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Ingredients
  • 16 ounces linguine (can use whole wheat or gluten-free)
  • 2 ripe avocados, pitted
  • ½ cup unsweetened plain almond milk
  • Zest of ½ of a large lemon
  • Juice of ½ of a large lemon
  • ½ cup basil leaves, loosely packed
  • 1 teaspoon sea salt
  • Freshly cracked black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • Toppings: hemp seeds, cherry tomatoes, fresh basil and this cashew parmesan crumble
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