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Oh, goodness, this is divine!! I wasn’t sure what to expect when I read a recipe using puree avocado as a sauce, but I’m so glad I tried it. Easy, too, and doesn’t make a ton of dishes. What more could you ask for??
I made several modifications to this original recipe. Try it! A great spring (or really any season) dish!
- 8 oz penne or pasta of choice
- 1 carrot, thinly sliced (3 – 4 oz)
- 1 small/medium head of broccoli, chopped into bite size florets (1 1/2 cups)
- 1 small zucchini (6 – 8 oz), cut into 1/4 – 1/2″ dice
- 1/2 cup raw cashews, soaked in hot water an hour before if possible, then drained
- 2 avocados, pit and skin removed
- 1 garlic clove, minced (If you are like me, I almost always automatically increase garlic amounts in recipes. Don’t. The garlic doesn’t get cooked, so 1 clove should do it, max 2 cloves.)
- 1/3 cup chives or green parts of green onions, roughly chopped
- 2 – 3 Tbsp of fresh lemon juice
- 1 cup broth with double the bouillon (or to taste, or salt to taste)
- ground black pepper
- 1 heaping cup grape tomatoes, halved
- 1/3 cup chopped fresh basil
Boil a large pot of water to cook pasta (possibly a bit larger than normal). After boiling, add pasta. After 4 minutes, add carrots and broccoli. After another 3 minutes add zucchini. Cook until pasta is done and drain everything. [This is based on pasta that takes about 12 minutes to cook.]
While pasta is cooking, combine cashews (drained), avocado, garlic, green onions, lemon juice, broth, and black pepper in a food processor and puree until smooth.
Once pasta and veggies are drained, combine pasta and veggies with sauce, tomatoes, and basil. Stir and serve immediately.