One of my favorite things to enjoy is a huge bowl of creamy vegan avocado pesto pasta! It’s an exciting version of a classic pesto and it only takes a few minutes to prepare but the best part is that it is packed full of nutrients! I normally make it with penne or rigatoni but you can use whatever kind of pasta you prefer.
The pesto only takes a few minutes to prepare and since I’m always hungry I normally start to heat the water for the pasta on the stove before I start with the sauce. However, you can make the pesto in advance and even keep it in the fridge for a few days before using it as well.
This is what you need:
- 2 medium sized avocados
- 1 cup of walnuts
- 2 large fistfuls of basil
- 1 tablespoon of nutritional yeast
- Juice from half a lemon
- 3 cloves of garlic
- Salt and pepper to taste
Mix all the ingredients in a blender or food processor and add water to get the desired texture. Mix in a bowl with cooked pasta and serve. If you end up with leftover pesto you can keep it and use it as a spread on bread, as a dip, or anything else you can think of.