We're making this lovely vegan pasta with pesto cream sauce today! I know, it's non-dessert, non-chocolatey, and completely different from what we usually post. BUT. It's delicious! I'm not vegan, but I love this dish, and make it a ton. You can cook this in 20 minutes flat, and will love the creamy sauce, made from avocados instead of the usual heavy cream and oil. (Which also means that it's a lot healthier!)
Give it a try. You won't be sorry.
To get started, peel an avocado and cut it into slices.
Wash the basil. Make sure you use fresh basil for this recipe!
Put that and the avocado in a food processor.
Add a dash of lemon juice:
Salt and pepper, garlic powder, and pine nuts, if you want:
Blend it all up, and you'll get a lovely, creamy green sauce:
Now, cook your pasta according to the box instructions. Any kind of pasta works.
Put the pasta in a pot, pour in the sauce, give it a good stir, and you're done!
1 medium avocado, ripe
⅓ cup fresh basil, washed
1 teaspoon lemon juice
½ teaspoon salt, or to taste
pepper, to taste
¼ teaspoon garlic powder, or one clove garlic
1 tablespoon pine nuts, toasted (optional)
6 ounces pasta (any type), cooked and drained
Peel the avocado and cut it into slices.
Place avocado, basil, lemon juice, salt, pepper, garlic, and pine nuts in the food processor. Blend well until you get a thick creamy sauce.
Cook the pasta according to the box directions. Drain, and put into a pot. Pour in the sauce and Mix well. Taste, and add more salt and pepper, if needed.