Avocado Pasta

Prep time: 5 mins | Total time: 20 mins | Stress Scale: 1 | Servings: 4-6

What you’ll need:

• 8-10 oz pasta (we used Banza chickpea rotini)

• ½ c starchy pasta water

• 2 avocados

• 1 handful spinach 

• ½ c non-dairy milk 

• ¼ c olive oil 

• 1 ½ T minced garlic 

• 2 T lemon juice 

• Salt and pepper, to taste 

• Optional: peas, basil 

What you’ll do:

1. Boil pasta as directed, reserving at least ½ cup of pasta water as you drain (and don’t rinse your pasta).

2. Add remaining ingredients to high-speed blender: ¼ cup pasta water, avocados, spinach, non-dairy milk, olive oil, garlic, lemon juice, salt and pepper. Blend to a smooth, creamy sauce.

3. Taste and adjust to suit your fancy: more lemon, more garlic, more salt, etc. Sauce too thick? Add a bit more of the reserved pasta water.

4. Pour the finished sauce into large sauté pan over medium heat. Toss in your pasta, coating fulling. Heat for 2-3 minutes.

5. Plate and enjoy! We love to serve with peas and a basil garnish.