AVOCADO ALFREDO PASTA

This recipe is super delish and super easy to prepare. Believe it or not, I ate half of this for supper and the rest for lunch the following day. I love pasta!!

You can find the recipe at “Chocolate Covered Katie” recipe blog: Avocado Alfredo Pasta

Here is the recipe I use for vegan "Parmesan": VEGAN PARMESAN “CHEESE”

If you are going to eat high fat ingredients, get the fat from whole foods, not oils. Nuts, seeds, avocados, olives, coconut and soybeans are high fat plant-foods.

Dr. McDougall's basic program lists avocados as a "yellow light" food meaning to "be careful." Dr. McDougall's Maximum Weight Loss program excludes avocados. Dr. Fuhrman's Nutritarian program allows avocados at a maximum of 2 oz/day. Dr. Esselstyn's program does not allow avocados.

Read what interventional cardiologist Dr. Heather Shenkman, the "Vegan Heart Doctor" has to say about avocados: Nuts and Avocados

Read what holistic cardiologist Dr. Joel Kahn, "America's Healthy Heart Doc" has to say about avocados:

This New Science Makes It Totally OK To Put Avocado On Everything

(despite Dr. Kahn’s title, it is not ok to put avocado on everything)

What I did:

-Made my own plant milk by blending 1 cup water and 1/4 cup cashews in a high speed blender. Left the milk in the blender then added the avocado, garlic powder, and salt.

-Did not use oil or butter spread and the sauce still clung beautifully to the pasta and broccoli.

-Used organic whole wheat spaghetti. Towards the middle of cooking the pasta, added 1 pound of frozen broccoli florets to the spaghetti water and cooked as per package instructions. I timed it so they would both be done cooking at the same time. After draining, returned them to the hot pot.

-Did not heat the sauce in a separate pan rather poured it from the blender over the hot spaghetti/broccoli.

-Topped each serving with homemade vegan "Parmesan" which I keep in my freezer, some crushed red pepper flakes and a tad more salt.