I've been wanting to make my own Avocado Pesto Pasta recipe for a while now and it's finally here!
When using avocado as the base, it creates the most creamiest (and delicious!) pesto I've ever eaten.
Along with the avocado I add a big traditional handful of basil and not so common ingredients, lemon juice for tang and nutritional yeast for cheesy flavour. I also like to add garlicky sautéd mushrooms to add bulk and a handful of peas at the last minute to ensure they keep their vibrant green colour.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful creations.
1 brown onion, diced
500g button mushrooms, sliced
2 garlic cloves, crushed
1/2 cup frozen peas
2 serves of your favourite pasta
(For suggested serving size see back of pack)
1 ripe avocado
Juice of 1/2 large lemon
3 tbsp soy milk
2 tbsp nutritional yeast
1 large handful of basil leaves
salt + pepper to taste
a large handful of cherry tomatoes
Chilli Flakes (optional)
Begin by filling a large saucepan 1/2 way with water.
Bring to the boil.
Pre-heat oven to 180°C Fan and line a tray with baking paper.
Spread cherry tomatoes over tray and roast for 5-10mins until they begin to blister.
In a large fry-pan add a small amount of oil or water and sauté onion, mushrooms and garlic until mushroom juices have evaporated.
To your saucepan add pasta with a pinch of salt and slightly reduce heat.
Cook according to the packet instructions.
Once almost cooked (we'll finish the cooking process when we add all elements together) drain pasta reserveing 1/4 cup of pasta liquid.
Meanwhile make pesto by adding all ingredients to your blender and blending until smooth.
Add pasta, pasta liquid and pesto to sautéd veggies and increase heat until everything is nice and hot, adding peas at the last minute.
Serve pasta into bowls and top with roasted cherry tomatoes, fresh basil and optional chilli flakes.
*Updated 15th June 2018*