# Components:
→ Pasta
01 - 12.3 oz dried spaghetti or linguine
02 - Salt for pasta water
→ Creamy Avocado Lime Sauce
03 - 2 ripe avocados, peeled and pitted
04 - 1 large lime, juiced (approximately 2-3 tablespoons)
05 - 2 cloves garlic, peeled
06 - 3 tablespoons extra virgin olive oil
07 - 1/3 cup fresh basil leaves
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of chili flakes, optional
→ Toppings
12 - 8.8 oz cherry tomatoes, halved
13 - 2 tablespoons toasted pine nuts, optional
14 - Fresh basil leaves for garnish
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While pasta cooks, combine avocados, lime juice, garlic, olive oil, basil, plant-based milk, salt, pepper, and chili flakes in a food processor or blender. Blend until completely smooth and creamy. Add reserved pasta water as needed to reach desired consistency.
03 - Transfer drained pasta to a large mixing bowl and toss with avocado-lime sauce until evenly coated. Add splash of reserved pasta water if needed to achieve silky texture.
04 - Gently fold halved cherry tomatoes into the dressed pasta.
05 - Divide pasta among serving plates and garnish immediately with toasted pine nuts and fresh basil leaves.
