Here's a SUPER easy-to-do sauce for any kind of pasta. It can even be eaten as is, with carrots or sliced cucumbers, for example. My boyfriend, Djan (Audrey's) wanted to try a new kind of pasta, so I bought him some buckwheat Soba noodles. He felt like your average white pasta was becoming harder to digest and was a 'heavy' meal. So, this is how I came up with the idea of using a pasta made of buckwheat, which contains no gluten (a protein found in wheat, which is hard to digest). The sauce was a no-brainer, as it consists of no cooking!! Yay! I could eat it raw with my own salad or veggies! When I told Djan there was no cooking involved, he was like: 'What? It won't be warm? How is it gonna taste?'. I told him to trust me and taste it. He said it was a winner. ;)
Here are the ingredients for the sauce; all you have to do is put all the ingredients in a food processor. Literally takes 2 minutes. Who ever said being vegan was hard and not tasty, hasn't tried this!
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced with some lemon zest to garnish
- 1-2 cloves of garlic
- 1/4 tsp. salt (himalayan or celtic sea salt)
- Freshly ground black pepper, to taste
- 6 big leaves of fresh Basil.
- 2 tbsp extra virgin olive oil
- Your choice of pasta ( I used Soba's Buckwheat pasta)
Once you take the pasta out of the water, just strain and add a bit of olive oil so they won't stick together. Add the sauce to your pasta, which is still warm from cooking. Leftovers are good eaten cold; as a pasta salad! Enjoy, and let us know how yours turned out! 
Much Love to all!
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