Creamy Avocado-Basil Pasta with Corn and Tomatoes
A creamy, 7-ingredient vegan avocado basil pasta that takes just 20 minutes to make.
Equipment
- Food processor
- Large pot
- Skillet
Ingredients
- 12 oz pasta (fusilli or penne)
- 2 ripe avocados
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1 tbsp lemon juice
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh or frozen
Instructions
- Boil the pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
- Blend the avocados, basil, garlic, lemon juice, salt, pepper, and a splash of pasta water in a food processor until smooth and creamy.
- Sauté the corn and cherry tomatoes in a pan with a little olive oil for 3-4 minutes until softened.
- Toss the drained pasta with the creamy avocado sauce, roasted corn, and tomatoes.
- Serve immediately, garnished with extra fresh basil.
