Vegan Avocado Pesto Pasta Recipe
This creamy avocado pesto pasta is a quick and healthy vegan dish. Bursting with basil, spinach, and garlic flavors, it's a satisfying, vibrant meal perfect for any day of the week!
Equipment
- Large pot
- High-powered blender or food processor
- Measuring cups and spoons
- Knife and Cutting Board
Ingredients
- 8 ounces dry pasta of choice
- 1 large ripe avocado skin and seed removed
- 2 tablespoons olive oil
- 1 and ½ cups basil loosely packed
- 1 cup frozen spinach thawed; or use 2 cups fresh spinach
- 3 cloves garlic roughly chopped
- ¼ cup raw unsalted cashews
- 2 tablespoons lemon juice from ½ large lemon
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- cherry tomatoes for serving
Instructions
- Cook Pasta: Prepare pasta according to package instructions. Drain and set aside.
- Prepare Pesto: In a blender or food processor, combine avocado, olive oil, basil, spinach, garlic, cashews, lemon juice, salt, and pepper.
- Blend Smoothly: Process until smooth and spreadable, scraping down sides as needed. Adjust salt and pepper to taste.
- Mix Pasta and Pesto: Toss the cooked pasta with the pesto until well-coated.
- Garnish and Serve: Drizzle with olive oil, add cherry tomatoes, and serve warm or chilled.
