Vegan Avocado Pesto Pasta
Course: SidesCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCalories
416
kcalIngredients
1 medium avocado, skin and seed removed
8 ounces dry pasta of choice
1 cup frozen spinach, thawed
1/4 cup cashews
1 and 1/2 cups basil, loosely packed
3 cloves garlic
2 tablespoons olive oil
2 tablespoons lemon juice, from one lemon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
Directions
- Cook pasta according to package instructions.
- To make pesto, add all other ingredients to a high-powered blender or food processor. Pulse until smooth and spreadable. Season with salt and pepper to taste.
- Combine pesto and pasta in a large bowl.
- Top with fresh cherry tomatoes, if desired.
- Serve!
Notes
- Avocado pesto can be frozen for up to three months. Place in the fridge to thaw at least 24 hours before using.
