Original Post: https://www.evolvingtable.com/avocado-pesto-pasta/
Avocado Pesto Pasta Recipe
Avocado Pesto Pasta is full of nutritious Spring vegetables and makes a healthy vegan pasta recipe that can be ready in under 30 minutes!
Servings: 5 servings
Ingredients
- 8 oz. tagliatelle pasta* gluten-free
- 3 Tbsp. olive oil divided
- 1 ½ cups broccoli cut into florets
- 1 Tbsp. water
- ½ sweet onion finely chopped
- ½ cup peas frozen
- ½ cup corn frozen or canned
- ¼ tsp. salt to taste
- ¼ cup pine nuts toasted
- Parmesan cheese* optional
Avocado Pesto Sauce:
- 1 small avocado ripe
- 1 oz. basil fresh
- ¼ cup pine nuts toasted
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- ¾ cup coconut milk lite
- ½ tsp. salt
- 1 garlic clove crushed
Instructions
- Cook pasta according to package directions.
- In a large sauce pan or skillet sauté broccoli with 2 tablespoons olive oil over medium heat for 1-2 minutes. Add water, cover, and let steam for 6-7 minutes or until broccoli turns a bright green.
- Remove broccoli from skillet and set aside on a plate. Add remaining 1 tablespoon of olive oil and onions. Sauté for 4-5 minutes over medium heat.
Avocado Pesto Sauce:
- Add all pesto sauce ingredients into a high-speed blender, such as a Vitamix, or a food processor.
- Blend for 1-2 minutes or until sauce is completely smooth.
- Add pasta, sauce, broccoli, peas, corn, and remaining ¼ teaspoon salt to the saucepan with the onions. Toss to combine and warm up over medium-low heat for 2-3 minutes.
- Serve avocado pesto pasta with ¼ cup toasted pine nuts and Parmesan cheese and enjoy!
Notes
You can also use gluten-free linguine, fettuccine, or spaghetti pasta.
To make this recipe vegan, leave off the Parmesan cheese or use a vegan Parmesan cheese and make sure the pasta is egg-free.
Nutrition
Calories: 476kcal | Carbohydrates: 47g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 335mg | Potassium: 574mg | Fiber: 6g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 39.4mg | Calcium: 50mg | Iron: 2.5mg