How To make Linguine with Avocado Pesto
1 lb Linguine
1 c Chopped fresh basil packed
1/4 c Chopped fresh parsley packed
2 ts Crushed garlic
1 Ripe avocado,peeled chopped
2 tb Olive oil
1/4 c Parmensan cheese
1 c Chicken stock or water
2 ts Lemon juice
2 tb Toasted pine nuts
1. Cook pasta in boling water according to package instruction or
until firm to bite. Drain and place in serving bowl. 2. In food processor puree basil, parsley, garlic, avocado, oil, 2
tbsp of the Parmensan cheese, stock and lemon juice until smooth. Pour over pasta. Sprinkle with pine nuts and remaining Parmensan cheese. Toss. tips: Even with lemon juice the pesto may discolour, if this happens, skim off the darkened surface and discard. Toast pine nuts in a skillet on stove top for 2 to 3 minutes until brown. This is like a guacamole dressing with much less fat due to the basil and parsley. For a stronger flavor use all basil and no parsley.
How To make Linguine with Avocado Pesto's Videos
Avocado Pesto Pasta
Quick, easy, vegan, delicious.
INGREDIENTS
Pasta of your choice (I used brown rice spaghetti)
1 whole avocado
Handful of fresh basil
Handful of fresh parsley
1 garlic clove
Juice of half a lemon
½ teaspoon of salt
¼ teaspoon of pepper
½ cup of non dairy room temp milk of your choice (I used unsweetened coconut)
INSTRUCTIONS
Cook pasta.
Blend all ingredients and pour on pasta.
If it's not warm enough, throw in a small pan and heat for 1-3 minutes.
NUTRITION INFORMATION
Serving size: 1-2
Avocado Pesto Chicken Pasta
Raw Pasta with Avocado Pesto Sauce
This raw pasta with avocado pesto sauce is raw, vegan, nutritious and totally delicious! Make this recipe to take to a dinner party or halve the recipe and eat it all to yourself :)
AVOCADO PESTO PASTA RECIPE
Noodles:
- 10 zucchini's, spiralised
Pesto Sauce
- 1 avocado
- 1 garlic clove
- Juice of 1 small lemon
- 5 zucchini doodles
- handful fresh basil leaves
- handful baby spinach leaves
- water to assist blending
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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.
Avocado Pesto Pasta
Make this creamy vegan avocado pesto pasta in just 10 minutes using delicious & nutritious ingredients!
⇨FULL RECIPE for Avocado Pesto Pasta:
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Whole wheat pasta with an avocado pesto sauce | Akis Petretzikis
Whole wheat pasta with an avocado pesto sauce | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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