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Creamy Avocado Pesto Pasta

Print Recipe
Course Main Course, pasta
Servings 3

Ingredients
  

  • 8 oz pasta of choice I used gluten-free brown rice penne in the photos
  • 2 ripe avocados halved, pitted, and peeled
  • 1/2-1 cup fresh basil to taste, plus more for garnish
  • 2-3 cloves garlic
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • Nutritional yeast or vegan parm for topping

Instructions
 

  • Cook the pasta in a pot of boiling, lightly salted water, according to package directions.
  • Meanwhile, combine the avocados, basil, garlic, olive oil, lemon juice, and salt, in a food processor or high-speed blender, and blend until smooth.
  • Toss the avocado pesto sauce with the freshly cooked pasta, garnish with fresh basil and nutritional yeast/parm, and serve!

Notes

Note: unlike other pesto dishes, this pasta is best served fresh once the sauce and pasta are combined. It serves 2-4, depending on how hungry you are! The recipe can easily be cut in half to serve 1-2 people, or doubled for more of a crowd. 
Keyword avocado, pesto pasta, vegan pasta