INGREDIENTS
Water for boiling
1 tbsp salt (for seasoning the water)
12 oz. dry gluten-free pasta
1/4 cup tightly packed fresh parsley, loosely chopped before measuring
1/4 cup loosely packed fresh basil leaves, loosely chopped before measuring
3 Tbsp loosely packed fresh chives, loosely chopped before measuring
3 Tbsp lemon juice
1/2 cup ripe mashed avocado
1/3 cup water (plus more as needed)
3 large cloves garlic
1 tsp coconut aminos
1/2 tsp sea salt
1 pinch black pepper
1 tbsp olive oil
1/4 cup sun-dried tomatoes, diced
1/4 cup parmesan cheese
INSTRUCTIONS
1. In a large pot, bring 2 quarts of water to a boil, and add 1 tbsp salt to season pasta water.
2. While water is coming to a boil, make the sauce. To a small blender or food processor, add parsley, basil, chives, lemon juice, avocado, water, garlic, coconut aminos, salt, pepper, and olive oil. Blend until smooth, scraping down sides as needed. Sauce may seem a little thick but will loosen when it’s added to the pasta.
3. Once water is boiling, cook gluten-free pasta according to package directions. Then drain pasta and immediately transfer to a medium serving bowl. Pour sauce over pasta and mix thoroughly. Taste and adjust, adding more salt if needed, lemon for more zing, or chopped basil for more herbiness.
4. Serve immediately. Option to garnish with veggies of choice (such as chopped sun-dried tomatoes — rehydrated if fully dry), parmesan cheese, and fresh lemon juice. Best served fresh at room temperature. Store leftovers in the refrigerator for up to 2 days. Not freezer friendly.
credit: minimalistbaker.com