Avocado Alfredo Pasta Sauce for One

This unctuous sauce can make anything seem like a fancy meal, and yet it whips up in mere minutes. If you can cook noodles (or make them out of vegetables with a spiral cutter), and run the blender, you can manage this recipe, so it’s a good one for when you’re tired.

1 serving pasta (I like linguini, but you could certainly use zucchini noodles)

½ large avocado, flesh only

1 clove garlic, peeled

¼ teaspoon lemon zest

Juice from a thick slice of lemon

1 TBLSP olive oil

1 teaspoon nutritional yeast

Salt, to taste

Pepper to taste

Interesting bits:

Nuts

Cucumbers

Faux cheese

Tofu

Diced red onion

Reconstituted wakame (sea weed)

Faux sour cream

1. Put the water on to boil for the pasta. Or, if you’re using zucchini (or other veggie) noodles, make them first.
2. Put the avocado, garlic, zest, lemon juice, olive oil, nutritional yeast, salt, and pepper in a blender or food processor, and whirl until it’s smooth
3. Cook the pasta and drain it. If you want a cold salad, run the noodles under cold water.
4. Place the drained pasta in a serving dish and blop the avocado sauce on it. Stir to combine.
5. Top with interesting bits. I like reconstituted wakame (sea weed), diced green onions, and nuts.

Variations:

• Try it as a salad dressing.
• Smear it on a sandwich.
• Put it inside a vegan omelet.
• Add a little grated horseradish or wasabi and dip vegan sushi into it.