Artichoke No-Cook Blender Pasta Sauce
Prep time:
5 mins
Total time:
5 mins
Yield: 4 servings
Description
Toss this utterly simple pasta sauce with your favorite bite-size pasta.Make sure your pasta water is well-salted, about 1 tablespoon regular salt per generous 2 quarts of water. Save some of the pasta cooking liquid in case you need to thin the sauce when tossing it with the pasta.We like this artichoke sauce-tossed pasta with frozen spinach or green peas.Simply add a 16-ounce bag of spinach or a scant 2 cups of frozen peas to the pasta during the last few minutes of cooking.For Parmesan cheese lovers, substitute 1/2 cup grated Parmesan cheese for the nutritional yeast.
Ingredients
- 8 ounces artichoke hearts, whole or quartered (a 14-oz can is about 8 ounces drained)
- 1 ripe avocado, halved, pitted, and peeled
- 1/2 cup plant-based creamer, such as oat
- 1/2 cup packed mixed Soft Fresh Herbs: dill, parsley, mint, basil, chives, cilantro, oregano
- 1/4 cup each: lemon juice, olive oil, and nutritional yeast
- 3 medium garlic cloves
- salt and ground black pepper
Instructions
- Place all ingredients, including a generous sprinkling of salt and pepper, in a blender or food processor; process until pureed. Taste and adjust seasonings. Sauce can be covered and refrigerated for several days; return to room temperature—or gently reheat—before using.