Hey all, sorry I've been a little quiet of late. Life has been a little busy and I haven't had the time to write as often as I'd like.

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But as the winter months draw closer and the days get shorter, I'm sure I'll be spending more time in my warm kitchen whipping up comforting meals to share

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This week I tried out something I'd never thought of before- using avocado to make a creamy pasta sauce!

I must admit I (and my test subject) were a little skeptical about it but I still wanted to give it a go!

Well, thank goodness I did as it was so creamy, delicious and most importantly EASY- I'm excited to share it with you!

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Here's what you'll need (serves 4):

• 2 ripe avocados, skinned and pitted
• The juice of half a lemon
• 350g spaghetti
• 1 cup fresh basil
• 2 cloves of garlic, crushed
• 1/3 cup of olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup corn
• Salt and pepper

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Method:

• Add the spaghetti to a large pot of boiling, salted water, cook for 8 minutes.

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• Meanwhile, combine add the avocados, basil, garlic and lemon juice to your food processor.

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• Blend well.

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• Scrape down the sides of the food processor, add salt and pepper to taste.

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• Then blend again, adding the olive oil until the sauce has a creamy consistency.

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Drain the spaghetti, and in a large bowl add the spaghetti, sauce, tomatoes and corn and mix well.

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• Serve with a garnish of fresh basil.

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It really couldn't be easier!

I was super impressed with how creamy this sauce was! And with no cheese, butter or cream substitutes it felt like the healthiest pasta ever!

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I definitely will come back to this recipe again, taking a mere 10 minutes to make, it is the perfect fuss-free dinner. I'd love to experiment with adding some roasted vegetables and onions to it next time

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I really hope you likes this post, if you did please upvote, comment, resteem and follow me on @lolzwithlisa for more easy to make vegan treats.

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