Vegan Creamy Avocado Pasta
If I haven’t mentioned already, I LOVEEE avocados!! I could eat them by itself, on some toast, as guacamole, honestly you name it…So when I tried this recipe, I found just another way to use avocados, in the form of a delicious pasta!Â
This pasta is just so creamy and flavorful and it’s made without any oil or butter! Just pure and simple ingredients. Plus, it’s just as delicious cold, so it’s definitely an easy lunch idea that you can make ahead of time and store in the refrigerator.Â
It only takes 20 minutes from start to finish, so it’s super quick and easy! I can’t recommend this enough, please try it!!!
Ingredients:
– 2 Cups of Cooked Pasta of Choice (I used Banza’s Chickpea Pasta)
– 2/3 Cup Cherry Tomatoes (Halved)
– 1 Avocado
– 1/3 Cup Almond Milk
– Juice of 1 Lime
– 1/2 tsp Oregano
– 1 tbsp Everything but the Bagel Seasoning
– 1 tsp Red Pepper Flakes
– Salt and Black Pepper to Taste
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Directions:
1.) Cook pasta according to the directions of the package. Drain pasta to eliminate excess water.
2.) In a blender (I used a Magic Bullet), combine the avocado, almond milk, lime juice, and all of the seasonings. Blend until the mixture becomes a sauce-like consistency.
3.) Add the avocado sauce to the pasta and add in the cherry tomatoes. Top with cilantro, corn, or anything else you like!
And that’s it!!
If you try this recipe, please send me pictures on Instagram or Twitter at @mypathtofreshÂ
I would love to see it 🙂