Put all ingredients into a blender or food processor, and process until smooth. Add crushed red pepper and black pepper to taste.
Toss several handfuls of torn kale leaves with spaghetti squash and avocado sauce.
Basic Whole-Wheat Pasta Recipe
While it takes some time and can make a mess, fresh pasta is a clean-eating carb that tastes luxurious but uses only a few everyday ingredients. Once you get the technique down, you can whip up fresh pasta even during busy weeknights as long as you plan ahead.
2 cups whole-wheat flour
1/2 teaspoon sea salt
1/2 teaspoon extra virgin olive oil
Mound flour on a very clean work surface. Make a well in the middle of the flour, keeping the sides steep. Break the eggs into the well, and top with salt and olive oil. Gently mix the eggs, olive oil and salt with a fork. Begin incorporating the flour slowly by pulling it in from the sides of the well. As you mix in more flour, the dough will start to come together. Keep gradually adding more flour until the dough comes together. If the dough becomes too dry, add a small amount of water. If the dough becomes too sticky, add a little more flour.
Once the dough comes together, knead it until it becomes smooth and elastic--about 9 to 10 minutes. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. You can store the dough for 24 hours in the refrigerator, if needed.
When you're ready to make pasta, remove the dough from the refrigerator and bring to room temperature. Take off the plastic wrap and divide the dough into four even sections. Keep each section you're not working currently working with covered with a kitchen towel. Sprinkle flour on top of the dough piece you're working with, on the rollers of a pasta roller (if using), rolling pin (if using) and your work surface.
Flatten one of the dough pieces into an oval disk. Dust the disk and your hands with flour. Sprinkle flour onto a baking sheet that will hold the finished pasta.