Ingredients

The following ingredients have 6 Servings
  • 12 ounces rotini pasta (or other short cut pasta)
  • 1 ripe avocado (peeled, stone and chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 cup frozen corn (thawed)
  • Fresh basil (for serving)
  • 2 ripe avocados (peeled and cored)
  • 1 cup baby spinach
  • 1/2 cup almond milk
  • Juice of 1 lemon
  • 1 garlic clove
  • Salt and pepper (to taste)
  • 1 tablespoon extra-virgin olive oil

Instruction

  • In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.
  • To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
  • In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.