Matt could eat hummus and veggies for every meal from now until the end of eternity.
In fact, last year we went on a road trip to the Grand Canyon and California and ate hummus for two weeks straight, three times a day. I kid you not.
Personally, I like a little more variety.
We’ve been especially busy the last few months (we’ve been hard at work creating something special to share with you, details coming in the next few weeks!) and when we’re busy we tend to focus on our go to quick and easy meals.
More accurately, we tend to focus on just one of our quick and easy meals then eat it over and over again.
In order to branch out, we like to experiment with different mediums and sauces. For instance, we’ll make pasta noodles out of zucchini with a tool called a spiralizer.
Combine the noodles with a bomb diggity sauce, and you’ve got a quick, easy and delicious dish that feels new and exciting.
So today we have a veggie pasta recipe to share featuring a light, creamy and delicious avocado basil sauce.
It’s the perfect summertime meal when you’re tired of salad and want something more comforting. This sauce would go great on any kind of noodle. We opted for zucchini and kelp noodles.
Both were wonderful, especially a combination of the two. Best of all, it’s easy enough that anyone can whip it up in no time flat. Give it a try and let us know what you think!
Note: the sauce is a little salty on its own, but the flavor balances out when mixed with the noodles. Additionally, I like to use my hands to mix in the sauce with the noodles. It allows the sauce to spread out more evenly than using a utensil. It’s also much more fun!
What do you do when it’s time to add a little bit more variety to your meals? Let us know in the comments. We read every single one.
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Regan is a sought after wellness educator, health coach, and live food chef specializing in Conscious Eating and Spiritual Nutrition.