Try this Avocado pesto pasta recipe featuring Cashew Parmesan from @pimp.my.salad Pimp My Salad
Prep: 15 minutes
Time: 20 minutes
Yield: 2-4 servings
½ pack spiral pasta
1 tbsp vegan butter
¼ cup chopped pistachios, for garnish
Fresh herbs, for garnish
2 tbsp Cashew Parmesan, for garnish
3 cups of greens of your choice, packed (basil, kale, spinach etc)
A few handfuls of bitter herbs (roquette, coriander etc)
1/2 cup nut(s) of choice (I opt for equal amounts of cashew, pine nut and pistachio)
¼ cup organic olive oil
½ cup nutritional yeast
Juice of 1 lemon
1 garlic clove, minced
Salt and pepper to taste
Add all pesto ingredients except avocado to food processor and process until it’s combined but still has a slightly chunky texture.
Mash avocado into a bowl with a fork. Once you have the texture you desire, transfer pesto into the same bowl and mix well to combine. Add salt to taste.
Cook pasta in boiling, salted water. Strain, stir vegan butter through and mix pesto through so the pasta is evenly coated.
Serve with chopped pistachios, fresh herbs of choice and fresh cracked pepper.
Lastly, sprinkle two tablespoons of our Cashew Parmesan on top, or mix it through to achieve the ultimate, cheesy pesto flavor.
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