Creamy Vegan Pasta

Hey Friends!

I’ve been working a lot lately on little sleep and I’ve been quite stressed..and my skin is getting bad, i’m tired, etc. It’s time to clean up my diet more. I’ve been turning to a lot of quick snacks like candy or chocolate to pick me up in the afternoon when I’m feeling tired at work, which isn’t good because we all know those sugary foods spike your blood sugar up fast and later it comes crashing back down so you’ll crave even more, it’s just a bad vicious cycle. I decided to come home and make myself a healthy nutritious dinner tonight. It turned out really good so I really want to share my recipe with you guys!


I’m not vegan right now but as of today I don’t eat red meat (for many years now), and I just decided to stop eating dairy (I’m done with eating other animal’s mucous and fluids). I may move more towards veganism, as I’ve been watching a lot of videos and reading blogs on it lately. I’m very interested in it for the animals, not so much for diet or weight loss. I wouldn’t cut calories, if anything I would intake more and eat a lot more carbs and healthy fats. I’m not sure yet, these are just some thoughts I’m thinking now. I already would say I eat vegan/vegetarian a lot of the week.. so let’s see!


Anyways on with the recipe! This is a good one, it turned out so yummy and creamy..much better than I expected!


  • uncooked pasta (I used gluten free noodles)



This pasta is by Pappardelle and it’s only ingredients are rice flour and corn flour. I bought it at the Nissan International Supermarket in Azabujuban, Tokyo. You can use any kind of pasta you like though (whole wheat, rice, brown rice, regular, etc)

  • 1 glove of garlic (Garlic is low in calories and very rich in Vitamin C, Vitamin B6 and Manganese. Fights off a cold. Contains antioxidants)
  • 1 big handful of fresh basil leaves (anti-inflammatory, anti-bacterial)
  • 1/4 wedge of lemon (aids digestions, balances body PH levels)
  • 1 ripe medium avocado (healthy fats, good for eyes & heart)
  • sea salt (if you don’t have this or you want to use another kind of salt it’s ok, go for it!)
  • pepper (mine is fresh peppercorns)
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  • 1 tablespoon of extra virgin olive oil (antioxidant, good for heart)
  • 1 tablespoon of water
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Homemade Vegan Avocado Sauce

Boil some water with a bit of salt in it and cook your pasta in it as long as directed on package. (mine was 6 minutes)



While that’s cooking combine the avocado, basil leaves, garlic, squeeze the quarter lemon wedge (so just the juice), olive oil, and water into a blender.



Blend it until smooth

When your noodles are ready, strain them in your sink then place them back into the pot and add your homemade vegan avocado sauce. Mix it together then reheat it up a little in the pan so it’s warm again.

Serve on a plate with a little bit of fresh pepper and you can garnish it with fresh basil or lemon zest if you want to be extra fancy. It’s just me eating alone tonight so I didn’t have anyone to impress, I just left mine plain.



seriously so so good! Nutritious, healthy, creamy, flavourful, and no animals were harmed whatsoever. I really like this ❤️


#LookTay if you try this one out! Enjoy!


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