Vegan Avocado Pesto Pasta

This delightful vegan twist on classic pesto pasta brings a creamy texture and vibrant flavors to your table in under 15 minutes. Packed with nutritious ingredients, it’s a quick and satisfying meal that’s sure to become a favorite.

Ingredients:

• 1 large or 2 small avocados, ripe
• 2 cups fresh spinach leaves
• ¼ cup olive oil
• ½ cup raw cashews
• ½ cup fresh basil leaves
• 3 cloves garlic, peeled
• Juice of 1 lemon
• Salt and pepper to taste
• 12 oz pasta of your choice

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
2. In a food processor or blender, combine the avocados, spinach, olive oil, cashews, basil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. If needed, add pasta water gradually to achieve your desired consistency.
3. Toss the cooked pasta with the avocado pesto until well coated.
4. Serve warm or chilled, garnished with cherry tomatoes or your favorite toppings.

Expert Tips:

• For extra protein, consider using protein pasta or adding chickpeas or white beans.
• Use a high-powered blender if you prefer a smoother texture for the pesto.
• If the pesto is too thick, thin it out with pasta water as needed.
• This versatile pesto can be enjoyed on toast, crackers, or even in lasagna.
• Leftover pesto pasta can be stored in the refrigerator for 2-3 days. To prevent browning, cover the pesto directly with plastic wrap or store it in an airtight container.
• To make the pesto nut-free, simply omit the cashews or replace them with an equal amount of pumpkin seeds.

Enjoy this creamy and nutritious vegan avocado pesto pasta as a quick and flavorful meal any day of the week