Quick, Easy & Healthy Vegan Recipe: Avocado Pesto-Inspired Pasta

Last week, when I returned from St. Lucia late, tired and starving, I quickly looked at what was available in my kitchen so I could make a quick and simple meal. What resulted was a quite filling meal that was made in about 20 minutes. It is inspired by the following recipes:

http://loveandlentils.com/2014/03/24/walnut-hemp-seed-pesto-pasta-with-fresh-tomatoes-olives/

http://www.simplyrecipes.com/recipes/pesto_pasta_with_spinach_and_avocado/

http://againstallgrain.com/2013/04/05/dairy-free-pesto-sauce/

Due to lack of certain ingredients, such as basil which really gives pesto its flavour, I modified between these 3 recipes and made my own yummy and healthy vegan version.

 

Avocado Pasta

Serves: 1 or 2

Preparation Time: 10 minutes

Cooking Time: 10 minutes

 

Ingredients:

1 cup fusilli or penne pasta (I used gluten-free fusilli)

1 tablespoon organic almonds

1 tablespoon organic pumpkin seeds

1 tablespoon organic sunflower seeds

1 garlic clove

1/4 teaspoon dried rosemary leaves

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon sea salt

3 tablespoons extra virgin olive oil

1 avocado, peeled and chopped

ground black pepper

 

Instructions:

1. Boil pasta as indicated by package instructions. Remove from heat, drain and pour pasta back into the pot, and set it aside.

2. Blend almond, seeds, garlic, rosemary leaves, lemon juice, sea salt and olive oil in a food processor/blender until smooth.

3. Put sauce into the pot of pasta over low heat and quickly combine pasta and sauce together until warm.

4. Put pasta onto a plate.  Add avocado on top and sprinkle some black pepper to taste.

5. Mix avocado and ground pepper with pasta; to be eaten warm or at room temperature. Enjoy! 🙂

 

Special Notes:

-I found one plate of this pasta very filling due to the avocado, so my suggestion is to take half of the portion and pair it with a mixed greens salad tossed in a few drops of raw apple cider vinegar and olive oil. That way, you can share the other portion with someone else, or you have extras for tomorrow’s lunch or dinner!

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10 thoughts on “Quick, Easy & Healthy Vegan Recipe: Avocado Pesto-Inspired Pasta

      • I made it! YUMMY!!! I sprinkled “Go Veggie” non-dairy parmesan on top. My husband loved it too! Thanks so much, I’ll be making this often: easy, delicious, nutritious!!! ❤

      • Yay!! Thanks so much for sharing with me Carmen! Love your addition of the non-dairy parmesan on top! 🙂 Happy that you and your hubby love it and will be making it often. Enjoy the rest of the week! XO, Violet

      • I’ve already made it twice since then (total of three times) it has become a favourite, never thought of adding avocado to pasta before. When i make it, i think of you!! 🙂

      • Hi Carmen! 🙂 It’s been a while since I’ve been here. Hope you’re well and enjoying summer! I’m so thrilled to hear that this recipe has become your favourite!! Makes me so happy. 🙂 Awww, that’s so sweet. 🙂 Thank you for making my day by saying this! XO, Violet

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