Avocado and Sun-Dried Tomato Pesto Pasta

• Vegan

• Produce

  • 1/2 Avocado
  • 1/2 cup Basil, loosely packed
  • 1 tsp Garlic
  • 2 tbsp Reserved oil from sun-dried tomatoes
  • 1/2 cup Sun-dried tomatoes, oil packed

• Condiments

  • 1 tsp Maple syrup

• Pasta & Grains

  • 8 oz Spaghetti
  • 1 Water to cook pasta

• Baking & Spices

  • 1 tsp Red pepper flakes

• Nuts & Seeds

  • 1/4 cup Cashew nuts

• Liquids

  • 1 tbsp Water

Found on crazyvegankitchen.com

Description

Ingredients

• 8 oz Spaghetti
• Water to cook Pasta
• Avocado and Sun-Dried Tomato Pesto:
• 1/4 cup Cashew Nuts
• 1/2 an Avocado
• 1/2 cup loosely packed Basil
• 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
• 1 teaspoon minced Garlic
• 1 teaspoon Red Pepper Flakes
• 2 tablespoons reserved Oil from Sun-Dried Tomatoes
• 1 tablespoon Water
• 1 teaspoon Maple Syrup

Directions

• Cook Spaghetti according to directions on package.
• Whilst the Spaghetti is cooking, prepare pesto.
• Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
• Once blended, transfer to large mixing bowl.
• Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
• Serve warm.