Avocado Pesto Pasta

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

vegan pesto pasta recipe

Recipe

  1. In a medium pot, cook pasta in boiling water until al-dente, about 8-10 minutes.
  2. 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.
  3. Once pasta is cooked, strain water and return pasta to pot. Add the vegan pesto sauce, cherry tomatoes and cucumber. Stir to mix.
  4. Serve in bowls with any additional desired toppings.

 

vegan pesto pasta recipe
Vegan Pesto Pasta Recipe