I throw ‘pasta’ on the meal plan each week knowing it will likely end up with some homemade tomato and meat sauce, some gluten free noodles for our little gal and topped with my personal love language…cheese.This week pasta night also happened to be the night a precious and overpriced avocado was about to go from flawless velvety green to camouflaged mush. Why you gotta be so fickle avocado!?
Here it is, the EASIEST vegan, creamy, garlicky pasta sauce you could whip up for your whole family. We had this sauce on pasta noodles with chopped spinach, chopped peas and farm-made ham. The saltiness of ham or bacon and the fresh crunch of the peas balances the denseness of this sauce nicely.
1/2 cup cashews (recommend soaking them in water for at least half hour and then draining before use)
1 avocado, peeled and pit removed
1 clove of garlic, minced
1 tbsp salt
2 tbsp nutritional yeast
a sliver of lemon
1/2 tsp oregano
1/8 tsp paprika
1/8 tsp basil
1 to 2 cup almond milk
1. Add all ingredients but the almond milk to a blender/food processor and blend on high
2. Gradually add almond milk to desired consistency
3. Spoon onto freshly cooked pasta and enjoy.
*Makes about three cups of sauce, which is a LOT of sauce for something so rich, so you might wish to make a half batch if you are serving four or less people.