Recipe: Vegan avocado pasta

This is an amazing dairy-free, vegan, egg-free take on pesto pasta! While it does not identically replicate the taste of pesto, it is delicious in its own way and does replicate the creaminess of pesto. I love, love, love this recipe.

Ingredients

12 ounces spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed (I used frozen corn kernels and defrosted it with the boiling water from the pasta)

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn. Serve immediately.