SPRING PASTA for AVOCADO CONTEST 🌿😊🌿

Hello My Dearest Foodies,

Spring is still few weeks away, at least here in Canada; nevertheless, I decided to post this recipe for the AVOCADO CONTEST initiated by wonderful @deliciousplants.

I actually made this recipe last year at the end of spring, but I remember like it was yesterday. It was such a beautiful sunny afternoon and I had to move the table into shade to do the photo shoot. Now, when I am looking at these photos I feel the warmth with soft breeze coming trough. Not to forget the the aroma of delicious pasta, lol.

As I said many times before, I am an avocado addict and I cannot imagine my life without them. I love to eat them just the way they are with a pinch of pink salt and other veggies, but sometimes I get creative and I whip up a recipe that may be little bit unorthodox; at least for most people, but not for us vegans, lol. This recipe is a perfect example of that, while I am using some of my favorite ingredients, including avocado. It really turned out delicious and I highly recommend you to try.

SPRING PASTA
Fusilli Avocado - Arugula Pesto
Vegan – Gluten Fee
Author: Lena’s Vegan Living

INGREDIENTS for 4
• Brown rice Fusilli 12 oz 340 g (or pasta of your choice, follow the cooking instruction on the package)
• Organic Arugula 2 cups packed
• Avocado 1
• Juice from ½ lemon
• Garlic powder to taste
• Nutritional yeast ¼ cup
• Himalayan pink salt to taste
• Cayenne pepper to taste
• Water ¼ cup (you may add more if needed)
• Cherry Tomatoes 2 cups cut in half (raw, or oven roasted)
• Olive oil 2tsp

PROCESS
• In a food processor, blend all the ingredients (except tomatoes) until completely smooth.
• In a large bowl, mix thoroughly with your cooked pasta.
• Top with tomatoes and few arugula leaves and serve.

OVEN ROASTED TOMATOES
• Preheat the oven to 400 F.
• Place your tomato halves into casserole dish.
• Add salt, garlic powder and olive oil.
• Roast for 15 minutes.

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