Avocado Pesto Pasta (No dairy)
This avocado pesto pasta is a simple yet elegant way to enjoy pasta! Ready in less than 15 minutes, it is loaded with incredible flavors!
Ingredients
- 8 ounces Pasta I used Rigatoni
- 1 Medium Avocado peeled
- 1 1/2 cups Basil loosely packed
- 4 tablespoons Olive Oil
- 2 tablespoons Nutritional Yeast
- 1/4 cup Pine Nuts toasted
- 2 tablespoons Lemon Juice
- 2 cloves Garlic
- 1 cup Baby Spinach
- 1/4 teaspoon Sugar
- 1 tsp Salt to taste
- 1 cup Cherry Tomatoes halved, to garnish
Instructions
- Bring a large pot of water to a boil. Salt, and then cook pasta according to directions on packet until Al Dente.
- Whilst pasta is cooking, combine Avocado, Basil, Olive Oil, Nutritional Yeast, Pine Nuts, Lemon Juice, Garlic, Baby Spinach, Sugar, Salt and Pepper in a food processor. Blend till smooth.
- Drain pasta once it is cooked and then toss with your prepared Avocado Pesto in a bowl.
- Check for seasoning, and then serve topped with halved Cherry Tomatoes.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 10gProtein: 5gFat: 27gSaturated Fat: 3gSodium: 596mgPotassium: 533mgFiber: 5gSugar: 2gVitamin A: 1437IUVitamin C: 21mgCalcium: 39mgIron: 2mg
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