Creamy Avocado And Basil Pasta With Tomato Salsa And "Parmesan"
Creamy Avocado And Basil Pasta With Tomato Salsa And "Parmesan"
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4 people
A fresh creamy sauce paired with a colourful tomato salsa all mixed together with a vegan parmesan touch! Delightful when topped on a pasta.
Ingredients
Quinoa Pasta
- 700g of quinoa pasta
- 1 avocado
- 1/2 cup of almond milk
- 2 tablespoons of lemon juice
- 3 braches of fresh basil
- 10 cherry tomatoes
- 1 tablespoon of olive oil
- 1 pinch of sea salt and fresh ground pepper
- 2 tablespoons of vegan parmesan
Vegan Parmesan
- 1/2 cup of cashews
- 1/4 cup of Hemp Seeds
- 1/4 cup of pecans
- 3 tablespoons of nutritional yeast
- 2 garlic clove(s)
- 1 teaspoon of sea salt
Preparation
Quinoa Pasta
- In a food processor, mix together the avocado, almond milk, lemon juice and basil. Salt and pepper generously.
- Cook the pasta according to the packaging instructions.
- Once cooked, toss the pasta in a salad bowl with a bit of olive oil so they don't stick together. Add the avocado sauce and toss.
- Cut the cherry tomatoes in half. In a small bowl, mix the tomatoes, olive oil, salt and pepper.
- To serve, place a serving in each bowl, add the salsa, some fresh basil leaves and top with the vegan parmesan!
Vegan Parmesan
- Peel and coarsely chop the garlic. In a food processor, mix all the ingredients together and mix until a finely chopped consistency. Adjust the seasoning to taste.
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