Add all sauce ingredients to a blender and blend to a smooth paste.
Cook pasta as per the package instructions. Avoid using oil to cook your pasta, use extra water instead to prevent your pasta from sticking to the pan. Once cooked immediately give the pasta a cold water dip to stop it from over cooking.
Chop vegetables into bite size pieces. Pre-heat a pan and saute all the vegetables. You don’t have to add oil as the mushrooms will leave out enough water for the rest of the vegetables to cook. Add a pinch of pepper and salt. Cover with a lid and cook for a minute. Once cooked set the vegetables aside.
In the same pan, add in avocado sauce. Add more plant milk if the sauce is too thick.
Stir the sauce for a minute and then add in the cooked pasta. Mix till the pasta and sauce are well combined.
Serve this in a bowl along with the sautéed vegetables.
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Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.