Creamy Avocado Basil Pasta with Tomatoes and Corn
Showcase summer's best flavors with this easy creamy avocado basil pasta with tomatoes and corn.
Equipment
- large pot
- colander
- food processor or blender
Ingredients
- 1 pound whole-grain or chickpea long pasta (e.g., linguine, spaghetti, fettuccine)
- 1 ripe Haas avocado (or 2 small Haas avocados) pitted and roughly diced
- ⅓ cup fresh basil leaves with additional basil leaves reserved for garnish
- 4 tablespoons water
- 2 tablespoons lemon juice (juice of about ½ medium lemon), more to taste
- 2 tablespoons nutritional yeast
- 12 ounces grape tomatoes halved
- 1 cup fresh or frozen corn kernels (if using frozen kernels, make sure they are thawed completely)
- 2 medium garlic cloves minced
- freshly cracked black pepper (optional, to taste)
Instructions
- Make the pasta: Cook the pasta in a large pot according to package directions. When the pasta is al dente, drain it and return it to the pot. Cover the pot to keep the cooked pasta warm until you are ready to add the other ingredients.
- Prepare the avocado sauce: While the pasta is cooking, combine the avocado, basil leaves, water, lemon juice, and nutritional yeast in a blender or food processor. Process until smooth and creamy. Taste and add additional lemon juice and/or black pepper to adjust to your preferences.
- Finish and serve: Pour the sauce into the pot with the pasta and stir until the pasta is coated. Gently stir in the garlic, half of the tomatoes, and half of the corn until combined. Serve immediately, topping each serving with additional tomatoes, corn, and basil leaves.
Notes
- Refrigerate any leftovers. Leftovers are best used within 2 days.