Avocado Pesto Pasta


Without a doubt one of the quickest and most simple recipes ever! This only takes 15 minutes to make and requires only 3 steps. All you need is one pot and a blender. The sauce can be eaten raw and would also be delicious with courgetti (courgette spaghetti) but it’s too cold for that right now, I’m craving warm carbs.


Avocado Pesto Pasta

Serves 4


Calories: 430   Carbs: 73g   Protein: 14g   Fat: 9g


  • 320g Brown Rice Pasta (or regular)
  • 50g Sun-dried Tomatoes
  • 1 Tbsp Olive Oil
  • 80g Avocado
  • 25g Fresh Basil (plus extra for garnish)
  • 1 Tbsp Lemon Juice
  • 2 Garlic Cloves
  • 30g Vegan Cheese
  • 25g Cashews
  • 1/2 Tbsp Italian Herbs
  • 6 Tbsp Water
  • Salt & Pepper


  1. To make the sauce, place all ingredients except for the pasta and tomatoes into a blender and whizz until smooth. Its as simple as that!
  2. Cook your pasta according to the instructions on the packet, I boiled my brown rice pasta for 12 minutes until al dente.
  3. Once the Pasta has cooked pour in the sauce, add sliced sun-dried tomatoes and chopped basil and stir. You can either heat this up or eat it cold.



One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s