Avocado Pesto Pasta (Vegan & GF)
Quick & easy to make, with a healthy amount of greens and fats, this delicious avocado pesto pasta is sure to be a winner!
Equipment
- Food processor
- Small frying pan
- Saucepan
Ingredients
- 1 cup spinach or rocket
- 1 cup fresh basil
- 1 large avocado
- 1/4 cup sunflower seeds
- 2-3 cloves garlic
- 1/2 lemon (juiced)
- 1/4 cup extra virgin olive oil
- 1/2 tsp Himalayan salt
- 1/4 tsp freshly ground black pepper
- 320 g gluten-free pasta
- 100 g cherry tomatoes
Instructions
- Cook the pasta in a saucepan according to the instructions on the packet.
- Place the sunflower seeds into the small frying and toast on a medium heat until nicely browned.
- Put all the ingredients (except for the pasta and tomatoes) in a food processor and blend on high for around 2-3 minutes until it turns into a pesto. Note: you might need to stop from time to time to scrape down the sides.
- Once the pasta is cooked to your preference, drain the water and stir in the pesto sauce. Slice the cherry tomatoes in half and add to the mix.
- Enjoy on its own, or with a side salad or garlic bread!
Nutrition
Calories: 536kcal | Carbohydrates: 66g | Protein: 11g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 348mg | Potassium: 424mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1221IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg
Did you make this recipe?
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