200g gluten-free pasta or courgetti
For the avocado sauce –
1 pot Nush natural cashew or almond milk yoghurt
1 large ripe avocado, pitted and sliced
2 cloves garlic crushed
1 tbsp olive oil
Two large handfuls fresh basil
Juice ½ lemon
Pinch chilli flakes (optional)
50ml pasta cooking water
Salt and pepper, to season
To serve: roasted cherry tomatoes
To serve: steamed or boiled rice and chilli to taste
- Cook the pasta according to packet instructions. Drain, reserving the starchy pasta water for later use, then set aside.
- As the pasta is cooking, blend together all the ingredients for the sauce apart from the pasta water until smooth.
- Once the pasta is cooked, add in a spoonful of the pasta water into the sauce until you reach your desired consistency.
- Taste and season, then stir into the cooked pasta along with the roasted cherry tomatoes. Sprinkle over vegan parmesan or nutritional yeast and serve.