Pasta (fettuccine or linguine): 60g (dry), Avocado: 100g (2/3 medium), Garlic: 6g (2 cloves, minced), Lemon juice: 15ml (1 tbsp), Olive oil: 10ml (2 tsp), Fresh basil: 10g (10 leaves), Nutritional yeast (or Parmesan): 10g (2 tbsp), Cherry tomatoes: 100g (1/2 cup, halved), Pine nuts: 10g (1 tbsp), Salt: to taste, Black pepper: to taste
1. Cook 60g pasta according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 2. In a food processor or blender, combine 100g avocado, 6g minced garlic, 15ml lemon juice, 10ml olive oil, 10g basil, 10g nutritional yeast, salt, and pepper. 3. Process until smooth, adding reserved pasta water as needed to achieve desired consistency. 4. In a large bowl, toss cooked pasta with the avocado sauce. 5. Fold in 100g halved cherry tomatoes. 6. Serve topped with 10g pine nuts.
