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Creamy Avocado Linguine


Serves 2


  • 1 ripe avocado
  • ½ cup basil leaves, divided  
  • ¼ cup baby spinach
  • 1 1/2 tablespoons lemon juice
  • 1 clove minced garlic
  • ¼ cup vegan yogurt
  • 2 tablespoons nutritional yeast
  • ½ tsp sea salt
  • Freshly cracked black pepper
  • Red chili flakes
  • 1 tablespoon water, as needed
  • 6 ounces linguine
  • ¼ cup Italian parsley, minced
  • 1 cup peas (I used frozen, defrosted peas)
  • ½ cup canned organic corn, drained and rinsed
  • 1 cup cherry tomatoes, sliced
  • 2 tablespoons hemp seeds  
  • 2 tablespoons Italian parsley, minced


  1. Heat a large saucepan with water to cook linguine and cook according to package instructions. Drain linguine.
  2. Meanwhile, place the following ingredients in a food processor: avocado, ¼ cup basil leaves, spinach, lemon juice, garlic, vegan yogurt, nutritional yeast, salt and pepper, and red chili flakes.
  3. Blend until thoroughly combined and you have a creamy, thick sauce. If the sauce is too thick for your liking, drizzle in 1 tablespoon water into the food processor with the motor running, adding additional water by the tablespoon as needed.
  4. Pour avocado sauce over the cooked and drained linguine and toss to combine.
  5. Add in peas, corn, cherry tomatoes, hemp seeds, parsley, and remaining ¼ cup basil leaves. Toss together and adjust for seasonings.


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