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Avocado Pasta

A vegan pasta entree that's never bland.

A vegan pasta entree that's never bland.
  • 10



Yields: 4 Servings


12 ounces Spaghetti of your choosing
2 Avocados, havled, seeded and peeled
1⁄2 cup Fresh basil leaves
2 cloves garlic
2 tablespoons Freshly squeezed lemon juice
1 pinch Kosher salt and freshly ground black pepper
1⁄3 cup olive oil
1 cup Cherry tomatoes, halved
1⁄2 cup Canned corn kernels, drained and rinsed


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.

Source: http://damndelicious.net/2014/06/20/avocado-pasta/

Ryan R

Greetings veg community! My name is Ryan and I'm a writer for Clearly Veg. I'm a vegetarian that writes and trains/teaches grappling (Brazilian Jiu-Jitsu & wrestling) full-time. My goal is to educate readers about the political and environmental state of the world, and how that long-standing model of living affects the world around us. I especially like digging into what we eat, how we get said food, and the aftermath of this very large and political process. If I can help a few athletes get beyond the swarm of misinformation that surrounds the possibility of them going a more "veg" direction - even better. About The Author:

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