Creamy Vegan Avocado Pesto Pasta

• Vegetarian

• Produce

  • 2 Avocados, ripe pitted
  • 2 1/2 oz Basil, fresh leaves
  • 2 cloves Garlic
  • 1/2 Lemon, Juice of

• Pasta & Grains

  • 1 16 oz package Pasta

• Baking & Spices

  • 1 tsp Nutritional yeast
  • 1 Pepper, fresh ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Pine nuts

• Dairy

  • 2 tbsp Plant-based milk, unsweetened

Found on veganhuggs.com

Ingredients

• 16 oz package of pasta
• 2 ripe avocados, pitted
• 2 1/2 oz fresh basil leaves
• 2 cloves garlic
• 1/2 cup olive oil
• 1/3 cup pine nuts
• 1 teaspoon nutritional yeast
• 2 tablespoons plant-based milk, unsweetened
• Juice of half a lemon
• 1 teaspoon salt
• Fresh ground pepper, to taste

Directions

• Cook the pasta in a large pot of boiling water with salt. Follow package instructions for cook time
• In the meantime, add all other ingredients into a food processor. Let it run until pesto is creamy and smooth. Scrape down sides, as needed
• Once pasta is fully cooked, drain the water and place back in pot. Add the pesto sauce and combine well. Serve immediately
• Top with fresh tomatoes, a few sprigs of fresh basil and crushed red pepper

Nutrition