Vegan Creamy Avocado Sauce + BIG NEWS

For the sauce:

• 1 clove of garlic
• 2 tbsp lemon
• 1/4 cup fresh basil plus more for garnish
• 1 avocado small-medium size
• 2 tbsp nutritional yeast
• 2 tbsp raw pumpkin seeds
• 1/4 cup extra virgin olive oil
• pinch of sea salt and pepper to taste

For the broccoli:

• 1 small head of broccoli cut into florets

For the pasta:

• 2 cups organic spelt/kamut pasta or use lentil or gluten free

1. Turn the oven on to 400 degrees.
2. Place the chopped broccoli on a pan and sprinkle with sea salt and pepper and drizzle with avocado oil. Bake for 25-30 minutes, or until crispy and slightly charred.
3. Cook the pasta.
4. Make the sauce by adding all of the ingredients into a food processor or blender, except the extra virgin olive oil.
5. Once the sauce is blended, add the extra virgin olive oil slowly to incorporate.
6. It will still be thick, you can add water to thin it out, I like to add about 1/4 cup of the pasta water, so don’t throw it all out.
7. Once the sauce is thinned to your liking, drain the pasta and add it back into your pot.
8. Add the broccoli and the sauce and mix well to incorporate.
9. Top with fresh lemon zest, fresh basil, sprouts, sea salt and pepper (or chili flakes) and a drizzle of extra virgin olive oil if it needs it.
10. Serve, eat and enjoy!