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Pasta with avocado pesto

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Ingredients for 3 servings:

  • 340 g spaghetti
  • 2 large avocados, pitted
  • 30 g basil
  • 4 large garlic cloves, crushed
  • 2 medium-sized onions, finely chopped
  • salt and pepper
  • 80 ml olive oil
  • 2 handfuls of cherry tomatoes
  • 50 g pine nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick vegan dish

Cook the pasta according to the instructions. Place the avocado flesh, basil, 3 cloves of garlic, olive oil, salt, and pepper in a blender and blend thoroughly. Finely chop the onions and fry them in a hot pan with a little oil. Chop 1 clove of garlic and add it to the pan with the onions. Toast the pine nuts in a pan without oil until golden brown. While everything is cooking, quarter the tomatoes. Combine the drained pasta, pesto, pine nuts, and tomatoes in a pan and mix everything together. It’s ready to serve.

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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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