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Avocado and Sun-Dried Tomato Pesto Pasta [Vegan]

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A full meal, in 15 minutes? It's possible, with this flavorful meal. In this recipe, a savory, creamy pesto made from sun-dried tomatoes, fresh basil, and avocado is combined with fresh-cooked pasta. Sprinkle with almond parmesan for the perfect quick and easy weeknight dinner.

Avocado and Sun-Dried Tomato Pesto Pasta [Vegan]

Calories

743

Serves

2-3

Cook Time

25

Ingredients

  • 8 ounces spaghetti
  • Water, to cook the pasta
  • 1/4 cup cashew nuts
  • 1/2 avocado
  • 1/2 cup loosely packed basil
  • 1/2 cup chopped sun-dried tomatoes (oil-packed, but drained)
  • 1 teaspoon minced garlic
  • 1 teaspoon red pepper flakes
  • 2 tablespoons reserved oil from sun-dried tomatoes
  • 1 tablespoon water
  • 1 teaspoon maple syrup

Preparation

  1. Cook spaghetti according to directions on package.
  2. While the spaghetti is cooking, prepare pesto.
  3. Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed cashews are fine, as it adds texture to the sauce.
  4. Once blended, transfer to large mixing bowl.
  5. Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about half a cup of reserved pasta water and toss, to loosen up the pesto.
  6. Serve warm.

Nutrional Information

Total Calories: 1486 | Total Carbs: 204 g | Total Fat: 55 g | Total Protein: 36 g | Total Sodium: 73 g | Total Sugar: 24 g

Per Serving: Calories: 743 | Carbs: 102 g | Fat: 28 g | Protein: 18 g | Sodium: 37 mg | Sugar: 12 g

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AUTHOR & RECIPE DETAILS


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International comfort food and desserts, no meat or dairy needed. Hi! I'm Amrita. I'm a 24-year-old food blogger who makes simple and delicious vegan recipes. Most are healthy, some are naughty. I'm straight-talkin' and also a certified cat lady. Come by to my blog, Crazy Vegan Kitchen.


 

 

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