Sauce
1 ripe Mission Avocado
½ pack silken tofu
¼ cup plant milk of choice
3 tbsp nutritional yeast
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
1 lemon, juiced
Salt and pepper, to taste
Pasta
8 oz dry pasta of choice
½ lb asparagus, chopped
1 cup cherry tomatoes
1 tsp olive oil
Basil, for garnish
Prep Time: 5 min
Cook Time: 10 min
Servings: 4–6
1 Heat water and boil pasta according to instructions on the package. Reserving 1 cup of pasta water, drain and set pasta aside.
2 In a blender or food processor, add all ingredients for the sauce and blend until smooth.
3 In a large saucepan or Dutch oven, heat olive oil over medium-low heat. Add asparagus and cook 3–4 minutes, until soft. Add cherry tomatoes and cook another 2 minutes, until the tomatoes are slightly soft. Remove the pan from the heat and stir in the drained pasta.
4 Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add chopped basil and additional salt and/or pepper as desired. Serve immediately.
To learn more about Mission Produce,
visit www.missionproduce.com
