Vegan Avocado Pesto Pasta
Flavorful vegan pasta made with spinacg, avocado and classic pesto ingredients.
Servings 4
Calories 416kcal
Ingredients
- 8 oz dry-pasta of choice
- 1 medium avocado, skin and seed removed
- 3 cloves garlic
- ½ tsp fresh ground black-pepper
- 1 cup frozen-spinach, thawed
- ¼ cup cashews
- 1½ cups basil, loosely packed
- 2 tbsp lemon-juice
- 2 tbsp olive-oil
- ¼ tsp salt
Instructions
- Cook pasta according to package directions.
- Meanwhile, make the pesto. Add all ingredients into a high powered blender or food processor. Blend till smooth & spreadable. Taste for salt & pepper.
- Toss pesto & pasta with them. Appreciate topped with cherry-tomatoes.
Notes
It is possible to suspend avocado pesto for as much as three months. Put in the refrigerator to thaw at least 24 hours before you intend on using. My beloved freezer-safe containers are such glass containers, however a straightforward Ball jar also functions.