Creamy yet fresh this pasta can be whipped up in 10 minutes!
Serves 4
Ingredients:
1 packet spaghetti
1 cup frozen peas and corn
3 avocados
2 cloves garlic
1 1/2 cups unsweetened plant milk
1 1/2 teaspoons vegetable stock
1 handful of fresh basil + extra for garnish
1 handful of fresh baby spinach leaves (or kale or rocket)
juice and rind of one medium lemon
2 tablespoons of nutritional yeast
1 cup cherry tomatoes
*Extra: you can also add chopped sun dried tomatoes, olives or cashew nuts on top as a garnish if you want to make it a little fancy.
Cook spaghetti in a pot, when nearly ready, throw in frozen corn and peas and boil for a further 2-3 minutes until these are cooked. While this is cooking make your pasta sauce. Add avocados, garlic, basil, spinach, milk, vegetable stock, lemon rind and juice and nutritional yeast to a bullet or blender and process until smooth. Add salt and pepper to taste.
Drain pasta with veges and stir in avocado sauce. Garnish with cherry tomatoes and more basil.
Try some savory yeast parmesan crumble on top.