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Quick Fix Vegan
by Robin Robertson
Luxuriously creamy and delicious, this sauce is also simple to make. If you don't have a high-speed blender, you might want to soak the cashews in water for several hours or overnight to soften them for a smoother sauce. I like to make this with springy rotini, but any small pasta shape is fine.
serves 4



    • 12 ounces rotini or other bite-size pasta
    • 1/2 cup cashews
    • 3 cloves garlic
    • 1/2 teaspoon salt
    • 1/2 cup fresh basil leaves
    • 1/4 cup fresh parsley leaves
    • 1 tablespoon snipped fresh chives
    • 1 teaspoon fresh thyme leaves
    • 1/4 teaspoon freshly ground black pepper
    • 2 ripe avocados
    • 2 tablespoons freshly squeezed lemon juice
    • 3/4 to 1 cup vegetable broth
    • 2 tablespoons olive oil


Cook the rotini in a large pot of boiling salted water until just tender, about 10 minutes.

While the pasta is cooking, combine the cashews, garlic, and salt in a blender or food processor and process until finely ground. Add the basil, parsley, chives, thyme, and pepper and pulse to chop well.

Halve and pit the avocados, spoon out the flesh, and chop.  Add the avocados, lemon juice, broth, and olive oil and process until smooth and creamy. Add a little more broth if the sauce is too thick. Taste and adjust the seasonings.

Drain the cooked pasta and return to the pot. Add the sauce and toss to combine.  Serve immediately.

NOTE: Try to eat the sauce immediately as it will begin to turn brown if made in advance—a good excuse not to have any leftovers!


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