Creamy Avocado Pasta
This vegan avocado sauce is a revelation. Full of flavor from lemon, fresh herbs, and garlic, you won’t miss the dairy at all.
1 pound penne
2 ripe avocados
1/3 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 & ground black pepper, to taste
1 cup cherry tomatoes, halved
1 cup broccoli florets
½ cup corn kernels (fresh or canned & drained)
1. Cook pasta according to package instructions.
2. To make the creamy avocado sauce, combine 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 pasta, creamy avocado sauce, cherry tomatoes, broccoli, and corn. Serve immediately.
Originally featured in The Memorial Dinner Party