Avocado Protein Pasta
- 8 ounces dry pasta - your choice
- ½ lb asparagus, chopped
- 1 cup cherry tomatoes
- Basil for garnish
- 1 tsp olive oil
- 1/2 pack silken tofu
- 1 whole Mission Avocado
- 1/4 cup plant milk - your choice
- 3 tbsp nutritional yeast
- 2 tsp each garlic + onion powder
- 1 tsp dried oregano
- 1 lemon, juiced
- Salt + pepper to taste
Heat water and boil pasta according to instructions on the package. Reserve 1 cup of pasta water, drain the pasta, and set aside.
In a blender or food processor, add all ingredients for the sauce and blend until smooth.
In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the asparagus and cook for 3-4 minutes, until soft. Add the cherry tomatoes and and cook for another 2 minutes, until the tomatoes are slightly soft. Remove the pan from the heat and stir in the drained pasta.
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.