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Avocado Pesto Pasta by Caitlin Shoemaker

Cooking time: 20 minutes

serving
Cookware

  • 1 Large pot

  • 1 Measuring spoons

Ingredients
  • NaN oz Pasta
  • NaN Avocado
  • NaN oz Basil
  • NaN bunch Parsley
  • NaN cloves Garlic
  • NaN cup Nutritional Yeast
  • NaN Lemon Juice
  • NaN tsp Red Chili Flakes
  • NaN cup Vegetable Broth
  • NaN tsp Salt

Steps

  1. Bring a large pot of salted water to a boil and cook your Pasta according to the package instructions.

  2. In the meantime, combine all of the Pesto ingredients in a Food Processor / Blender and process until evenly incorporated. If you’d like your Pesto to be thinner, add additional Vegetable Broth in 2 tbsp increments as necessary.

  3. Drain the pasta, then return to the Pot and toss over low heat with the Pesto until warmed. Serve as desired. Store any leftover sauce in the fridge for up to one week, or it can be frozen for up to one month!