Vegan Alfredo

Consider this your go-to Alfredo sauce. Sure it’s vegan, but it’s irresistibly creamy, rich, and finger-lickin’ delicious. The base is avocado, and with the addition of garlic, lemon, and basil to cut the avocado-y taste, you have yourself an Alfredo sauce that fits the bill for a satisfying pasta dish. This recipe also takes minutes to prepare. Can’t beat that. And honestly, you don’t even need the pasta…

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Avocadoes: prevent breast cancer with its oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, lower cholesterol levels due to its beta-sitosterol, contain 23% of the recommended daily value of folate (lowers incidence of heart disease), protect against strokes, helps to better absorb nutrients, are high in glutathione, which prevent aging, cancer and heart disease, and are packed with vitamin E.

Vegan Alfredo

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Ingredients (1-2 servings)

  • 1 large avocado
  • 2 garlic cloves
  • Juice of half a lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Small handful of fresh basil
  • 1/4 cup almond milk (or water) to thin it out

Instructions

Simply combine all the ingredients in a food processor and blend until smooth.

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Serve atop pasta prepared according to package instructions.

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Enjoy!

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Bon Appetit!

xo Aylin

Avocado Mint Alfredo Pasta

Avocados are god-sent. As healthy as they are, they mimic the decadence of many a favorite creamy salad dressing, pasta sauce or dip. And all that fat? Don’t worry ’bout it – your body knows what to do with it!

The mint adds a refreshing zest and the lemon cuts the avocado-ey taste, leaving behind a rich, fragrant pasta dish ready under 10 minutes.

Avocado Mint Alfredo Pasta

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Ingredients:

- 2 servings of pasta cooked according to package instructions

- 1 avocado

- 1 tsp sea salt

- 1 tsp black pepper

- juice of 1 lemon

- handful of fresh mint

- 2 cloves garlic

Servings: 2

Directions:

Cook the pasta according to package instructions. I used a rice flour pasta that was gluten-free.

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Assemble the ingredients (lemon not pictured).

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Do the dirty and add them all to the food processor in no specific order.

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Blend until smooth. Stuff starts to smell good right about now.

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Drain the pasta of choice, stopping the cooking process by rinsing it thoroughly.

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Fold the avocado alfredo into the pasta until evenly coated.

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Serve and garnish with fresh mint.

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The pasta is still warm and the sauce just the right balance of savory, zesty and light.

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There should have been leftovers, but would I honestly let that happen?

Bon Appetit!

 

xo Aylin