Two pasta recipes in a row? Don’t mind if I do!
Pasta is one of my favourite foods and it’s such a comfort food for me, too. Give me a bowl of pasta and I’m happy!
This summer I have been loving this avocado pesto. It’s SOO creamy, full of flavour and healthy! Plus, it can be whipped up in a matter of minutes: It only requires 8 ingredients that you simply process to a creamy mixture in your blender or food processor. Then you mix it with your favourite choice of pasta and that’s it – dinner is ready!
I’ve never been a big fan of pesto pasta dishes because they would always leave me feeling kind of sick, which was probably due to the high oil content in the pesto. This avocado pesto is high in fat, too, but it’s completely wholesome and makes me feel amazing. I’m not one of those people who demonize oil but I will always choose whole fat sources, such as avocado, over refined fats like oil.
Avocado has amazing health benefits: it’s a great source of monounsaturated fats and vitamin E. Added to that, they contain a good amount of fibre and many different minerals.
My go-to pasta choice used to always be whole spelt pasta. Whole spelt spirelli in particular. Recently, I discovered some really tasty grain-free pasta alternatives and I have seriously been loving them. I’ve tried chickpea pasta, yellow pea pasta and red lentil pasta. The yellow pea one is probably my favourite. In my opinion, they hardly taste any different than regular pasta but they do have a different consistency. They are also much higher in plant-protein than spelt pasta is for example. So in my opinion they are definitely winning.
To make this dish more nutritious I added cherry tomatoes, arugula, toasted pine nuts and sprinkled some hemp seeds on top. These also give it a nice bite!
I hope you’ll enjoy this pasta dish as much as I do. If you remake it, I would love to hear how you liked it. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Creamy avocado pasta
- 350 g pasta of choice
- 2 handfuls cherry tomatoes
- 2 handfuls arugula
- 3 tablespoons toasted pine nuts
- 2 ripe avocados, flesh only
- 2 cloves garlic, minced
- 1 lemon, juice
- 2 tablespoons olive oil
- 1 handful fresh basil
- 1 tablespoon water
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cook pasta according to package instructions. Run it under cold water and drain.
Wash and cut arugula and cherry tomatoes
For the avocado pesto, simple combine all ingredients and mix them in your blender or food processor until smooth. Add water to thin out if necessary and add salt and pepper to taste.
In a large mixing bowl, combine pasta, avocado sauce, arugula and cherry tomatoes. Garnish with toasted pine nuts. Serve warm or cold.