This nuts-free version of the Avocado Pesto Pasta is so extra creamy and tasty, it will make you believe you’re having a “cheat meal”. But it’s actually healthy, low calories, vegan, high in protein, high in iron, high in fiber, high in potassium cholesterol-free, nuts-free, soy-free, and contains good fats only!

SCROLL DOWN FOR PICTURES, VIDEOS & nutrition facts
SCROLL DOWN TO DOWNLOAD, PIN OR PRINT

Avocado Pesto Pasta

5-6 servings

Prep. 2 min - Cook. 12 min - Passive. 2 min | Total. 16 min

INGREDIENTS

Fruits & Vegetables
3 ripe avocados
1 garlic clove
2 limes
2 large handfuls of basil leaves

Spices & Condiments
1 tsp salt
1/2 tsp white pepper
1 tbsp olive oil

Whole grains
500g quinoa pasta

PREPARATION

Fill a large pot with 2⁄3 of water, bring the water to boil, add a pinch of salt, mix and then add the pasta. Refer to the package for the cooking time.
In the meantime, juice the limes, peel and pit the avocados.
Place the avocados, lime juice, garlic clove, basil leaves, salt, pepper, and olive oil to the food processor bowl, and pulse to combine. The sauce should get to a creamy, even texture.
Combine the cooked pasta and the avocado pesto sauce. Serve and enjoy!
Store in a close container in the fridge for up to 4-5 days, or freeze for later.