You don’t have to be vegan to enjoy recipes made of plants! This Easy Vegan Avocado Pesto Pasta is packed with protein and good fats to keep you fueled for a productive day!
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You’re a Good Kinda Fat
It took me a long time to get on the avocado train. Don’t get me wrong. I have always loved guac. However, I couldn’t initially do the plain avocado on toast thing. Recently, I have started including avocados into my weekly grocery list. I have been trying to include more “good fats” to keep me satisfied longer, and away from unhealthy snacking. My new thing is smashed avocado with feta and cherry tomatoes on rice cakes. Top them with some fresh ground black pepper and you have yourself a filling, nutritious snack!
Pass the Pesto, Please
My love for pesto has grown rapidly over the years. I think it is because I have been searching for new sauce recipes to switch up our pasta dishes. A few years ago I discovered that people use pesto as a sauce. For example, with this recipe. When added to fresh cooked pasta and other warm ingredients, the pesto coats the noodles ever so nicely. Pesto pairs perfectly with olive oil, creating a light and fresh pasta sauce.
Got Protein?
If you are looking to add a little more protein to this dish, don’t fret! The ingredients pair well with chicken, shrimp, tofu, or steak. For the chicken, tofu, or steak, you can either cut up bite sized pieces and saute them with the mushrooms. Or, you can cook a slab on the side and serve it on top. With this Easy Vegan Avocado Pesto Pasta, the options are endless! Are you nut free, or looking for a Whole30 option? Check out my 5-Minute Nut-free Whole30 Basil Pesto. Just add the avocado!
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Easy Vegan Avocado Pesto Pasta
Equipment
- blender or food processor
Ingredients
- 1/4 cup cashews
- 1 lemon juiced
- 2 Tbs sun dried tomatoes chopped
- 1/2 cup parsley fresh
- 2 garlic cloves
- 2 small avocados
- 1 Tbs Extra virgin olive oil
- 8 oz vegan pasta Banza recommended
- 8 oz mushrooms sliced
- 2 cups spinach fresh
- salt to taste
- pepper to taste
optional
- crushed red pepper to taste
Instructions
- Start the water for the pasta and cook according to directions on pasta package
- While pasta is cooking, prepare the pesto by adding the first 7 ingredients into a food processor. Blend until the garlic and sun dried tomatoes are chopped fine and the ingredients are well combined (you may need to stop and start, scraping down the sides of the machine in between blending)
- Saute the mushrooms on the side until they begin to brown and appear softened, approx 2-3 minutes (stir occasionally)
- When the pasta is done, drain the water off and return the pasta to the same pot and set on the stove
- Add the spinach and mushrooms to the warm pasta and stir gently, but continuously until the spinach wilts
- Add the pesto and gently stir until the pasta is completely coated and the pesto is no longer in a clump
- Season with salt, pepper, and optional crushed red pepper to taste. Serve and enjoy!
Notes
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!