Pasta with Vegan Arugula Avocado Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 215
- Total: 25 min
- Active: 25 min
Ingredients
Kosher salt and freshly cracked black pepper
1 pound dried fusilli, rotini or bow ties
1/4 cup plus 2 tablespoons olive oil, plus more for serving
5 ounces fresh arugula
1 medium ripe avocado, diced
2 large cloves garlic, peeled
1/2 lemon, juiced
1 teaspoon nutritional yeast
Crushed red pepper flakes, for garnish
Directions
- Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
- Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
- Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.