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Avocado Cream Pasta with Arugula and Roasted Cherry Tomatoes
Ingredients
  • subheading: ROASTED TOMATOES:
  • ½ cupcherry tomatoes
  •  
  • Salt, to taste
  •  
  • Freshly ground black pepper, to taste
  • Extra virgin olive oil
  •  
  • ¼ teaspooncrushed red pepper flakes
  • subheading: PASTA:
  • 1 boxgluten-free pasta of choice
  •  
  • 1½ ripe avocados
  •  
  • 1 lemon, juiced
  •  
  • ½ cupfresh basil leaves
  •  
  • 3 clovesgarlic
  •  
  • 1 tablespoonsextra virgin olive oil
  • ¼ cupwater
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  • 1 teaspoonsalt, plus more to taste
  •  
  • ½ teaspooncrushed red pepper flakes, plus more to taste
  •  
  • ½ teaspoonfreshly ground black pepper, plus more to taste
  •  
  • ½ cuparugula
  •  
  • ½ teaspoonflaky sea salt, to garnish
  • The avocado cream sauce is both light and refreshing - qualities rarely found in creamy sauces. This sauce also maintains an amazing brightness with the addition of fresh basil and lemon and is extremely versatile.
  •  
  • TECHNIQUE TIP: Feel free to use this versatile cream sauce as a dip for crackers, as a spread for sandwiches or as the base sauce for a flatbread!
  •  
  • SWAP OPTION: You can also use brown rice pasta or lentil pasta for other gluten-free pasta options.
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