Vegan Avocado Pesto Pasta
Experience the creamy richness of avocado combined with the aromatic flavors of pesto in this vegan-friendly pasta dish. It’s a refreshing twist on traditional pesto pasta, perfect for those looking for dairy-free options.
Equipment
- 1 Large Pot For boiling the pasta.
- 1 Food Processor or Blender For blending the avocado and pesto ingredients.
- 1 Colander or Strainer To drain the cooked pasta.
- 1 set Measuring Cups and Spoons For accurate measurements of ingredients.
- 1 Knife and Cutting Board For chopping the ingredients.
- 1 set Serving Bowls and Utensils For serving the finished dish.
- 1 Stove To cook the pasta.
Ingredients
- 400 g Pasta of choice
- 1 ripe avocado pitted and peeled
- 1 cup fresh basil leaves
- 3 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp nutritional yeast for a cheesy flavor
- Salt and pepper to taste
- Optional: Red pepper flakes for a spicy kick
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a food processor or blender, combine the ripe avocado, fresh basil, garlic, lemon juice, olive oil, and nutritional yeast. Blend until smooth and creamy.
- Taste and season with salt, pepper, and optional red pepper flakes.
- Toss the cooked pasta with the avocado pesto sauce until well coated.
- Serve immediately, garnished with additional basil leaves or nutritional yeast if desired.
Notes
Tips and Notes:
- The avocado pesto sauce is best enjoyed fresh. If storing, place in an airtight container with a piece of plastic wrap pressed against the surface to prevent browning. Store in the refrigerator for up to 1 day.
- You can add roasted vegetables or cherry tomatoes for added flavor and texture.
Nutrition
Calories: 420kcalCarbohydrates: 58gProtein: 12gFat: 18g
Tried this recipe?Let us know how it was!
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