Avocado pesto pasta is a simple, summer recipe that requires little cooking. Avocado has a rich and creamy texture, which makes it a great replacement for oils and creamer in traditional pesto and pasta salad dressing. Swap in lentil or bean noodles for extra plant-based protein and add more veggies as you please.
Ingredients
6-8 oz lentil, bean, or whole grain pasta noodles (elbow, penne, rotini, or shells)
1 cup cherry tomatoes (cut in half)
1 cup chopped broccoli
1 large bell pepper
1 large avocado
1 cup of fresh basil
1/2 Tbsp lemon juice
1/2 cup water
1/2 tsp granulated garlic
pepper to taste
Instructions
- Cook the noodles following the instructions on the package. Once finished, set aside to cool.
- Wash and chop the tomatoes, broccoli, and peppers. Add to a bowl with the noodles.
- Cut open the avocado and remove the flesh with a spoon. Add to a blender with the basil, lemon juice, water, garlic, and pepper. Blend until smooth.
- Pour the avocado pesto over the noodles and veggies and mix well.
- Serve warm or chilled.
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