Ingredients

Avocado Sauce:

• 1 ripe avocado
• 2 tablespoon lemon juice
• 1 cup basil leaves
• 1 teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ cup nutritional yeast
• ¼ cup almond or other non-dairy milk

Pasta and Cream Base:

• 10 ounces dry pasta
• 4 cloves garlic, minced
• 3 ½ tablespoon olive oil
• 3 tablespoon flour
• 1¼ cup almond or other non-dairy milk

Directions

1. Add ingredients for avocado sauce to high speed blender and blend until smooth. If not using a high-speed blender, you may need to pulse a few times and add in the full ½ cup of almond milk. Set avocado sauce aside.
2. 2Prepare pasta according to package directions. Rinse and drain cooked pasta and return to pot.
3. While pasta cooks, prepare sauce base. Sauté minced garlic in measured olive oil until fragrant, about 2 minutes. Add in flour and whisk to combine, ensuring no lumps form. Slowly add in almond milk a little at a time and whisk constantly over medium high heat. Sauce will thicken quickly. Once thickened, remove from heat, after about 2 minutes.
4. Pour avocado mixture into sauce base and whisk to combine the two. Taste and add salt if needed. Pour sauce over cooked pasta and stir through to combine.

Enjoy!