Avocado Cream Pasta

This is a creamy pasta that's flavorful, filling, and very rich without any heavy cream or dairy at all. Avocados are the secret here for making this green cream sauce, and shoutout to Madison who always thinks of me when she comes across tasty vegan recipes like this one :). I tweaked the recipe a bit as I usually do, so here is my version of avocado cream pasta, which I forgot to mention is also very quick and easy!

Ingredients:

- 2 small avocados or 1 large avocado
- 1 small handful of basil
- 1 large handful of fresh baby spinach
- 2 tablespoons of lemon juice
- ⅓-½ cup of olive oil
- 1 tablespoon garlic paste
- salt and pepper to taste

- 1 package of whole wheat pasta
- 3 large tomatoes, or a handful of baby tomatoes
- 1 package of small mushrooms, any variety


Directions:

Boil pasta in a pot of water until cooked.

Peel and remove pit of avocados and place into food processor with basil, spinach, lemon juice, olive oil, garlic and salt and pepper. Blend together well.

Chop up tomatoes and mushrooms.

When pasta is done, drain in a colander and mix together with avocado sauce, tomatoes and mushrooms. Enjoy!