Welcome to "Vegan for a Healthy Life." We would love you to post ideas and recipes to the group. Whether you are a "Raw" Vegan, Vegetarian, follow the 80-10-10, congratulations on taking that step. We can all learn together.
Friday, June 26, 2015
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!
12 ounces spaghetti (I will substitute zucchini and use as pasta)
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 (use fresh non GMO if possible)
In a large pot of boiling salted water, cook pasta according to package instructions; drain well. *Skip this step if spriralizing your zucchini
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.