Avocado And Pesto Pasta: A Creamy Dish To Soothe Your Tastebuds

If you try this recipe for avocado pesto pasta, you'll quickly discover how unexpectedly nicely pesto and avocado pair with one another. Similar to the majority of vegetarian recipes, it is advised to use either kosher salt or sea salt in this dish because it truly does make a significant difference in flavour. Add a side of green salad and perhaps some toasted garlic bread for a complete supper. Parmesan cheese is typically used to make pesto, but nutritional yeast is a fantastic plant-based substitute. It has a strong umami flavour that is reminiscent of cheese. Pesto is also really quick and simple to whip up, which is another fantastic quality about it.

Here's how you can make this dish at home:

Ingredients:

•225 g of any preferred pasta

•1 lemon juice and zest

•½ bunch parsley

•85 g basil, fresh

•3–5 cloves of garlic

•1 flesh of large avocado

•¼ cup vegetable broth (more if preferred)

•¼ cup nutritional yeast

•½ teaspoon salt (add more if preferred)

•Optional: ¼ teaspoon red chilli flakes

Method:

•Cook your pasta per the directions on the package in a big pot of boiling, salted water.

•In the interim, mix all of the ingredients for the pesto in a food processor and blend until well combined.

•Add more vegetable broth in 2-tablespoon increments if you'd like your pesto to be thinner.

•After draining, add the pasta back to the pot and cook the pesto while tossing until heated through. Serve as desired.

Notes

•It's better to eat leftovers within two to three days. Refrigerate in a jar with a tight-fitting lid. In the refrigerator, pesto significantly thickens. You can either thin it up with additional pasta water or just eat it plain.

•Avocados oxidize—or turn brown—when they are exposed to air, much like apples do. Although the avocado is totally healthy to consume, its colour could put some people off. Using an acid, such as lemon juice, inhibits the oxidation, but after two or three days in the fridge, it becomes more apparent.

•For up to three months, avocado pesto can be frozen. Place in the refrigerator to thaw at least 24 hours before use. Glass containers and other freezer-safe containers are acceptable.