It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!
Check out this recipe that might be helpful tonight:
Vegan avocado pesto pasta is a filling twist on classic pesto. Made in less than 15 minutes, this quick recipe is packed with flavor and healthy ingredients.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
8 ounces dry pasta of choice
1 medium avocado, skin and seed removed
2 tablespoons olive oil
1 and 1/2 cups basil, loosely packed
1 cup frozen spinach, thawed
3 cloves garlic
1/4 cup cashews
2 tablespoons lemon juice, from one lemon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
- Cook pasta according to package instructions.
- Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
- Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
Calories: 416kcal | Carbohydrates: 52g | Protein: 11g | Fat: 2g | Saturated Fat: 2g | Sodium: 183mg | Fiber: 6g | Sugar: 2g |