Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
Servings: 3 to 4
Category: Vegan, Gluten Free
8 ounces penne pasta of choice (gluten free if desired)
2 tablespoons lemon juice
1/2 tablespoon extra virgin olive oil
3 garlic cloves, minced
2 ripe avocados, pitted
1 cup fresh basil, stems removed
1 cup fresh flat-leaf parsley, stems removed
2 tablespoons nondairy milk
1/4 teaspoon ground sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 cup cherry tomato halves
In a large pot, cook pasta according to package directions. Drain. Transfer pasta back into pot and set aside. Do not rinse.
In a food processor, add lemon juice, olive oil, garlic, avocados, basil, parsley, almond milk, sea salt, pepper, and crushed red pepper. Process until smooth and creamy.
Add the avocado sauce to the pasta and stir to blend well. The hot pasta will warm the sauce, or you can heat over low heat on the stove until desired temperature. Since this sauce uses avocados and they brown after a few hours, it’s best to serve this dish immediately. Top with cherry tomatoes.
Recipe by Christin McKamey of veggiechick.com