PASTA WITH VEGAN ARUGULA AVOCADO SAUCE

Pasta with Vegan Arugula Avocado Sauce image

Provided by Priya Krishna

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly cracked black pepper
1 pound dried fusilli, rotini or bow ties
1/4 cup plus 2 tablespoons olive oil, plus more for serving
5 ounces fresh arugula
1 medium ripe avocado, diced
2 large cloves garlic, peeled
1/2 lemon, juiced
1 teaspoon nutritional yeast
Crushed red pepper flakes, for garnish

Steps:

Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.