Avocado Pesto Pasta (Dairy Free)
Looking for a quick and simple dinner? Try our this creamy dairy free Avocado Pesto Pasta - ready in under 15 minutes and loaded with bucket fulls of flavor!
- 8 ounces Pasta of choice 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
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.
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.
Serving: 1servingCalories: 290kcalCarbohydrates: 10gProtein: 5gFat: 27gSaturated Fat: 3gSodium: 596mgPotassium: 533mgFiber: 5gSugar: 2gVitamin A: 1437IUVitamin C: 21mgCalcium: 39mgIron: 2mg