Easy Creamy Vegan Avocado Pasta Recipe
This creamy Avocado Pasta with Miso and Leeks is the perfect lunch or dinner that comes together in a few easy steps.
Servings: 4
Ingredients
- 1 ripe Fresh California Avocado, pitted and peeled
- Sauce Ingredients
- 8 oz pasta of choice
- 1 large leek thinly sliced
- ½ cup olive oil
- Juice of 1 lemon
- 1 tbsp white miso paste
- 1 small clove garlic
- Salt to taste
- Garnish
- 2 scallions green tops thinly sliced
- Black pepper to taste
Instructions
- Sauté leeks with a touch of olive oil and season with salt. Cook for 5-6 minutes, until tender and fragrant, then transfer to a blender or food processor
- To the blender, add avocado halves, lemon juice, miso paste, garlic and a pinch of salt. Start to blend and slowly stream in olive oil to help emulsify.
- Cook your pasta according to package directions until al dente and reserve about ¼ cup of pasta cooking water.
- Toss cooked pasta with the sauce, to taste, and pasta cooking water until the pasta is nicely coated.
- Garnish with scallions if desired and fresh black pepper. Enjoy immediately!
Notes
Secrets to Success
- The only substitution you’ll need to make this dish gluten-free is to make sure you’re using gluten-free pasta like chickpea pasta. The rest of the ingredients are naturally gluten-free!
- I recommend preparing this dish just before you intend to eat. You can prepare the sauce in advance, store it in an airtight container in the refrigerator, and then toss it with pasta once you’re ready to eat. Be sure not to store for too long, however, as the avocado base of the sauce will brown over time.
- Feel free to garnish with sliced cherry tomatoes, vegan parmesan cheese, scallions, etc. Feel free to make this your own by adding additional veggies, fresh herbs, extra protein, and more.