This was a winning dish from a participant in the Earth Balance Spring to Life Recipe Contest. I made it tonight..FINALLY! It was on my list for last week but didn't get to it. Super creamy, super healthy and super deliciousness!! Check out the winner's blog HERE:
Whole Grain Pasta with Creamy Avocado White Wine Sauce
16 ounce(s) of Whole Grain Pasta (can substitute gluten-free, too)
8 ounce(s) ofVegan Cream Cheese (if you aren't Vegan then reg. cream cheese will work)
1/4 tsp. ofCayenne Pepper (or more to taste)
2 tbsp. ofFresh Basil, finely chopped
1/2 tsp. ofPepper
1/2 tsp. ofSalt
1/4 cup(s) ofEarth Balance® Vegan Buttery Sticks
1 Medium Sweet Onion
1 Garlic Clove, minced
1/2 cup(s) ofDry White Wine
1 Small Tomato (roma) diced
1 cup(s) ofVegan Cheese (italian) (Or Parm. cheese would be nice too if you aren't vegan)
1/4 cup(s) ofPine Nuts
1. Cook pasta according to package instructions.
2. Combine avocado, vegan cream cheese, cayenne pepper, basil, black pepper, and salt in a bowl. Blend with a hand mixer until smooth. Set aside.
3. Saute onion and garlic in vegan butter until translucent. Add white wine and increase heat to medium and cook until most of the wine has evaporated. Remove from heat and combine with avocado mixture.
4. Pour sauce onto pasta and garnish with shredded vegan cheese, pine nuts, fresh tomatoes and enjoy with a nice glass of white wine!