Easy - Quick - Delicious - 100% plant-based. Everything the perfect weeknight dinner needs, right? Ever since opening the bakery quick and easy dinner have been our go-to meals. Though I am looking forward to my weekend which will start later this day, I kinda started enjoying less complicated and simple meals like this.

But like mentioned, I can't wait for my two days off and spend some more time in the kitchen. I just love our new home with an amazing outdoor kitchen. No more hiding inside behind the stove all day.....

I will make some pics of the new 4 hectares of tropical bliss soon. Already enjoying bananas, milk fruit and star fruit from the garden.

But et's talk dinner now.....

CHEESY AVOCADO PASTA WITH CELERY AND CHERRY TOMATOES

INGREDIENTS (SERVES 3)

For the tomato sauce

1 cup celery, finely chopped
1-1.5 cup cherry tomatoes, halved
1/2 cup onion, chopped
2 cloves of garlic, minced
1/4 cup water
3-3.5 cups penne, uncooked (or any other pasta you like)
2-3 tbsp toasted sunflower seeds or pumpkin seeds or a mix

For the cheesy avocado sauce

1 avocado
3 tbsp nutritional yeast (or more for stronger cheese flavor)
1 lime, juice only (approx 1 tbsp lime juice)
Sea salt and black pepper to taste
1/2 cup freshly chopped parsley

DIRECTIONS

Cook the pasta in lightly salted water according to the instructions on the package.
Meanwhile, saute the onion for 3 to 5 minutes or until fragrant. Then add the garlic and celery and cook for 5 minutes more before adding the tomatoes. Cook until heated through. This will take 2 to 3 minutes.
While everything is cooking, combine all cheesy avocado sauce ingredients in a blender and blend until smooth, cheesy texture.
When everything is cooked, combine pasta, tomato-celery sauce, and avocado sauce. Mix well and serve with toasted sunflower seeds on top.