Creamy Vegan Pesto Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Spinach1.5 cup (45 g)
• Basil10 count (5 g)
• Walnuts6 half (24 g)
• Olive Oil2 tablespoon (20 ml)
• Garlic1/2 clove (2 g)
• Salt1/2 teaspoon (3 g)
• Avocado1/4 count (60 g)

Instructions

1. 1

   Step 1

   Place the pasta in boiling water and boil according to the time indicated on the package.

2. 2

   Step 2

   Wash the spinach and basil leaves.

3. 3

   Step 3

   Heat the olive oil, add the garlic and stir-fry for a few seconds over low heat, then add the spinach and basil, cook over medium-low heat until reduced in volume, remove.

4. 4

   Step 4

   In the same pan, toast the walnuts for a couple of minutes.

5. 5

   Step 5

   Transfer the leaves, walnuts, avocado and the remaining oil to a blender cup and blitz.

6. 6

   Step 6

   Next, pour into a pot and bring to a boil.

7. 7

   Step 7

   Mix with the pasta.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Creamy Vegan Pesto Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.