Avocado Cream Pasta | Lunch

I have fallen in love with a creamy, flavorful pasta sauce that could not be easier to make. It’s as simple as whirling a couple of ripe avocados, fresh herbs, and a drizzle of oil in a blender while your favourite pasta cooks. The avocado makes for an incredibly creamy mild base, while a generous amount of garlic and basil work together to give the sauce a punch of flavour similar to pesto, but without any cheese or nuts.

Ingredients

• 2 avocados, pitted and diced

• 1 clove garlic, minced

• Juice of 1/2 lemon

• 1/4 cup unsweetened soy milk

• 1/4 cup water

• Salt, to taste

• Red pepper flakes, to taste

• 4 halved cherry tomatoes as garnish (optional)

• 2 cups cooked pasta

Instructions

• Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.

• Add salt and red pepper, to taste.

• Toss with your favourite cooked pasta and serve.

Makes 2-3 servings