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Spaghetti with Creamed Avocado Sauce

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So, we’ve had a cold snap. The chill probably won’t be here permanently for a bit, but, boy, it’s amazing how 60 degrees on the thermometer makes us all raid the hot chocolate stash after a blistering summer.

This pasta dish hits all the right notes in cool (or cold) weather, plus it’s creamy, healthy and gets you a good helping of veggie. too.

Now, tonight isn’t supposed to be the coolest night of the week, but you’re pretty good at playing pretend, aren’t you? If not, check this blog for some of our other Meatless Monday suggestions and save this one for a really cool night.

Spaghetti with Creamed Avocado Sauce

3 ripe avocados

3 1/2 cups of fresh spinach — 2 cups whole, 1 1/2 cup chopped, separated

1 cucumber, peeled and sliced

1 large vine-riped tomato, sliced

3 cloves fresh garlic

1/2 teaspoon of turmeric

1/4 teaspoon of paprika

1 teaspoon of salt

1 1/2 teaspoon of lemon juice

1/2 cup margarine

1/4 cup of plain soy milk

1 teaspoon of apple cider vinegar

1 pound of 100-percent durum wheat spaghetti noodles, cooked and strained

2 tablespoons of dried basil

1/2 teaspoon of salt

6 tablespoons of pistachios, chopped

6 tablespoons of nutritional yeast

Salt and pepper, to taste

In a food processor, combine the avocados, 2 cups spinach, cucumber, tomato and garlic; mix until creamy.

Add the turmeric, paprika, salt and lemon juice; mix until creamy and set aside.

In a saucepan over medium-low heat, melt the butter into the soy milk and cider vinegar.

Once melted, add cooked spaghetti noodles, basil and salt; mix for 2-3 minutes, or until the noodles are coated with the sauce.

Divide noodles evenly between six plates.

Layer, in this order: fresh chopped spinach, avocado sauce, pistachios, nutritional yeast and salt and pepper.

— Recipe from Ashlae Warner for www.madejustright.com.

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