Creamy Green Pasta (Vegan + Gluten Free) Recipe
By Peanut Palate
🔪Prep Time: 20 mins
½ 454g box noodles cooked
2 ripe avocados peeled and chopped
1 cup fresh spinach washed, water squeezed out
2 medium garlic cloves peeled
1 tsp lemon juice
¼ cup fresh cilantro washed, water squeezed out
½ tsp pink salt
½ tsp black pepper
1Bring a large pot of salted water to a boil over medium heat on the stovetop. Cook the pasta noodles to al dente according to the package directions. Once it's ready, drain it and set it aside, reserving a little bit of the pasta water (about 2 tbsp) in the pasta.
2Blend all ingredients in a high speed blender until smooth.
3Pour the sauce over the cooked noodles, making sure they are evenly coated with sauce.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.