Description
This Creamy Avocado Pesto Pasta is a healthy, vegan pasta dish with a creamy avocado pesto sauce made with spinach, basil, and cashews. Perfect for a quick dinner, this recipe is easy to prepare and incredibly flavorful.
Ingredients
Dry Pasta:
- 8 ounces of dry pasta (your choice)
Avocado Pesto:
- 1 large ripe avocado, skin and seed removed
- 2 tablespoons olive oil
- 1 and ½ cups loosely packed basil
- 1 cup frozen spinach, thawed (or 2 cups fresh spinach)
- 3 cloves garlic, roughly chopped
- ¼ cup raw unsalted cashews
- 2 tablespoons fresh lemon juice (from ½ a large lemon)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Serving:
- Cherry tomatoes, for serving
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente.
- Make the Avocado Pesto: While the pasta cooks, blend all pesto ingredients (avocado, olive oil, basil, spinach, garlic, cashews, lemon juice, salt, and pepper) in a high-powered blender or food processor until smooth. Scrape down the sides as needed.
- Combine and Serve: Once the pasta is cooked, drain it and toss it with the avocado pesto. Add extra olive oil or pasta water if the pesto is too thick. Serve with fresh cherry tomatoes and enjoy either hot or chilled.
Notes
- Storage: Leftover pesto pasta can be stored in an airtight container in the fridge for up to 2-3 days.
- Freezing: You can freeze the avocado pesto for up to 3 months. Thaw in the fridge before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (just cook the pasta)
- Category: Main Dish
- Method: Blending
- Cuisine: Vegan, Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 calories
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
