Avocado Pesto Pasta (Oil-Free & Plant-Based) | Choosing Balance
Avocado Pesto Pasta (Oil-Free & Plant-Based)
10 mins prepServes 2
This easy and delicious avocado-based pesto is made without oil and is completely plant-based. It's paired with chickpea pasta, sautéed spinach, broiled tomatoes, and leftover Brussels sprouts for a vibrant green meal.
1. Combine basil, spinach, nutritional yeast, 1/2 avocado, garlic powder, and 2 slices of lemon in a blender.
2. Add 6 tablespoons of water (or more/less as needed) to thin it out.
3. Blend all ingredients until smooth and creamy to create the avocado pesto.
4. Cook chickpea pasta according to package directions.
5. To assemble the meal, toss the cooked pasta with the avocado pesto. Add sautéed spinach, broiled tomatoes, and leftover Brussels sprouts to the dish.
