# What You'll 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 (about 2-3 tbsp)
05 - 2 cloves garlic, peeled
06 - 3 tbsp extra virgin olive oil
07 - 1/3 cup fresh basil leaves
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of chili flakes, optional
→ Toppings
12 - 8.8 oz cherry tomatoes, halved
13 - 2 tbsp toasted pine nuts, optional
14 - Fresh basil leaves for garnish
# How to Make:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
02 - While 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. Adjust consistency with additional milk or reserved pasta water if needed.
03 - Transfer drained pasta to a large mixing bowl. Add avocado-lime sauce and toss until well coated. Add reserved pasta water gradually to achieve a silky texture.
04 - Gently fold in halved cherry tomatoes, being careful not to crush them.
05 - Divide pasta among serving bowls immediately. Garnish with toasted pine nuts and fresh basil leaves before serving.
