Creamy Avocado Pasta Primavera
A flavorful pasta primavera with creamy, rich avocado sauce.
Servings: 6
Ingredients
For the Avocado Sauce
- 2 tablespoon olive oil extra virgin
- 3 medium ripe avocados pitted and halved
- juice of ½ mediuim lemon
- 2 tablespoon nutritional yeast
- 2 cloves garlic
- ½ to 1 teaspoon sea salt
- pepper to taste
For the Pasta Primavera
- 1-16 oz box 100% whole wheat spagetti pasta
- 1 tablespoon olive oil extra virgin
- 1 bunch asparagus
- 1 carton grape tomatoes
- ¾ cup frozen sweet corn
- 2 cloves garlic
- sea salt and pepper to taste
Instructions
For the Avocado Sauce
- Place all ingredients into a food processor. Process until smooth and creamy, about 3 or 4 minutes. Set aside.
For the Pasta
- Bring 4 quarts of water to a rapid boil. If desired add 1 tbsp. olive oil so the noodles don't stick. Gradually add spaghetti to boiling water. Stir gently and return to rapid boil. Cook uncovered for 7 to 9 minutes. Drain. Set aside.
- In the meantime, add olive oil to large frying pan or Wok. Add garlic, asparagus, tomatoes and sweet corn and lightly sauté until the vegetables are slightly tender but still a little crisp, about 10 minutes. Salt and pepper to taste.
- Add avocado sauce to pasta. Stir thoroughly.
- Add pasta to plate. Top with primavera vegetables and serve piping hot.
Notes
If you would like to cut down on calories and fat, you can make this recipe oil-free. Simply substitute vegetable broth for olive oil when making the sauce and cooking the vegetables. TIP: You may need to use a little more vegetable broth when making the sauce than you would have used making it with olive oil.