# What You Need:
→ Pasta
01 - 12.3 oz dried spaghetti or linguine
02 - Salt for pasta water
→ Creamy Avocado Lime Sauce
03 - 2 ripe avocados, peeled and pitted
04 - 1 large lime, juiced (approximately 2-3 tablespoons)
05 - 2 cloves garlic, peeled
06 - 3 tablespoons extra virgin olive oil
07 - 1/3 cup fresh basil leaves
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of chili flakes, optional
→ Toppings
12 - 8.8 oz cherry tomatoes, halved
13 - 2 tablespoons toasted pine nuts, optional
14 - Fresh basil leaves for garnish
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta in a colander.
02 - While the pasta cooks, combine avocados, lime juice, garlic, olive oil, basil, plant-based milk, salt, pepper, and chili flakes in a food processor or blender. Blend until completely smooth and creamy. If the sauce is too thick, add more milk or reserved pasta water to reach desired consistency.
03 - In a large mixing bowl, toss the drained pasta with the avocado-lime sauce until evenly coated. Add splashes of reserved pasta water as needed to achieve a silky, flowing texture.
04 - Gently fold in the halved cherry tomatoes, being careful not to break them down.
05 - Transfer to serving plates immediately. Garnish with toasted pine nuts and fresh basil leaves. Serve while hot.
