Description
This avocado pesto pasta is deliciously creamy dairy-free pasta that’s made with avocado, arugula, basil, nutritional yeast, and gluten-free pasta.
Ingredients
Units
Scale
- 8 oz gluten-free (or grain-free) pasta
- 1 avocado, halved and pitted
- 1 cup arugula
- 1 cup basil
- 1 tbsp nutritional yeast
- 2 garlic cloves, peeled
- Salt and Pepper to taste (omit pepper for AIP)
- Juice half lemon
- 3 tbsp olive oil
Instructions
- Boil the pasta as directed, and set aside about 1/3 cup of pasta water. Cook until al dente and strain.
- To make the pesto, add the avocado, arugula, basil, nutritional yeast, garlic, salt and pepper, lemon juice, olive oil, and pasta water to a high-speed blender. Blend until smooth and creamy.
- Add the pesto to the cooked pasta and toss to thoroughly coat.
- Serve topped with additional fresh basil to taste.
Notes
Omit the nutritional yeast if desired for a less cheesy flavor. You can also use parmesan if tolerated.
All nutritional information are estimations and will vary.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Fat: 9.9g
- Carbohydrates: 24.1g
- Fiber: 5.1g
- Protein: 3.5g
Keywords: avocado pesto