Avocado Pasta

20251223 #breakfastdiary day 1592, 2°C/cloudy, 20 min/exercise (M) Avocado is the star here, and since I was also thinking a bit about vegan-friendliness, I tried to win the day with cashews and salt instead of parmesan cheese — but the salty umami of cheese really can't be beaten. So, mostly vegan, all told approx. 800kcal Avocado Pasta

2 cups gnocchi pasta, parmesan cheese, pepper, (avocado sauce) 1 avocado, 2 peeled garlic cloves, 1/2 broccoli, 3T olive oil, 3T cashews, 1t salt

1. Boil water in a pot, add salt, and cook the gnocchi (yes, a pasta by that name). 2. Finely blend 1 peeled avocado, 2 peeled garlic cloves, 1/2 broccoli, 3T olive oil, 3T cashews, and 1t salt. Add 1/2 cup pasta water and add more depending on the consistency. Balance it out with 1T lemon juice. 3. Heat a little olive oil in a pan, add the gnocchi from step 1, pour in the avocado sauce from step 2, and mix well over low heat. 4. Plate it with parmesan cheese, pepper, and basil~