Vegan Challenge

Avocado Pasta


1 package of brown rice or whole grain spaghetti

2 ripe avocados, halved, seeded and peeled

1/2 cup fresh basil leaves

2 cloves garlic

2 tablespoons freshly squeezed lemon juice

Sea salt and freshly ground black pepper, to taste

1/3 cup olive oil

1 cup cherry tomatoes, halved

1/2 cup canned corn kernels, drained and rinsed 

*Feel free to add other sources of protein like chickpeas, pumpkin seeds, edamame, green peas, or asparagus.




  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well & rinse.

  • To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

  • In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

  • Serve immediately.


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