Vegan Pasta with Caprese Sald

 Dinner by Sadie tonight.  Vegan pasta with a side of
 not vegan caprese salad made by Mom.

9 oz  (225 gm) uncooked pasta (GF if desired)

1 to 2 cloves garlic

1/4 cup fresh basil leaves

4 to 6 tsp lemon juice

1 tbsp extra virgin olive oil

1 ripe medium avocado (pitted)

1/4 tsp to 1/2 tsp. fine grain sea salt

freshly ground pepper

lemon zest (for serving)

Bring a large pot of salted water to a boil.  Cook the pasta according to the instructions on the package.

While the pasta cooks, make the sauce.  In a food processor combine the garlic and basil and pulse to mince.

Add the lemon juice, oil, avocado flesh, and 1 tbsp. water and process until smooth, stopping to scrape down the bowl as needed.  If the sauce is too thick, add another tbsp. water.  Season with salt and pepper to taste.

Drain the pasta and place it back in the pot.  Add the avocado sauce and stir until combined.  You can gently rewarm the pasta if it has cooled, or simply serve it at room temperature.

Top with lemon zest, pepper, and fresh basil leaves, if desired.

Summer 2022