Thursday, 13 February 2020

Vegan Avocado Pesto Pasta

Vegan Avocado Pesto Pasta

8 ounces dry pasta of choice
1 medium avocado, skin and seed removed
2 tablespoons olive oil
1 and 1/2 cups basil, loosely packed
1 cup frozen spinach, thawed

  • Step number one. Cook pasta according to package instructions.
  • Step two, Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor (this is the one that I use). Blend until smooth and spreadable. Taste for salt and pepper.
  • After that, Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
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