A creamy, yet delicately flavored pasta. The avocados make it as rich as any dairy-filled sauce, and the basil and lemon make it oh so tasty. Simply boil your favorite gluten-free noodles and put the sauce ingredients in your blender. Fast, fresh and filling! This recipe avoids: gluten, dairy, egg, soy, peanuts and tree nuts; and is top-8-free and vegan too! Dairy Free Recipes | Dairy Free Breakfast | Dairy Free Snacks | Dairy Free Bread | Dairy Free Diet | Dairy Free
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 16 ounces gluten-free rotini 1 Tablespoon of salt 2 ripe avocados, halved, seeded and flesh scooped out 2 (3/4 oz) packages of fresh basil leaves (approximately 1 cup loosely packed) 4 cloves garlic etc.
Instructions:
Step number one. Bring a large pot of water, with 1 Tablespoon of salt, to a boil. Cook pasta according to package instructions for al dente. Drain, and rinse well with cool water to stop the cooking process.
After that, While the pasta drains, put the avocados, basil, garlic, lemon juice, zest, salt, and olive oil in your blender or food processor. (I use a Blendtec Wildside). Blend until everything is blended and creamy.
Step 03, Return the pasta to the pot, and add the sauce. Heat over medium heat just a few minutes until the pasta and sauce are warm enough for serving, because careful to not heat too long and over cook the pasta. Taste and adjust salt as needed. Serve with freshly cracked pepper, and additional basil if desired.
Original Article: https://allergyawesomeness.com/basil-lemon-top-8-free-vegan/
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