What porridge is to my breakfast, pasta is to my dinner. Super easy, delicious and my version is so creamy it’ll be a regular on your dinner rotation.
Serves 2 | V DF RSF
Ingredients:
Pasta:
200g wholewheat pasta
Boiling water
Sea salt
Pesto:
1/4 of avocado
1/2 cup of cashews
4 cloves garlic
3 tbsp olive oil
1/2 cup of water
2 tbsp lemon juice
30g basil
2 tbsp nutritional yeast
Salt & pepper
Method:
1. Preheat oven to 200ºC
2. Roast cashews and garlic cloves in the oven for 10 minutes until toasted
3. Add all the pesto ingredients together into a blender and blend until creamy
4. Boil pot of water add a pinch of salt and place the pasta in
5. Once soft, take 1 cup of pasta water and place aside and drain the rest of the pasta
6. Put the pasta in a large pan and pour in the pesto and 1/2 cup of pasta water to your desired consistency
7. Cook on a low heat and mix thoroughly
8. Plate the pasta, chop up the remaining cashews and sprinkle on top. Enjoy!
Avocado Pesto Pasta
2
servings10
minutes3
minutes13
minutesIngredients
- Pasta
200g wholewheat fettuccine
Boiling water
Sea salt
- Pesto
1/4 of avocado
1/2 cup of cashews
4 cloves garlic
3 tbsp olive oil
1/2 cup of water
2 tbsp lemon juice
30g basil
2 tbsp nutritional yeast
Salt & pepper
Directions
- Preheat oven to 200ºC
- Roast cashews and garlic cloves in the oven for 10 minutes until toasted
- Add all the pesto ingredients together into a blender and blend until creamy
- Boil pot of 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 1/2 cup of pasta water to your desired consistency
- Cook on a low heat and mix thoroughly
- Plate the pasta, chop up the remaining cashews and sprinkle on top. Enjoy!
Notes
- Add more water to the blender if additional thinning is required for the pesto
