It’s a weeknight, you just got home and you are tired. Treat yourself to the easiest vegan and super creamy avocado basil pesto spaghetti tonight. Ready in 10 minutes, you won’t know what to do with your free time!
Yeah you read that right. 10 minutes. First, prepare your spaghetti according to package instructions. Prefer penne pasta instead? Go for it. What about zucchini noodles? Go for it. You can use this sauce on ANYTHING.
If you want to keep this dish gluten-free, make sure you use gluten-free pasta! The pasta will take about 10 minutes to cook. In the meantime, you can prepare your sauce. Gather your ingredients and place them directly into your food processor.
Hit pulse or puree or high. Whatever settings your food processor needs to be set at that will enable you to blend those ingredients into a smooth, creamy mixture. If you don’t want to break your back bringing out your hefty food processor for this, you can even use a blender.
When the pasta is done, drain it and place it back into the pot. Pour your sauce into the pot of pasta and toss until the pasta is all fully coated. Serve immediately! You can top off your dish off with a few cherry tomatoes or some shredded Parmesan cheese (if you are not vegan). For extra protein, grill some chicken breast in advance and add it to your meal.
Make some extra pesto and use it throughout the week. Remember I said that you can use this sauce on just about anything? Well, I wasn’t lying. It is amazing spread on toast or in your sandwich. You can also use it to make a quinoa salad. Just stir some into cooked quinoa and add some chopped tomatoes, cucumbers and kale and you are set for lunch.
Tip: If you are making extra, make sure you store the pesto sauce in an air tight, sealed container. Since this sauce consists mainly of avocado, the sauce will change colour from its beautiful vibrant green to a dark olive colour. This is because avocado naturally browns. To prevent this, you can also store it with plastic seran wrap touching the surface to prevent any oxidization.
- 200 g dry spaghetti (try gluten-free)
- 1 ripe avocado
- ½ cup packed basil leaves
- ¼ cup walnuts
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- ½ tsp. sea salt
- ¼ tsp. ground black pepper
- juice of one lemon
- Cook spaghetti according to package instructions.
- Combine the remaining ingredients in a food processor and puree into a creamy and thick paste.
- Add to drained pasta and toss to combine. If you find the sauce to be too thick, add a little bit of water.