This recipe is so delish, I can’t even. Pasta is one of my all-time favourite guilty pleasure dishes. The problem is….it goes right to the booty…and not in a Kardashian type of way. I could eat pasta every night if it didn’t set my health and fitness regime right back a zero. I love creamy pasta dishes the most and when one of my home girls, Janine Weber, mentioned this recipe to me I knew I had to Copy Cook this one! The bonus of this recipe, besides being absolutely rich and delish, is that it is nutrient dense and vegan! I’m not a practicing vegan, but certainly love to experiment with various nutritional philosophies. So here it is! Vegan Avocado Alfredo Sauce!!!!!
What You Need:
2-3 Cloves of Fresh Garlic
4-5 Fresh Basil Leaves
1/2 tsp of Sea Salt
1/3 Cup of Almond, Coconut, or Cashew Milk
Parmesan Cheese (if desired, not vegan)
Step by Step (Oooh Baby):
Combine all of your ingredients into your food processor of choice.
Mix well until your ingredients have blended into a silky, smooth mixture.
Boil your pasta of choice (fresh, whole wheat, rice noodle, spelt pasta, or yam pasta). I chose to use Shirataki White Yam noodle substitute (remember I have the Bahamahamahamas coming up in t-minus 14 days!!!!) to make this all all vegan, calorie light meal.
Add your delicious avocado alfredo sauce to your hot noodles and serve immediately with a glass of WINE!
|I love a good kick to my foods, therefore Sriracha is ALWAYS a good idea.|
|Dig in! Guilt Free!|
This meal from start to finish takes 20 minutes, including set up and dismantling your food processor. Another great bonus I learned from Janine is that even her hard-working hockey hubby LOVES this dish. So for all you ladies or gents out there who might fear that this being a “Vegan” dish might scare off some picky eaters….don’t diss it until you try it. It will be worth it. My Little Man is crushing it right now.