Looking for an easy Meatless Monday recipe? This popular dairy-free, delicious avocado pesto pasta should please the entire family (and they’ll never know it’s vegan!). From Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way.
SERVES 4 TO 6
Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta. Adding avocado to pesto creates a rich and creamy texture without using cheese. Kids and adults often tell me this is the best pasta they’ve ever eaten!
1 pound linguine
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes, optional
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sundried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.