Easy Vegan Avocado Pesto Pasta
A plant-based pasta dish packed with good fats and protein!
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
This recipe is best served right away. If saving for leftovers, the leftovers are best eaten cold, as the avocado develops an odd taste when reheated in the microwave. If reheating is preferred, stove top is recommending by adding 1 tsp EVOO to a warm pan.
Nutrition
Serving: 1gCalories: 460kcalCarbohydrates: 50gProtein: 21gFat: 26gSaturated Fat: 3gFiber: 17gSugar: 9gIron: 8mg
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