Vegan Avocado Pesto Pasta
by: claire cary
This avocado pasta is creamy, so easy to make and completely vegan! It's ready in just 15 minutes for a quick plant based dinner the whole family will love.
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Ingredients
- 12 ounces pasta of choice
- 2 large ripe avocados
- ¼ cup olive oil
- ¼ cup veggie broth
- ½ cup packed fresh basil
- 5 cloves garlic
- 2 tbsp lemon juice about 1 lemon
- ¼ cup cashew parmesan click for recipe
- 1/2-1 tsp salt
- ¼ tsp pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Meanwhile, add all remaining ingredients to a food processor or high speed blender and process until smooth.
- Please note: this recipe calls for lemon juice. The whole lemon is only shown in the photograph to display the ingredients you will need for the recipe. Please don't throw the whole lemon in your food processor :)
- Taste and adjust seasonings as desired.
- When the pasta is done, combine with the sauce. Garnish with fresh chopped basil, red pepper flakes, and a sprinkle of cashew parmesan.
Notes
Make this nut free by subbing the cashew parm for nutritional yeast or regular parmesan if you aren't dairy free.
Serving: 1bowl / Calories: 515kcal / Carbohydrates: 62g / Protein: 15g / Fat: 25g / Saturated Fat: 4g / Fiber: 10g / Sugar: 3g
