Vegan Avocado Pesto Pasta Diet Plan Recipe
Vegan avocado pesto pasta is a satisfying twist on classic pesto. Produced in less than 15 minutes, this fast recipe is packed with taste and healthy ingredients.
Servings: 4
Calories: 415kcal
Ingredients
- 8 ounces dry-pasta-of-choice
- 1 medium-avocado, skin-and-seed-removed
- 2 tablespoons olive-oil
- 1 and 1/2 cups basil, loosely-packed
- 1 cup frozen-spinach, thawed
- 3 cloves garlic
- 1/4 cup cashews
- 2 tablespoons lemon-juice, from-one-lemon
- 1/2 teaspoon fresh-ground-black-pepper
- 1/4 teaspoon salt
Instructions
- Cook pasta according to package instructions.
- Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable — taste for salt and pepper.
- Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
Notes
You can freeze avocado pesto for up to three months. Please place in the fridge to thaw at least 24 hours before you plan to use it. My favorite freezer-safe containers are these glass containers, but a simple Ball jar also works.