This vegan and easy Avocado Basil Cream Pasta recipe is perfect for the summer. It's quick to prepare, served cold and with fresh avocado, basil and tomatoes.
Boil the pasta.
Meanwhile, add the avocados, basil, lime juice, salt, water, and garlic clove in a food processor and pulse until it’s a creamy sauce. You may have to scrape down the sides a couple of times.
Once the noodles are soft, drain them and put them back in the pot.
Divide the Avocado Pasta onto two plates and top it with olives and tomatoes. Enjoy!
For a low carb variation, use spiralized zucchini instead of pasta. Sprinkle the spiralized zucchini with salt, let it sit half an hour and drain it. Ready are your raw zucchini noodles.