- 1
- 5 mins
- 5 mins
Ingredients
- Avocado sauce:
- 1 avocado (ripe)
- 1/4 cup lemon juice
- 1 1/2 cup basil leaves (loosely packed)
- 1/3 cup cilantro
- 1/2 tsp garlic powder
- 1/8 tsp smoked paprika
- 3 tbsp nutritional yeast
- 1/4 - 1/2 cup almond milk (to thin)
- 8 oz macaroni or elbow pasta
- 4 cloves garlic (minced)
- 2 1/2 tbsp olive oil
- 2 tbsp flour
- 1 cup almond milk
- 1/2 tsp salt
Preparation
Step 1
Add ingredients for avocado sauce to high speed blender and blend until smooth. If not using a high speed blender, you may need to pulse a few times and add in the full 1/2 cup of almond milk. Set avocado sauce aside.
Prepare pasta according to package directions. Rinse and drain cooked pasta, and return to pot.
While pasta cooks, prepare sauce base. Sauté minced garlic in measured olive oil until fragrant, about 2 minutes. Add in flour and whisk to combine, ensuring no lumps form. Slowly add in almond milk a little at a time and whisk constantly. Sauce will thicken quickly. Once thickened, remove from heat, after about 2 minutes.
Pour avocado mixture into sauce base and whisk to combine the two. Pour sauce over cooked pasta and stir through to combine. Serve immediately topped with avocado slices for garnish and your favorite vegan parmesan.