Avocado Pesto Pasta
In less than a minute, learn how to make this deliciously creamy pasta dish! And it's all vegan!
AVOCADO PESTO PASTA ???????? extremely creamy! #shorts #recipe
Avocado pesto is a light and flavorful no-cook sauce, ready in just 5 minutes! Extremely creamy!! ????????????RECIPE???? @angelocoassin8537
????INGREDIENTS (serves 4):
360gr pasta (I chose “fusilli”)
1 large avocado
30gr basil
1tsp lemon juice
40gr pine nuts (you can use cashews or almonds as well)
6/7 spoons extra virgin olive oil
1 garlic clove (optional)
a pinch of salt
????INSTRUCTIONS:
In a blender, mix your avocado with some basil, the lemon juice, pine nuts, extra virgin olive oil, salt and a garlic clove (optional).
Boil your pasta until it’s very very al dente, then mix it with your sauce, adding some pasta water and stirring until delicious!
If you want to make it extra sexy, you can garnish with some cherry tomatoes. Buon Appetito!
#giallozafferanolovesitaly #italianrecipe #italianfood #italy #foodlover #foodie #delicious
Cashew & Avocado Pesto Pasta | Deliciously Ella | Vegan
This is a dream ten minute plant-based supper, perfect for Sunday nights or after work during the week. It's vegan, full of flavour and just so easy to make. Can't wait to hear what you think, the recipe is below
Ingredients for our vegan cashew and avocado pasta
- 2-3 servings of pasta or about 3 courgettes for courgetti
- 75g cashews for the pesto & 50g cashews to sprinkle
- 1 ripe avocado
- 1 lemon (option for another half to squeeze over at the end)
- a big handful of basil
- 5 tablespoons of olive oil
- 4 tablespoons of water
- 2 teaspoons nutritional yeast
- 2 cloves of roasted garlic
- salt and pepper
Method
Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they go golden brown.
Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.
Creamy Avocado Basil Pesto Recipe
Avocado Pesto is a healthy lightened-up variation of the classic pesto where avocado is added to the recipe. Make it using essential ingredients in 5 minutes.
Full Recipe -
Ingredients
▢1 ripe avocado
▢1 cup fresh basil (packed, rinsed and drained well)
▢¼ cup walnuts
▢2-3 cloves garlic
▢¼ cup extra virgin olive oil
▢½ teaspoon salt
▢¼ teaspoon freshly cracked black pepper
▢¼ cup shredded parmesan cheese
Instructions
Cut the avocado into half and discard the seed. Take out the flesh using a spoon and add it to the medium size blender jar. Discard the skin.
Add basil leaves, walnuts, garlic, olive oil, salt, black pepper, and parmesan cheese to the blender jar.
Blend to make a slightly coarse paste. Scrap the sides of the jar once while blending.
Transfer the pesto to an airtight container and drizzle a layer of olive oil to prevent it from turning black from oxidation. Secure the lid and refrigerate. Use as required.
Notes
To make the pesto vegan, replace parmesan cheese with nutritional yeast.
You can also add lemon juice and zest for a tangy kick to the pesto.
Avocado Pesto Pasta with Chicken & Tomatoes | Food52 + California Avocados
California Avocados bring a creamy, rich texture to this riff on a classic pesto. The finished sauce coats the pasta beautifully, and the whole dish can be made vegan-friendly if you leave out the chicken breasts. It's a quick, luscious, picture-perfect meal -- great for a weekday lunch or dinner. This recipe is shared in partnership with California Avocados. GET THE RECIPE ►►
Avocado Pesto Pasta with Chicken & Tomatoes
by Jeannette Root
PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 2 to 4
INGREDIENTS
For the pasta:
1 pound spaghetti
2 cooked chicken breasts, sliced
1/2 pint cherry tomatoes, sliced in half
For the pesto:
1 large California Avocado, ripened
1/2 cup fresh basil leaves, packed
1 large handful fresh spinach
1/4 cup cashew pieces, soaked for at least 4 hours
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon sea salt
1 tablespoon nutritional yeast
Freshly ground black pepper, to taste
1 cup reserved pasta water
1/4 cup plain, unsweetened nut milk
For more of Jeannette Root's modern take on California cuisine, follow @sweatysweetpotato on Instagram.
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Avocado Pesto Pasta
Bright, flavorful, and delicious, this Avocado Pesto Pasta is a creamy twist on classic pesto pasta. Made in less than 15 minutes and less than 10 simple ingredients, you’ll have this light but filling meal ready in a snap.
Full Recipe:
If you need something quick, nutritious, and flavorful on a busy weeknight, you’re going to want to make this avocado pesto pasta. Thanks to the avocado, this pasta is rich and creamy, so it tastes luxurious without a ton of effort.
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