Basil, Lemon & Avocado Creamy Pasta (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan

• Vegan

• Produce

  • 2 Avocados, ripe
  • 1 2 (3/4 oz packages Basil, fresh
  • 4 cloves Garlic
  • 1 Lemon, Zest of

• Condiments

  • 4 tbsp Lemon juice

• Pasta & Grains

  • 16 oz Rotini, gluten-free

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 tbsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on allergyawesomeness.com

Description

Ingredients

• 16 ounces gluten-free rotini (we use brown rice)
• 1 Tablespoon of salt
• 2 ripe avocados, halved, seeded and flesh scooped out
• 2 (3/4 oz) packages of fresh basil leaves (approximately 1 cup loosely packed)
• 4 cloves garlic
• 4 tablespoons lemon juice
• zest of one lemon
• 1 teaspoon kosher salt, or more, according to taste
• ⅓ cup olive oil

Directions

• Bring a large pot of water, with 1 Tablespoon of salt, to a boil. Cook pasta according to package instructions for al dente. Drain, and rinse well with cool water to stop the cooking process.
• While the pasta drains, put the avocados, basil, garlic, lemon juice, zest, salt, and olive oil in your blender. (I use a Blendtec Wildside). Blend until everything is blended and creamy.
• Return the pasta to the pot, and add the sauce. Heat over medium heat just a few minutes until the pasta and sauce are warm enough for serving, because careful to not heat too long and over cook the pasta. Taste and adjust salt as needed. Serve with freshly cracked pepper, and additional basil if desired.