This vegan pesto pasta is made extra healthy and delicious by substituting most of the oil with avocado. It’s creamy and comforting, with a satisfying nuttiness from the walnuts, which along with avocado, provide tons of Omega-3 fatty acid. Not only do we need Omega-3 for healthy nervous system, it also reduces depression and improves brain function. Finally, my favorite vegan ingredient nutritional yeast adds Vitamin B12 and extra protein.
Creamy Avocado Spinach Pesto Pasta
Makes 2 servings
5 oz pasta (I use a scale to control serving size)
1/3 avocado, chopped
1 cup spinach, chopped
1 cup packed fresh basil, chopped
2-3 tbsp walnuts, chopped
2 tbsp extra virgin olive oil
2-3 cloves garlic, minced
3 tbsp nutritional yeast
sea salt and black pepper to taste
chopped olives (optional, for garnish)
1. Add pasta to salted boiling water.
2. Blend avocado, spinach, basil, walnuts, 1 tbsp olive oil, nutritional yeast together in a blender or food processor.
3. Add the remaining 1 tbsp olive oil to a hot saute pan. Add garlic and toss until it turns translucent and smells toasty, about 30 seconds. Take it off the heat.
4. Drain pasta. Toss into the saute pan with the garlic, add the pesto sauce, and plenty of salt and pepper. Toss well and serve–you can add more nutritional yeast or chopped olives on top, to taste. Bon appetit!
Related: Pasta with Ramp, White Beans, and Shiitake
Creamy Mushroom and Corn Pasta
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Photo: Peaceful Dumpling
