Anyone else have a constant craving for pasta? I mean, I could eat pasta every day and not get tired of it. I made this vegan and gluten-free creamy avocado, cashew and spinach pesto pasta using ingredients from my most recent Green BEAN Delivery box and had to share. It is very simple to make and I hope you love it!
- 1 8oz box gluten-free quinoa spaghetti
- 1 avocado
- 1 garlic clove
- 1/4 cup cashews
- 1/2 cup fresh basil
- 1/2 cup grape tomatoes
- 1 cup baby spinach
- juice from 1/2 lemon
- 3 cups water
- 1 tsp. oil of choice
- salt + pepper (add as much as you’d like)
*I topped mine with chopped basil, crushed red pepper and raw shelled hemp hearts*
In large pot, bring 2 3/4 cups water to a boil and add pasta. Cook for 10-12 min until cooked thoroughly, but not mushy. While pasta is cooking, sauté 3/4 cups baby spinach in oil of choice over medium heat for 1-2 min. Add avocado, cashews, basil, garlic clove, lemon juice, 1/4 cup water, 1/4 cup uncooked baby spinach, salt and pepper to food processor and blend/pulse until creamy. Mix drained pasta with sautéed spinach and pesto. Slice grape tomatoes in half and add them to pasta. Mix everything together, add your toppings of choice and enjoy!