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
- 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
- Start by roasting the cashews and garlic cloves in the oven at 200°C/392ºF for approximately 10 minutes until toasted.
- 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.
- Blend the ingredients until creamy, adding more water if needed to achieve the desired consistency.
- Boil water in a pot, add a pinch of salt, and cook the wholewheat pasta until it reaches a soft texture.
- Before draining the pasta, reserve 1 cup of pasta water and set it aside.
- 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).
- Cook the pasta on low heat, ensuring it is well coated with the pesto sauce.
- 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
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
2 tbsp nutritional yeast
200g wholewheat pasta
Salt & pepper
- 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.