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.
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
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