Avocados, oh how I love thee! And so does our dear friend Christine! Today’s creation stems from Christine’s cravings and our trusty shared pin on Pinterest. It is healthy, delicious and vegan!! The original recipe can be found at http://www.flourishingfoodie.com/2012/03/creamy-avocado-pasta.html. We did not really deviate from the original recipe…it is fabulous just the way it is.
salt and pepper
While the pasta is cooking on the stove, cut up the tomatoes (we used cherry tomatoes cut in half), drizzle with olive oil, and place in the oven on broil. The goal is to get them to shrivel up! (The original wants them in the oven for an hour at 300…we simply did not have that amount of time!)
With both parts of the oven in use, it is now time to turn your attention to the avocado sauce. This is fairly simple. Peel and remove the pit from two avocados and toss them into a blender. Then add a handful of pine nuts, a few squirts of lemon juice, some olive oil, 3 cloves of garlic, salt and pepper, and a few basil leaves. Blend. If it is not creamy enough, add more olive oil! Taste periodically, we had to add more salt and pepper to the mixture.
When the pasta is done, and the tomatoes are wilted, combine all three components and enjoy!