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- 12 oz whole wheat spaghetti - 2 ripe avocados, halved and pitted - 2 cloves garlic, minced - 2 tablespoons fresh lemon juice - 1/4 cup nutritional yeast - 1/4 cup fresh basil leaves, plus extra for garnish - 1/4 teaspoon red pepper flakes - Salt and pepper to taste - 2 tablespoons olive oil - Cherry tomatoes, halved - Cracked black pepper To make Vegan Creamy Avocado Pasta, gather your ingredients. Start with whole wheat spaghetti for a hearty base. The avocados are key for creaminess. Choose ripe avocados; they should feel soft but not mushy. Garlic adds a nice kick, while lemon juice brightens the dish. Nutritional yeast gives a cheesy flavor without dairy. Fresh basil brings a nice aroma and taste. Adjust the red pepper flakes for heat. Use salt and pepper to enhance flavors. For toppings, olive oil adds richness. Halved cherry tomatoes bring sweetness and color. Cracked black pepper adds a final touch. You can find the full recipe for this dish, which includes easy steps to prepare. Enjoy creating this creamy, vibrant pasta! To cook spaghetti correctly, start with a large pot of boiling water. Add a good amount of salt to the water. This helps flavor the pasta. Add the spaghetti and cook according to the package instructions. Stir it gently to prevent sticking. You want it to be al dente, which means firm to the bite. To check, taste a noodle a minute or two before the time is up. When done, save 1/2 cup of pasta water. Then, drain the spaghetti and set it aside. For a creamy sauce, use a food processor or a blender. Scoop out the avocado flesh and add it to the machine. Then, add the minced garlic, lemon juice, nutritional yeast, basil leaves, red pepper flakes, salt, and pepper. Blend until the mix is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water. This will help reach your desired consistency. You want it to coat the pasta well. Now, it’s time to mix everything. In the pot you used for the pasta, add the cooked spaghetti. Drizzle olive oil over the noodles to help with mixing. Pour the creamy avocado sauce on top. Toss gently to coat the spaghetti evenly. If the pasta feels dry, add more pasta water one tablespoon at a time. This ensures every bite is rich and creamy. To make the best avocado sauce, start with ripe avocados. Ripe avocados feel slightly soft when you gently press them. If they are hard, wait a few days before using them. Enhancing the flavor is easy. Add garlic for a nice bite. Fresh lemon juice brings brightness. Nutritional yeast adds a cheesy taste without dairy. Fresh basil gives a sweet, herbal note. You can also include red pepper flakes for a spicy kick. Pair your creamy avocado pasta with a light salad. A simple greens salad with lemon dressing works well. You can also serve it with roasted veggies for a hearty meal. For garnishes, fresh basil leaves look beautiful. Halved cherry tomatoes add color and sweetness. A sprinkle of cracked black pepper adds warmth to the dish. One common mistake is over-blending the sauce. If you blend too much, it can become too thin. Blend just until smooth and creamy. Another mistake is not reserving enough pasta water. This water helps to adjust the sauce's thickness. Always save at least half a cup of pasta water to keep your dish creamy and delicious. For the complete recipe, check out the full recipe above! {{image_2}} You can easily make this dish gluten-free. Just swap whole wheat spaghetti for gluten-free pasta. There are many options, like brown rice or chickpea pasta. These substitutes keep the creamy texture and flavor. Cook them the same way as regular pasta. Be sure to check the package for cooking times. Want to boost the protein? Consider adding chickpeas. They are tasty and full of nutrients. Rinse and drain a can of chickpeas. Stir them into the pasta after mixing in the avocado sauce. You can also use lentils or tofu for more protein. This way, you make the dish heartier and more filling. Add spices or fresh herbs to change the taste. You can try garlic powder or onion powder for depth. Fresh herbs like parsley or cilantro work great, too. For a kick, add a bit more red pepper flakes. Mix and match to find your favorite flavor profile. Each adjustment makes the dish unique and exciting! To keep your Vegan Creamy Avocado Pasta fresh, store it in the fridge. Use an airtight container to prevent drying out. I recommend glass containers as they are easy to clean and reusable. Make sure to eat the leftovers within 2 days for the best flavor and quality. When you reheat the pasta, do it gently. Use a pan on low heat. Add a splash of olive oil or reserved pasta water to keep it creamy. Stir often to prevent sticking. Avoid the microwave, as it can make the sauce too thick. Can you freeze avocado pasta? I do not recommend it. Avocado can change texture when frozen. If you must freeze it, leave out the sauce. Cook the pasta, then store it in freezer-safe bags. To thaw, place the pasta in the fridge overnight. Serve with fresh avocado sauce made just before eating. This keeps your dish tasty and creamy. For the full recipe, check out the details above. Yes, you can use regular pasta. Whole wheat pasta has more fiber, which is good for digestion. It also has a nuttier taste. Regular pasta may taste milder. Both options work well with the creamy avocado sauce. Just remember, cooking times may vary, so check the package instructions. The avocado sauce stays fresh for about 2 days in the fridge. To store it, use an airtight container. Cover the sauce with plastic wrap to keep it from browning. If you see some browning, stir it in before serving. It may not look perfect, but the flavor stays great! Yes, you can replace nutritional yeast. Try using ground almonds or cashews for a nutty flavor. You can also use vegan cheese for a cheesy taste. Adjust the amount based on your preference. Each option adds a unique twist to the dish. This blog post showed you how to make a tasty avocado pasta. We covered the key ingredients, from whole wheat spaghetti to ripe avocados. I shared tips for perfecting the sauce, serving ideas, and common mistakes to avoid. Remember, you can adjust the recipe with gluten-free pasta or plant-based protein. Store leftovers wisely to enjoy later. With these steps, you can create a healthy, flavorful meal anytime. Enjoy experimenting with flavors and make it your own!

Vegan Creamy Avocado Pasta

Indulge in a deliciously simple Vegan Creamy Avocado Pasta that will elevate your dinner game! This quick recipe features whole wheat spaghetti tossed in a luscious avocado sauce made with garlic, lemon juice, and fresh basil. Perfect for a weeknight meal, it's creamy, nutritious, and bursting with flavor. Ready in just 20 minutes, you'll want to try this delightful dish! Click through for the full recipe and impress your taste buds!
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Ingredients
  

12 oz whole wheat spaghetti

2 ripe avocados, halved and pitted

2 cloves garlic, minced

2 tablespoons fresh lemon juice

1/4 cup nutritional yeast

1/4 cup fresh basil leaves, plus extra for garnish

1/4 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Cherry tomatoes, halved (for topping)

Cracked black pepper (for garnish)

Instructions
 

Cook Spaghetti: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Prepare Avocado Sauce: In a food processor or blender, combine the flesh of the avocados, minced garlic, lemon juice, nutritional yeast, basil leaves, red pepper flakes, salt, and pepper. Blend until creamy and smooth. If the mixture is too thick, add a little pasta water to reach your desired consistency.

      Combine Pasta and Sauce: In the pot used for the pasta, add the cooked spaghetti and drizzle with olive oil. Pour the avocado sauce over the pasta and toss gently until the noodles are well coated.

        Adjust Consistency: If the pasta seems dry, add more reserved pasta water one tablespoon at a time until you reach the desired creaminess.

          Serve: Divide the pasta into bowls, and top with halved cherry tomatoes, extra basil leaves, and a sprinkle of cracked black pepper for added flavor.

            Prep Time: 10 mins | Total Time: 20 mins | Servings: 4