Recipe: Vegan Avocado/Basil Fresco Spaghetti

This is a great summer recipe I just made up. Very tasty.

Vegan Avocado/Basil Fresco Spaghetti

Ingredients:

6 ounces Thin Whole Wheat Spaghetti

Sauce:
1 Ripe Avocado
1 Cup Fresh Basil Chopped
1/4 Teaspoon White Pepper
1/4 Teaspoon Onion Powder
1 Clove Crushed Garlic
1/4 Box Silken Tofu
1/4 Cup Almond Milk

Garnish:
1 Tomato Chopped
1/8 Cup Pine Nuts
A few Basil leaves thinly sliced

Boil Spaghetti.  While Spaghetti is cooking, combine in blender: Heat the silken tofu in the microwave until steaming. Reserve the tomato, pint nuts and few basil leaves for the garnish.  Blend all remaining ingredients with the steaming tofu until smooth. Taste and season as necessary.  Drain Spaghetti and mix in bowl with sauce.   Take thongs and plate and sprinkle the tomato, pine nuts and basil leaves on top.