½cup(118ml)milkof choice to thin the sauce or use pasta water
1tablespoon(1tbsp)olive oil
For the pasta:
16ounce(454g)package pasta of your choice
½pint(237ml)cherry tomatoeshalved
2cups(40g)baby arugulaor greens of your choice
Hemp seedsfor topping
Instructions
Cook the pasta according to the package instructions.
Reserve a cup of pasta water.
Add all the ingredients for the sauce to a blender and blend until smooth and creamy.
Pour the avocado sauce to the cooked pasta and mix until well combined.
Add some pasta water as needed to bring the pasta to the consistency you desire.
At this stage add the tomatoes, arugula and mix.
Finish it off with a sprinkle of hemp seeds, black pepper and a drizzle of olive oil.
Notes
Leftover avocado pasta will keep in an airtight container in the fridge for 3 to 4 days. When you’re ready to eat, reheat in a skillet over medium heat with a splash of milk or water, or warm it up in the microwave.