VEGAN FUSILLI WITH AVOCADO BASIL AND BABY SPINACH CREAM
Vegan recipe | Pure diet
Portion: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients:
240 g of wholemeal fusilli
1 ripe avocado
50 g of fresh baby spinach
30 g of fresh basil
1/4 (around 10g) lemon
10g-15g Nutritional yeast
5g GreenVie Grated•ParVeggio
Extra virgin olive oil
Paprika powder
Salt and pepper
Flaked almonds to taste
TOOL
Mixer
Vegan recipe | Pure diet
Instructions：
1. For the cream:
Cut the avocado into chunks. Wash and dry the basil and baby spinach. In the food processor, put the avocado, basil leaves, baby spinach, lemon juice, a sprinkling of paprika, a pinch of pepper, a good pinch of salt, a drizzle of oil, and a bit of water. Operate the food processor and blend until a smooth cream is obtained.
Vegan recipe | Pure diet
2. Cook the pasta
Boil plenty of salted water in a large saucepan and boil the fusilli al dente. When ready, set aside a cup of the cooking water, drain and toss with the avocado cream. If it is necessary, add the cooking water to pasta. Serve and complete each dish with almond flakes.Once seasoned, you can keep this pasta in the refrigerator in a food container for 1-2 days. You can then decide whether to heat it slightly by tossing it in a pan or microwave or to consume it at room temperature.
