Vegan Avocado Pesto Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
340g pasta of choice (gluten free option available)
→ Sauce
02 -
2 large ripe avocados
03 -
60ml extra virgin olive oil
04 -
60ml vegetable broth
05 -
30g packed fresh basil leaves
06 -
5 cloves garlic
07 -
2 tbsp fresh lemon juice
08 -
60g cashew parmesan
09 -
¾ tsp salt
10 -
¼ tsp black pepper
→ Garnish
11 -
Fresh chopped basil
12 -
Red pepper flakes
13 -
Extra cashew parmesan for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
02 -
Add avocados, olive oil, vegetable broth, basil, garlic, lemon juice, cashew parmesan, salt and pepper to a food processor or high-speed blender. Process until completely smooth and creamy.
03 -
Taste the sauce and adjust salt, pepper or lemon juice as needed for balanced flavor.
04 -
When pasta is cooked, drain and immediately toss with the avocado pesto sauce until evenly coated.
05 -
Transfer to serving dishes and garnish with fresh chopped basil, a sprinkle of red pepper flakes, and additional cashew parmesan.
# Notes:
01 -
Use lemon juice only, not the whole lemon, when blending the sauce components.
02 -
For best results, serve immediately while the pasta is still warm.