Vegan Avocado Pesto Pasta, Health Natural Food

Easy to make, a delicious and fresh summer meal. If you’re making it ahead keep Olive oil on hand and drizzle it on to just before serving. 

so finding my quick vegan meals is very difficult. I saw how easy this recipe was and i am already in love! It was probably the best vegan recipe i have tried thus far, and even gained the approval of my whole family! Absolutely going into my cookbook! 

Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients

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Bright and creamy Vegan Avocado Pesto Pasta with Burst Cherry Tomatoes that will have you coming back for seconds! This flavorful oil free and luscious avocado pesto is a simple meal to make for dinner and is on the table in only 25 minutes from start to finish.

Make your own vegan avocado pesto sauce at home with only a few simple ingredients. This healthy, dairy-free, keto, Whole30 and vegan pesto recipe is a great way to use up any extra basil or ripe avocados you happen to have!

Ingredients :
  • 2 tablespoons olive oil 
  • 1 and 1/2 cups basil, loosely packed 
  • 1 cup frozen spinach, thawed 
  • 8 ounces dry pasta of choice 
  • 1 medium avocado, skin and seed removed 
  • 2 tomato
  • 1/4 teaspoon salt
  • 3 cloves garlic 
  • 1/4 cup cashews 
  • 2 tablespoons lemon juice from one lemon 
  • 1/2 teaspoon black pepper 
Instructions Preparation:
  1. First Cook pasta according to package instructions.usually 7-10 minutes for al dente pasta. When the pasta is done, reserve ½ cup of pasta water.
  2. Then Meanwhile, make the pesto. Add all ingredients to a blender or food processor. Blend until smooth and spreadable.Blitz until all ingredients are incorporated. Taste for salt and pepper.
  3. Toss pesto and pasta together.Add a small amount of pasta water, if needed, to help thin out pesto so that it evenly coats the pasta.
  4. Enjoy topped with fresh  tomatoes,red onions, (vegan) cheese, or other toppings if you desire. Serve immediately.

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