Avocados. I love them. I could eat them independent from anyone else with a tad of ocean salt. I could gobble them squashed up in guacamole with a whole pack of chips. What's more, presently, I can eat them in the most great, most rich pasta I've at any point had. Furthermore, the best part about this is there's no cream or margarine in this. All you need is straightforward, new fixings. That is it.
So how is this so velvety? Indeed, all you need are two or three ready avocados, new basil leaves, garlic, lemon juice and olive oil. From that point, you can simply toss everything into a nourishment processor and give it a spin! Done and done.
Hurl it with your preferred pasta noodles – spaghetti, rotini, macaroni, and so forth – alongside some crisp veggies. You can truly utilize any veggies you'd like however I cherished the sweet corn bits and fresh cherry tomatoes. In addition, it'll be on your supper table in 20 min all the way. It doesn't get a lot simpler than that!
Also try our recipe VEGAN AVOCADO MAC AND CHEESE
The simplest, most inconceivably rich avocado pasta. What's more, it'll be on your supper table in only 20 min!
INGREDIENTS:
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained and rinsed
DIRECTIONS:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
- Serve immediately.
Read more our recipe : Garlic Parmesan Spaghetti #dinner
For more details : https://bit.ly/2rKMrw9
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