I wanted a bright, creamy pasta sauce without loads of fat or the heat and work of making a roux. Fortunately, I had a ripe avocado and some raw cashews on hand. With a blender and just six ingredients, including salt and water, I whipped up an updated Alfredo in less than 10 minutes. The lemon keeps the avocado from oxidizing, so this sauce stays green for at a day or more.
Avocado-Lemon Sauce costs just $1.19 a serving, using organic ingredients.
Try cooking some green beans or broccoli with whole wheat rotini, draining, then tossing them with the sauce. Add some chopped raw tomatoes or bell peppers. Sprinkle with fresh basil ribbons if you’ve got the energy and the herbs.