When summer rolls around, I make this pasta almost weekly… and I'm not even vegan. The creaminess of the avocado makes a really nice sauce that you can feel good about as it’s loaded with healthful ingredients only. It’s super fast to whip up and can serve as a blank canvas should you wish to add in extras: diced olives, pine nuts, grilled chicken, marinated artichokes, etc. This is the taste of summer!
Ingredients
Serves 4
250 g uncooked bowtie or fusilli pasta (can make gf by using chickapea)
1 avocado, pitted
1 cup basil, packed
2 tbsp olive oil
1 garlic clove, minced
1 tbsp nutritional yeast
1 tsp sea salt
½ lemon, juiced
1 cup cherry tomatoes, cut in half
½ small English cucumber, chopped
Handful of arugula
Recipe
- In a medium pot, cook pasta in boiling water until al-dente, about 8-10 minutes.
- Meanwhile, scoop avocado flesh into blender or food processor; add the basil, olive oil, garlic, nutritional yeast, and salt. Squeeze lemon juice from lemon. Blend until creamy.
- Once pasta is cooked, strain water and return pasta to pot. Add the vegan pesto sauce, cherry tomatoes and cucumber. Stir to mix.
- Serve in bowls with any additional desired toppings.
