fbpx
Select Page

SPINACH PASTA WITH AVOCADO PESTO & ROASTED TOMATOES (VEGAN)

Print Recipe
Servings 3 people

Ingredients

  • 2 cloves garlic
  • 50 gr rucola
  • 40 gr pine nuts
  • 2 tbsp nutritional yeast
  • 1/2 lemon - the juice
  • 1 avocado - cubed
  • salt and pepper
  • 250 gr VeggiPasta Spinach Campanelle
  • 150 gr green peas (frozen)
  • 1 tbsp olive oil
  • 1 box cherry tomatoes
  • 1/2 lime - zest

Instructions

  • PREPARATION
    In a food processor add garlic, rucola, pine nuts (keep some of the pine nuts as garnish), nutritional yeast and lime juice and blend to a coarse pesto.
    Add in avocado and give it a quick blitz.
    Season with salt and pepper.
    Boil pasta according to instructions on the package and add in green peas the last minute.
    Drain and set aside in a bowl and mix in pesto.
    Heat up olive oil in a pan and cook the cherry tomatoes for 2 minutes.
    Divide the pasta evenly between the plates and put the cherry tomatoes on top.
    Add the remaining pine nuts and some lime zest on each plate.
    Tip: If you have leftover rucola, also mix it with the pasta and pesto.
    Variation tip: instead of the nutritional yeast, you can also add in Parmesan Cheese. Needless to say, the recipe will no longer fully plant based.
    ENJOY!
    STORE
    When your pasta is cooked it will keep for up to 2 days in the fridge.