salt and ground black pepper to taste
1 cup cherry tomatoes, halved
1 cup broccoli florets
½ cup corn kernels (fresh or canned and drained)
1. Cook the pasta according to package instructions.
2. To make the creamy avocado sauce, combine the avocados, olive oil, basil (and cilantro, if using), garlic, and lemon juice in the bowl of a food processor; process until mostly smooth and season with salt and pepper to taste. Set aside.
3. Combine the cooked pasta, creamy avocado sauce, cherry tomatoes, broccoli, and corn. Serve immediately.
Originally featured in The Memorial Dinner Party