Avocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They’re very healthy too. Did you know they have more potassium than bananas? Yep, that’s 14% compared 10% in bananas. Another bonus is that they’re loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.
INGREDIENTS:
1/2 C cashews
2 cloves of garlic
2 avocados, peeled and pitted
1 Tbs lime juice
2 Tbs white wine
2 heaping Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
1/8 C almond milk
1 tsp olive oil
3 C mushrooms, sliced
3/4 C green onion, sliced
16-oz fettuccine or other pasta of your choice
DIRECTIONS:
Soak the cashews in hot water for about an hour. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
Transfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it’s a little too thick. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes—enough to just soften them. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!
- ½ C cashews
- 2 cloves of garlic
- 2 avocados, peeled and pitted
- 1 Tbs lime juice
- 2 Tbs white wine
- 2 heaping Tbs nutritional yeast
- ¾ tsp salt
- ¼ tsp black pepper
- ⅛ C almond milk
- 1 tsp olive oil
- 3 C mushrooms, sliced
- ¾ C green onion, sliced
- 16-oz fettuccine or other pasta of your choice
- Soak the cashews in hot water for about an hour.
- While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through.
- Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
- Transfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it's a little too thick.
- In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes---enough to just soften them.
- Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!
