Penne Primavera with Avocado

Ingredients:

400 grams penne pasta

1 1/2 cups small broccoli florets

1 carrot, thinly sliced

1 small zucchini

1/2 cup raw cashews, soaked overnight and drained

2 garlic cloves, crushed

1 cup hot vegetable broth or just water

1 to 2 ripe avocados, halved and pitted

2 scallions, chopped

2 tablespoons lemon juice

1/2 teaspoon salt

Ground black pepper

Almond milk, if you like of course

1 cup grape tomatoes, halved lengthwise

1/3 cup chopped fresh basil leaves or parsley

Whole fresh basil leaves, for garnish

How to cook:

Cook the penne in a large pot of salted boiling water, about 10 minutes. In 5th minute, add the broccoli and carrots. In 8th minute, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot.

While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. 

Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves. Kali oreksi!