Summer Luncheon Pasta:
Today is DAY 15 of being vegan.
This morning I made a delicious vegan cold pasta dish, perfect for summertime and ladies who lunch. I started out just wanting garlic and oil with my noodles, but then thought that adding avocado and some seeds/nuts would make it that much better. I eye-balled the quantities- 2 cloves of garlic, tons of chili flakes, but basically I used teaspoon sizes for most of the spices and a half an avocado. You can play around with it. I’m wearing my new paisley apron in the above pic, but I would suggest wearing a white polka dot of sorts while eating this.
Pasta (I used gluten-free brown rice spaghetti, but that’s optional)
White Beans, canned.
EVOO (Extra Virgin Olive Oil)
Boil pasta, drain beans. Blend remaining ingredients for the sauce. Add pasta, beans and sauce in one bowl and mix. Very quick and easy! Olive oil retains its properties because it wasn’t heated and the avocado makes it super creamy~!!