Avocado Pasta

• Vegan

• Produce

  • 2 Avocados, ripe
  • 1/2 cup Basil, fresh leaves
  • 1 cup Cherry tomatoes
  • 1/2 cup Corn, canned kernels
  • 2 cloves Garlic

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 12 oz Spaghetti

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on damndelicious.net

Description

Ingredients

• 12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup canned corn kernels, drained and rinsed

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn. Serve immediately.