Ingredients
Directions
Cook pasta according to directions, drain and set aside.
Make the avocado sauce: Add the avocado, ½ cup plant-based milk, lemon juice, garlic powder and salt, if using, to a blender or food processor. Blend until smooth.
Taste for additional flavors and add more plant-based milk if needed for a thinner consistency. You’ll want it similar to a smoothie consistency, not a pudding. I ended up using ¾ cup milk. Set aside.
Cook the asparagus and tomatoes: Heat a large stovetop pot (not a pan) over medium-high. Add the tomatoes and asparagus, stirring frequently and adding 1–2 tablespoons of water as needed. Cook for 1–2 minutes or until the tomatoes are tender. Stir in the garlic and cook for another minute.
Stir in the oregano and salt, if using.
Transfer the pasta and avocado sauce to the pot with tomatoes and asparagus.
Cook on medium for 1–2 minutes until warmed through.
Stir in the arugula, basil and green onion.
Remove from the heat and divide between two bowls. Top with crushed red pepper and nutritional yeast, if desired. Serve with lemon wedges.
Chef's Notes
Substitutions
Use garden tomatoes or other tomatoes of choice in place of cherry or grape tomatoes.
In place of arugula, use another leafy green like kale or spinach.
Prep Ahead
Prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 2 days.
Cut the tomatoes, asparagus, and garlic ahead of time and store in an airtight container in the refrigerator for up to 2 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Cook pasta according to directions, drain and set aside.
Make the avocado sauce: Add the avocado, ½ cup plant-based milk, lemon juice, garlic powder and salt, if using, to a blender or food processor. Blend until smooth.
Taste for additional flavors and add more plant-based milk if needed for a thinner consistency. You’ll want it similar to a smoothie consistency, not a pudding. I ended up using ¾ cup milk. Set aside.
Cook the asparagus and tomatoes: Heat a large stovetop pot (not a pan) over medium-high. Add the tomatoes and asparagus, stirring frequently and adding 1–2 tablespoons of water as needed. Cook for 1–2 minutes or until the tomatoes are tender. Stir in the garlic and cook for another minute.
Stir in the oregano and salt, if using.
Transfer the pasta and avocado sauce to the pot with tomatoes and asparagus.
Cook on medium for 1–2 minutes until warmed through.
Stir in the arugula, basil and green onion.
Remove from the heat and divide between two bowls. Top with crushed red pepper and nutritional yeast, if desired. Serve with lemon wedges.
