![]() ![]() You will need a fully ripe avocado for this recipe.If you find the avocado sauce a little bitter (which depends on your avocado), then you can add a small amount of maple syrup to counterbalance the flavors.Once you add the creamy avocado sauce to the pan, don't cook it, simply stir and warm up, then remove from the heat and serve.While cooking the broccoli, you can add a splash of water once in a while to the pan to help steam the veggies (but keep them crunchy!).Avocados tend to turn brown after in contact with ambient air, so slice only when ready to blend the sauce.Add a splash of pasta cooking water (or more plant-based milk) if you want to thin out the sauce and transfer back on the stove just to warm up everything together. Start with less pasta and add more as you stir for a more or less saucy pasta dish. In the large pan with the veggies, pour the sauce over and add the noodles too. Remove from the heat when done to prevent the tomatoes from overcooking (keep them almost intact or they will get mushy after adding the creamy sauce). Then, add the garlic and tomatoes and cook for about 2 more minutes stirring often. I usually spray a tiny amount of oil first, but you don't need it if using a non-stick pan. In a large pan, cook the broccoli until tender, but still crunchy, about 5-7 minutes. In a blender, combine the avocado, hemp seeds, basil, garlic, nutritional yeast, plant-based milk, lemon juice and salt. Keep them al dente and set a small amount of pasta cooking water aside in case you need to loosen up the sauce later on. Your meal should be ready by the time the noodles are done. Chop the veggies first, but then make the avocado creamy sauce while the pasta is cooking and the veggies roasting. Making a vegan avocado pasta recipe is super quick, especially if you can manage preparing all the components at the same time. Pasta: I used whole wheat spaghetti noodles, but choose your favorite ones.Broccoli and cherry tomatoes: they pair so well with the creamy sauce, but you can use other vegetables.Nutritional yeast: for a subtle cheesy flavor.Can swap for lime juice or even a little apple cider vinegar in a pinch. Just be sure it is unsweetened and without vanilla. Plant-based milk: I love oat milk, but any kind will work.Fresh basil: It gives the sauce a nice pesto flavor, but similar to my green goddess sauce, cilantro or even parsley would work well too.Garlic: for flavor, add more or less depending on how garlicky you want it to be.Hemp seeds: add a nice creaminess to the sauce, but also boost with more nutrition such as protein. ![]()
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