Blog & Recipes

Vegan, Nut-Free Avocado Pesto Pasta


This pesto is vegan and nut-free, perfect for entertaining guests with dietary restrictions! This pesto also tastes greats as a dip for veggies, crackers, or as a sandwich spread. You can store the pesto sauce in an airtight container, refrigerate, and use within 3-4 days. Choose pasta that is made from whole grains and high in fibre - for this recipe we actually used rotini made out of chickpeas which are packed with protein, fibre, and are gluten-free! Did you know if you only cook your pasta to al dente (firm to the bite, with the white 'bone' in the centre), it actually lowers its glycemic index?

Ingredients:

Avocado Pesto

  • 1 cup (packed) fresh basil

  • 1 avocado

  • Juice of 1 lemon

  • 3 cloves garlic

  • 1⁄4 cup hemp hearts

  • 1 tbsp nutritional yeast

  • 1 tbsp olive oil

  • 1 tbsp water (or more as needed)

  • Sprinkle of red chilli flakes

  • Salt & pepper to taste

Pasta

  • 12 oz of your choice of pasta, cooked according to package instructions. I used Banza rotini noodles which is a high protein, high fiber, gluten-free pasta made out of chickpeas!

  • 1-2 cups of cherry tomatoes

  • 1 tbsp olive oil

  • Salt & pepper (to taste)

Instructions: