16 ounces pasta
8 ounces vegan cream cheese
1/4 teaspoon cayenne pepper powder, or more to taste
2 tablespoons chopped basil
Black pepper and salt, to taste
1/4 cup vegan butter
1 small to medium onion (sweet onion if possible)
1 clove garlic, minced or crushed
1/2 cup dry white wine (I use Sauvignon Blanc)
1 small tomato, diced (optional)
Vegan cheese (I use Daiya Italian) (optional)
Pine nuts (optional)
1) Cook pasta according to package instructions.
2) Combine avocado, vegan cream cheese, cayenne pepper, basil, black pepper, and salt in a bowl. Blend with a hand mixer until smooth. Set aside.
3) Saute onion and garlic in vegan butter until translucent. Add white wine and increase heat to medium and cook until most of the wine has evaporated. Remove from heat and combine with avocado mixture.
4) Pour sauce onto pasta and garnish with shredded vegan cheese, pine nuts, fresh tomatoes and enjoy with a nice glass of white wine!
Source of recipe: This is a creamy avocado pasta recipe. It is rich with a bit of spice.