Creamy Avocado And Basil Pasta With Tomato Salsa And "Parmesan"
A fresh creamy sauce paired with a colourful tomato salsa all mixed together with a vegan parmesan touch! Delightful when topped on a pasta.
700g of quinoa pasta
1/2 cup of almond milk
2 tablespoons of lemon juice
3 branches of fresh basil
10 cherry tomatoes
1 tablespoon of olive oil
1 pinch of sea salt and fresh ground pepper
2 tablespoons of vegan parmesan
1/2 cup of cashews
1/4 cup of Hemp Seeds
1/4 cup of pecans
3 tablespoons of nutritional yeast
2 garlic clove(s)
1 teaspoon of sea salt
In a food processor, mix together the avocado, almond milk, lemon juice and basil. Salt and pepper generously.
Cook the pasta according to the packaging instructions.
Once cooked, toss the pasta in a salad bowl with a bit of olive oil so they don't stick together. Add the avocado sauce and toss.
Cut the cherry tomatoes in half. In a small bowl, mix the tomatoes, olive oil, salt and pepper
To serve, place a serving in each bowl, add the salsa, some fresh basil leaves and top with the vegan parmesan!
Peel and coarsely chop the garlic. In a food processor, mix all the ingredients together and mix until a finely chopped consistency. Adjust the seasoning to taste.