Vegan Creamy Power Pasta- dairy and gluten free!

Once again, we have put together a yummy recipe using spaghetti squash! Because it’s Fall, you can get a large one for just a couple bucks, and it will feed 4-6 people! It tastes just like pasta, AND it’s healthy for you!

This recipe is so yummy. We make it all the time on Wednesdays and Fridays (our vegan days), and it gets yummier every time. Because there is no actual “pasta” involved, it’s also Paleo! AND, because it’s entirely composed of veggies, fruits and nuts, it’s super healthy– around 200 calories/serving!

Vegan Creamy Power Pasta

Serves: 4-6

Cook Time: 45 minutes Prep Time: 10 minutes

Ingredients:

1 Spaghetti Squash (if you really want, rice pasta works too)

6 avocados

8-10 tomatoes (ours were homegrown here! SUPER yum!)

3 tbsp. olive oil

3 garlic cloves

1/4 cup seeds or nuts (we use sunflower seeds since they’re cheap, but if you have the $ splurge on some pine nuts!)

1. Just like with our pasta free Fettucine Alfredo recipe, slice the spaghetti squash lengthwise and get rid of all the seeds and stringy parts. Place the halves in the oven at 350 degrees and bake for 40 minutes.

2. At the same time, slice 8-10 tomatoes into small slices and place on a baking sheet. Drizzle in olive oil and pepper, and place in the oven along with the spaghetti squash, as close to the broiler as possible.

3. When the tomatoes and squash are 5-7 minutes away from being done, blend the avocados, olive oil, lemon juice, and garlic cloves in a food processor. For a thicker sauce, use less olive oil. We like ours nice and creamy– more liquid than guacamole.

4. Once the squash is done, scrape the halves with a fork. If cooked thoroughly, the squash should peel right out like noodles!