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this avocado cream pasta is a weeknight staple. it’s one of the most popular recipes in my cookbook! creamy but completely dairy-free and vegan, it’s the healthy dinner recipe i make on repeat. i like to add hemp seeds on top to support my pcos healing journey (love those omegas you know 😉) enjoy! xo, Samah
Ingredients
1/2 cup grape tomatoes
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Kosher salt & freshly ground black pepper
1/2 teaspoon red pepper flakes, plus more to taste
8 oz short pasta, such as rotini or penne
1 1/2 ripe avocados
Juice of 1 lemon
1/2 cup fresh basil leaves
3 cloves garlic
1/2 cup fresh spinach or arugula
Flaky sea salt for garnish
Water to thin sauce
Roast tomatoes or leave them fresh - to roast, slice grape tomatoes in half, place them cut side up on a lined baking sheet and drizzle with olive oil. Season with s&p, and red pepper flakes. Toss. Roast for 10-15 minutes at 400 degrees.
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to instructions on package.
THE SAUCE - toss avocado flesh, lemon juice, basil, garlic, 1 tbsp olive oil, 1/4 cup water, kosher salt, black pepper, and red pepper flakes to taste into your blender Blend and adjust seasoning as needed (more 🍋 for brightness, 🌶 flakes for spice, salt and pepper — if sauce is too thick, feel free to add a splash or two more water to thin to your desired saucy consistency)
Drain pasta. Mix in avocado cream sauce. toss in the tomatoes, and spinach/arugula. Top with extra tomatoes, flaky salt, pepper, red pepper flakes and olive oil. Serve immediately or
chilled!
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