Avocado Pasta

Here is a tip on how to make my all-time favorite – avocado pasta! This is a tasty, healthy recipe that is also very satisfying. Cook 12 ounces (340 grams) of vegan pasta following the instructions on the package. While the pasta is cooking, use your food processor or blender-wand to whisk together two medium or large ripe avocados, one-half cup (60 grams) of fresh basil, one-fourth cup (30 grams) of plant-based milk, three tablespoons (40 grams) of olive oil, two tablespoons (60 milliliters) of lemon juice, one tablespoon (15 grams) of nutritional yeast, one-half teaspoon (3 grams) of salt, or more to taste, and one-fourth teaspoon (1.25 grams) of pepper until smooth and creamy. Once the pasta is done cooking, drain it and save one-half cup (120 milliliters) of the pasta water. Move the drained pasta back into the pot and pour in the avocado sauce and mix it together. Add in some pasta water if necessary to thin out the sauce. Top it off with some vegan parmesan cheese! Bon appétit!