Vegan Avocado Pesto Pasta
Ingredients
The pasta
-
8
ounces
dry pasta of choice
The pesto
-
1
large
ripe avocado
-
2
tablespoons
olive oil
-
1 ½
cups
basil, loosely packed
-
1
cup
frozen spinach, thawed
-
3
cloves
garlic, roughly chopped
-
¼
cup
raw unsalted cashews
-
2
tablespoons
lemon juice from ½ large lemon
-
½
teaspoon
salt, adjust to taste
-
¼
teaspoon
black pepper
-
to taste
cherry tomatoes for serving
Instructions
- Cook the pasta according to package instructions.
- While the pasta cooks, add all pesto ingredients to a high-powered blender or food processor.
- Blend until smooth and spreadable, scraping down the sides as needed.
- Taste and adjust salt and pepper if necessary.
- Toss the pesto with the cooked pasta.
- Drizzle with olive oil and serve with sliced cherry tomatoes. Enjoy hot or cold.
Nutrition Facts (estimated)
Servings
4 servings
Calories
416
Total fat
19g
Total carbohydrates
52g
Total protein
12g
Sodium
328mg
Cholesterol
0mg
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