Ingredients
-
the Avocado Puree:
-
4 ripe Hass avocados (about 2 lbs)
-
Juice of half a lemon or lime (about 2 tablespoons)
-
Salt and pepper to taste
-
the Pasta Sauce:
-
1 medium yellow onion, diced
-
1 clove garlic , minced
-
1 jalape ño pepper, seeded and finely chopped (optional)
-
½ cup low-sodium vegetable broth
-
¼ cup white wine vinegar
-
½ teaspoon Dijon mustard
-
¼ cup water
Directions
Subtitle: A Delicious Whole Foods Plant-Based Recipe That Will Satisfy Your Italian Cravings!
Description: This creamy avocado pasta sauce is budget-friendly, fermented, gluten-free, grain-free, high in fiber, high-protein, oil-free, seasonal, soy-free, spicy, superfood, vegan, whole food plant-based, zero waste, and can be made in just 15 minutes!
Difficulty Level: Easy
Servings: 4-6 people
Ingredients:
For the Avocado Puree:
• 4 ripe Hass avocados (about 2 lbs)
• Juice of half a lemon or lime (about 2 tablespoons)
• Salt and pepper to taste
For the Pasta Sauce:
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and finely chopped (optional)
• ½ cup low-sodium vegetable broth
• ¼ cup white wine vinegar
• ½ teaspoon Dijon mustard
• ¼ cup water
Instructions:
1. Make the Avocado Puree: Combine all ingredients in a blender or food processor and puree until smooth. Set aside.
2. Heat a large skillet over medium heat. Add the olive oil and sauté the onions, garlic, and jalapeños (if using), stirring occasionally, for about 5 minutes or until softened.
3. Stir in the diced tomatoes, tomato paste, and herbes de Provence. Bring the mixture to a simmer and cook for another 10 minutes, stirring occasionally.
4. Turn off the heat and allow the sauce to cool slightly.
5. Add the Avocado Puree to the cooled sauce mixture and stir well. Taste and adjust the seasoning as desired.
6. Cook your favorite pasta according to package directions. Reserve 1/4 cup of the pasta water before draining.
7. Add the cooked pasta directly to the saucepan with the sauce. Stir gently to combine and melt the cheese into the pasta if desired. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, to reach the desired consistency.
8. Serve immediately, garnished with fresh basil leaves and Parmesan cheese (or nutritional yeast). Enjoy!
Nutrition Information per serving (approximate):
Calories: 410kcal | Carbohydrates: 52g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 640mg | Potassium: 1,120mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2,000IU | Vitamin C: 30mg | Calcium: 140mg
Steps
|
1
Done
|
Make the Avocado Puree: Combine all ingredients in a blender or food processor and puree until smooth. Set aside. |
|
2
Done
|
Heat a large skillet over medium heat. Add the olive oil and sauté the onions, garlic, and jalapeños (if using), stirring occasionally, for about 5 minutes or until softened. |
|
3
Done
|
Stir in the diced tomatoes, tomato paste, and herbes de Provence. Bring the mixture to a simmer and cook for another 10 minutes, stirring occasionally. |
|
4
Done
|
Turn off the heat and allow the sauce to cool slightly. |
|
5
Done
|
Add the Avocado Puree to the cooled sauce mixture and stir well. Taste and adjust the seasoning as desired. |
|
6
Done
|
Cook your favorite pasta according to package directions. Reserve 1/4 cup of the pasta water before draining. |
|
7
Done
|
Add the cooked pasta directly to the saucepan with the sauce. Stir gently to combine and melt the cheese into the pasta if desired. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, to reach the desired consistency. |
|
8
Done
|
Serve immediately, garnished with fresh basil leaves and Parmesan cheese (or nutritional yeast). Enjoy! Nutrition Information per serving (approximate): |
