Dr. Padma Garvey

The plant-based Doctor Mom 

Avocado and lemon pasta

Serves 4-6

Cook time 20 minutes

Prep time  15 minutes


One box of whole grain pasta

one avocado

1/4  cup of unsalted raw cashews

two cups of unsweetened soy milk or almond milk

juice of one large lemon

one tablespoon of Dijon mustard

one tablespoon of vegemite or miso paste

two cups of baby bella mushrooms chopped

one box of baby spinach

three cloves of garlic

one teaspoon of turmeric

one teaspoon of cayenne pepper

salt and black pepper to taste

one teaspoon of olive oil

Soak the cashews in the  milk for ten minutes.  Meanwhile cook your pasta.  While pasta is cooking, in a separate pot, heat oil.  Sauté the mushrooms until tender.  Add the spinach at the end and take off  heat.  In a blender, add the cashews and milk, garlic, mustard, vegemite or miso, lemon juice, avocado, turmeric and cayenne pepper.  Puree very well. 

Mix the puree and mushroom spinach with pasta.  Salt and pepper to taste.