This recipe was created to be a pasta salad however have found that as a warm pasta it taste much nicer but can still be used as a pasta salad if your prefer it cold.
I used a combination of buckwheat and rice pasta but you can just use one kind.
Gluten and Dairy free
cherry tomatos or sun dried tomatoes
1/4 cup of basil
1/4 cup of organic olive oil
1/4 cup of organic cashew nuts
one organic lime juiced
2 tsp of coconut balsamic vinegar ( can use normal balsamic if you wish or more for taste)
salt and pepper.
1 packet of buckwheat or Rice pasta
1. Cook the pasta as instructed on the packet
2. In a blender mix scoop out the avocado, put the olive oil, cashew nuts (soak for 30 mins in water to soften), basil leaves, lime, balsamic vinegar and salt and pepper. Blend until well combined.
3. Mix the sauce with the pasta and add tomatoes.
If your not dairy free you can add some bocconcini like I have in the picture above.