Creamy Avocado & Basil Pesto Pasta
Ingredients
The sauce
-
2
whole
ripe avocados
-
1
cup
fresh basil leaves, lightly packed
-
¼
cup
shelled roasted & salted pistachios
-
2
cloves
garlic, peeled
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
mellow/light miso
-
2 ½
tablespoons
nutritional yeast, divided
-
1
teaspoon
garlic powder, divided
-
1
teaspoon
onion powder, divided
-
to taste
sea salt and ground black pepper
The kale topping
-
4
cups
chopped kale, lightly packed
-
1
tablespoon
avocado oil
-
to taste
salt and pepper
The pasta
-
340
grams
short pasta of choice (12 ounces)
For serving
-
to taste
vegan 'parmesan' (optional)
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- In a food processor, blend avocados, basil, pistachios, garlic, lemon juice, miso, 2 tablespoons nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper until smooth.
- On the baking sheet, mix kale with avocado oil, remaining nutritional yeast, garlic powder, onion powder, salt, and pepper, then bake until crispy.
- Cook pasta according to package instructions, reserving 1 cup of cooking water before draining.
- Combine the pasta with the avocado pesto, adding reserved pasta water until creamy.
- Serve the pasta topped with crispy kale and vegan parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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