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Pasta with avocado pesto

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Ingredients for 2 servings:

  • 200 g pasta
  • 2 avocados
  • 2 tbsp olive oil
  • 2 cloves garlic
  • ½ can chickpeas (200 g)
  • 1 tbsp tahini
  • 2 tbsp nutritional yeast
  • 4 small tomatoes
  • a few stalks of parsley
  • salt and pepper
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 18 minutes

simple and vegetarian

Blend the avocado flesh with olive oil, garlic, tahini, nutritional yeast, parsley, chickpeas, salt, and pepper until creamy. Cook the pasta in salted water until al dente. Dice the small tomatoes. Mix the avocado pesto with the pasta and add the tomatoes. You can also add extra chickpeas, if desired. Sprinkle with Parmesan cheese and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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