Avocado Pesto Pasta

Avocado Pesto Pasta Recipe | Creamy Vegan Delight

Reminiscent of a classic recipe, Avocado Pesto Pasta is a dish that never fails to impress. With its rich and creamy texture, this vegan delight is a go-to dinner option that will leave you craving more. If you haven’t tried it yet, now is the perfect time to enjoy this mouthwatering combination of flavours.

Serves 2 | V DF RSF
Vegan, Dairy Free, Refined Sugar-Free

Ingredients:

• 1/4 of avocado
• 1/2 cup of cashews
• 4 cloves (small) garlic
• 3 tbsp olive oil
• 1/2 cup of water
• 2 tbsp lemon juice
• 30g basil
• 2 tbsp nutritional yeast
• 200g wholewheat pasta
• Salt & pepper

Method:

1. Start by roasting the cashews and garlic cloves in the oven at 200°C/392ºF for approximately 10 minutes until toasted.
2. In a blender, combine 1/4 cup of the roasted cashews, garlic, basil, avocado, olive oil, water, lemon juice, nutritional yeast, and salt and pepper.
3. Blend the ingredients until creamy, adding more water if needed to achieve the desired consistency.
4. Boil water in a pot, add a pinch of salt, and cook the wholewheat pasta until it reaches a soft texture.
5. Before draining the pasta, reserve 1 cup of pasta water and set it aside.
6. Transfer the drained pasta to a large pan and pour in the prepared avocado pesto, along with the reserved pasta water, adjusting the quantity to achieve your preferred consistency (approximately 1/2 cup).
7. Cook the pasta on low heat, ensuring it is well coated with the pesto sauce.
8. Plate the creamy Avocado Pesto Pasta, sprinkle the remaining chopped cashews on top for an added crunch, and savor every delicious bite.

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Avocado Pesto Pasta

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Ingredients

• 1/4 of avocado

• 1/2 cup of cashews

• 4 cloves (small) garlic

• 3 tbsp olive oil

• 1/2 cup of water

• 2 tbsp lemon juice

• 30g basil

• 2 tbsp nutritional yeast

• 200g wholewheat pasta

• Salt & pepper

Directions

• Roast cashews and garlic cloves in the oven at 200°C/392ºF for approximately 10mins, remove once toasted
• In a blender add 1/4 cup of the cashews, garlic, basil, avocado, olive oil, water, lemon juice, nutritional yeast, and salt and pepper
• Blend until creamy, add more water if additional thinning is required
• Boil water add a pinch of salt and place the pasta in
• Once soft, take 1 cup of pasta water and place aside and drain the rest of the pasta
• Put the pasta in a large pan and pour in the pesto and pasta water to your desired consistency (I added 1/2 cup)
• Cook on low heat and mix thoroughly
• Plate the pasta, chop up the remaining cashews, and sprinkle on top. Enjoy!

Avocado Pesto Pasta is a delightful dish that satisfies both your taste buds and your desire for a wholesome meal. With its creamy texture and flavorful blend of ingredients, this vegan pasta recipe is a must-try for anyone seeking a delicious and satisfying dining experience. Enjoy the delightful combination of avocado, cashews, and aromatic herbs, and savor the goodness of this mouthwatering pasta creation.