No Dairy Creamy Avocado Pasta
by Jessica Emin
This dairy-free, quick and easy recipe will have your diners asking “what’s in this sauce?”
Cook time: 15 minutes
- 3 tbsp olive oil
- 1/3 cup packed basil, plus to garnish
- 3 garlic cloves
- 1 1/2 teaspoon kosher salt
- 2 large ripe avocado
- 1/2 tsp pepper
- 3 tbsp water juice of one lemon
- 1 package of Pete’s Own linguini, fresh pasta
Bring a large pot of salted water to a boil, and toss in pasta. Cook to desired tenderness, or for about 6 minutes.
While the pasta is cooking, place all other ingredients into a high powered blender, or food processor, and blend until the mixture is smooth and the garlic and basil are throughout.
Drain the pasta, in a colander and let cool for a minute or two. If the pasta is piping hot the sauce will oxidize more quickly, and the pasta with sauce is best served warm, or cold. Transfer the pasta to a large bowl, and add the sauce. Toss the pasta so that all noodles are coated, and serve. Garnish with small basil leaves, and finishing salt.