Spring Pasta with Creamy Avocado Sauce - Vegan
This easy vegan pasta recipe is rich in colour and flavour with a garlic creamy avocado sauce. A perfect weeknight meal.
Servings: 4
Calories: 418kcal
Equipment
- food processor or blender
Ingredients
Creamy Avocado Sauce: makes 1 cup
- 1 cup organic spinach leaves
- 1/4 cup fresh parsley
- 1/2 cup fresh basil, loosely packed
- 2 medium avocados
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Pasta:
- 8 oz pasta
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 2 scallions, chopped
- 1 cup broccoli, cut into bite size pieces
- 10-12 asparagus stems, shaved
- 1/4 cup pecans or walnuts, chopped
Instructions
- Bring a large pot of water to a boil. Add salt and pasta and follow package instructions until al dente; and drain. Reserve about 1/2 cup of pasta water.
- In a food processor or blender, add and blend spinach leaves, parsley, basil, and garlic, lemon juice, salt and pepper until the ingredients are finely chopped, then gradually add the olive oil, to create a smooth sauce about 1 minute. Set aside.
- On medium heat, add olive oil to a large skillet, then add chopped scallions, sauté for about 1 minute, then add broccoli, shaved asparagus (use a peeler to shave the stems) and half the reserved pasta water. Sauté for couple of minutes until tender.
- Transfer the pasta, 3/4 cup of the avocado sauce and the remaining reserved pasta water to the skillet and toss until well blended. Toss for a couple of minutes, and decided whether you want to add the remaining avocado sauce. Serve hot, and garnish with chopped pecans and asparagus.
Notes
The sauce will keep in the refrigerator for 3-4 days. Use the additional sauce for a pita dip, sandwiches, burgers, salads, and stir-fries.
Nutrition
Calories: 418kcal | Carbohydrates: 17g | Protein: 5g | Fat: 40g | Saturated Fat: 5g | Sodium: 900mg | Potassium: 879mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1387IU | Vitamin C: 46mg | Calcium: 56mg | Iron: 2mg