Creamy Avocado Pasta
| Submitted by: Marissa D’Antoni, Environmental Studies BS, 2023 |
|---|
Being an Italian-American, pasta has always been a huge part of my upbringing. So when I went vegan and stopped eating all the different kinds of meat/ dairy sauces, I wanted to get creative with what I could add to my pasta. I came up with this recipe because I wanted an alternative to a creamy Alfredo type of sauce. This is a healthy recipe I eat that aligns with my health goals/ morals and still is somewhat part of my culture.
| Servings: 4 | Cultural Connection: Italian-American |
|---|
Ingredients
| One package of silken tofu | 2 avocados | 4 tbsp nutritional yeast |
|---|---|---|
| 1 tbsp Italian seasoning | 1 tsp lemon juice | 3 cloves garlic |
| 2 tbsp olive oil | ½ onion of choice | Salt, to taste |
| 1 lb of pasta of choice |
Instructions
- Cook the pasta of your choice according to package directions.
- Add olive oil, garlic, and onion to a pan and sauté.
- In a pot, boil pasta of choice and save about a cup of the pasta water.
- Blend package of tofu with the avocados, garlic, onion, lemon juice, pasta water, nutritional yeast, Italian seasoning, and salt.
- Once pasta is done cooking, just add the sauce on top. For a little bit extra of a cheesy flavor, you could add some more nutritional yeast on top.
- I enjoy the sauce served cold on warm pasta.
- Note– This sauce does not store well in the refrigerator, so it is recommended to eat right away.
