As a plant-strong vegan, it is sometimes difficult to create textures and flavors that mimic high oil, rich, dairy-based foods. I've adapted this recipe http://www.flourishingfoodie.com/2012/03/creamy-avocado-pasta.html for creamy avocado pasta and made it plant-strong!
Using avocado as the cream base (instead of tofu and nutritional yeast) creates a wonderfully thick coating for pasta. I included 2 cloves of garlic and then changed up the rest of the recipe. I used a sun-dried tomato and garlic salad dressing, about 1 TBS instead of oil. It gave more flavor and fewer calories. I also added some poblano pepper - about 1 TBS chopped and threw it in the food processor with the rest. I think lemon juice would have been good and definitely pine nuts - but sadly, I was lacking both. After the pasta is cooked and drained, return to the pot and add the avocado mixture. The hot pasta warms the avocado sauce. It's thick, rich, and wonderful - as you would want an Alfredo sauce to be, but no cream, milk, or cheese. I didn't have any tomatoes and could have done the roasting as the recipe suggests. I would prefer chopped fresh as garnish.
2 avocados
linguine or fettuccini
2 cloves garlic
1-2 TBS of oil-based salad dressing (not creamy)
1-2 TBS chopped pepper - poblano for mild, jalepeno for hot
2 TBS lemon juice (if using, then reduce amount of salad dressing)
1/4 cup of pine nuts (if using, then use more liquid - full amount of salad dressing or lemon juice)
salt and pepper to taste
chopped fresh tomato for garnish
