1 package Ancient Harvest rotini or other ‘sauce-grabbing’ noodle
½ cup cashews
1 ½ tsp minced garlic
½ tsp salt
½ cup basil leaves
2 Tbsp minced parsley or cilantro
2 tsp fresh chives, cut small
½ tsp dried thyme
¼ tsp ground white pepper
2 small avocados
Juice from 1 lemon
2 Tbsp olive oil
2 Tbsp nutritional yeast
1 cup vegetable broth separated into 4 equal ¼ cup portions
I usually recommend that you measure, cut, mince, chop all of your ingredients and place them in small containers before starting to cook, but this time, you can do everything together. It really is an easy dish to make.
Fill a soup pot one-half to two-thirds full with cold water and place on a burner on high heat. Add a generous amount of salt and oil to ‘season’ your water. While the water heats up, put the cashews, garlic, basil, parsley, chives, thyme and pepper in a food processor or pulse until finely ground. Remove and discard the avocado pits, then scoop out the avocado fruit and add to the cashews and spice blend. Discard the avocado skins. Turn the food processor on, and while it is running, add the lemon juice, olive oil, nutritional yeast and ¼ cup of the vegetable broth. Continue processing until the mixture is smooth and creamy. Add more vegetable broth, ¼ cup at a time, until it reaches the texture and consistency you want. Shut off the processor and set aside.
When the pasta is done, drain the noodles and then return the noodles to the pot. Scoop the pesto-cado sauce out of the food processor and add to the noodles, scraping the sides and bottom with a spatula to get as much sauce as you can. Gently stir the pasta and sauce to combine, and serve. Sprinkle with vegan parmesan cheese (if desired) and enjoy!