Prep Time: 5 minutes.
Cook Time: 15 minutes
Like I’ve said before in this blog, my husband’s an Irish descendant. He loves everything Irish; potatoes, soda bread and of course- Notre Dame football. I’ve been thinking of green food to have on that day and can’t come up with much. He’s not into green smoothies, nor am I. And I wouldn’t like to add chemicals from food dyes.
I did find some vegan cookie and cupcake; even pancake recipes, but they all have artificial coloring, which I want to avoid. So looking around here at home, I came up with this delicious recipe, that I know he’ll enjoy.
I just recently made him pesto this week, his favorite pasta sauce. So I had some fresh basil leftover. I also had avocados, garlic, and coconut milk. So my idea was to make sort of a pesto alfredo with what I had at hand.
It really took me less than 5 minutes to make this sauce. And it tastes great. Now I’ll just have to cook the pasta and serve his St. Paddy’s pasta. You can make this dish in less than 15 minutes; the longest part of this recipe is cooking the pasta.
You can serve with Irish Soda Bread with homemade Garlic-Parsley Vegan Butter (and beer).
- 2 avocados, pitted and diced
- 2 garlic cloves, minced
- 1 tbsp. Lemon Juice
- ¼ cup unsweetened organic coconut milk
- ¼ cup fresh Basil
- Salt, to taste
- Red pepper flakes, optional
- 1 pound linguine
1. In a large pot of boiling salted water, cook pasta according to directions.
2. While pasta is cooking, combine the avocados, fresh basil, garlic, and lemon juice in a food processor.
3. Heat olive oil in large skillet over medium heat.
4. Transfer sauce and cook for 5 minutes.
5. Add the cocount milk and stir.
6. Blend well and turn off heat.
7. Slowly add hot drained pasta and toss with avocado sauce.
8. Sprinkle with red pepper flakes and serve.
Beannachtaí na Féile Pádraig pronounced: law le pawrick hona dit (Happy Saint Patrick's Day! in Gaelic)