Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan kale and avocado pesto pasta. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
To store for a longer time, drizzle some oil over the pesto sauce to prevent. This quick, easy kale avocado pesto pasta is a deliciously simple recipe, with a creamy texture and tons of flavor. A super healthy but comforting vegetarian and vegan pasta dinner!
Vegan kale and avocado pesto pasta is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Vegan kale and avocado pesto pasta is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook vegan kale and avocado pesto pasta using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegan kale and avocado pesto pasta:
- Prepare 2 cups penne pasta
- Get 2 cups packed, roughly chopped kale leaves (washed and drained)
- Prepare 1 large ripe avocado
- Prepare 1/4 cup walnuts
- Make ready 1 small lemon/lime or half a large lemon/lime juice
- Take 2 cloves garlic, peeled and chopped
- Get 1 large green chili/jalapeno pepper (or crushed red chilies); optional
- Take 3 tablespoons Extra Virgin Olive oil (or more according to personal preference)
- Take to taste Salt
- Prepare Freshly ground black pepper (optional; I have used only green chilies)
Choose your favorite pasta, mix up the avocado pesto. Bright and delicious, this Avocado Pesto Pasta is packed with fresh Herbs, creamy Avocado, and Nutritional Yeast for a totally healthy & plant-based First, we'll make our Pesto creamy by using a ripe Avocado (and a splash of Vegetable Broth) instead of Oil! The healthy fats and fiber in the Avocado. This California-inspired pesto pasta recipe combines the light, creamy flavor of the avocado with a rich basil pesto for a unique vegetarian pasta dish.
Instructions to make Vegan kale and avocado pesto pasta:
- Cook pasta according to package instructions; al dente. Keep aside a cup of pasta water and drain, rinse with cold water and keep aside. Make sure to salt the water well.
- TO MAKE THE PESTO: In a food processor fitted with a metal blade, combine the chopped kale, avocado chunks, chopped garlic, walnuts, salt, lemon juice and green chili.
- Drizzle olive oil through the open chute on top and blitz until fully combined, scraping the sides of the processor in between. Do a taste test and add lemon juice, salt or oil if needed. Make a slightly coarse paste.
- Remove to a bowl and keep aside.
- Just before serving, stir in as much of the kale avocado pesto into the pasta and enjoy warm or at room temperature showered with more walnuts! If needed, stir in some of the pasta water to thin the pesto sauce. Enjoy foodies!
- Notes
Leftover pesto sauce can be stored in an airtight glass jar for up to 3 to 4 days. To store for a longer time, drizzle some oil over the pesto sauce to prevent the top from browning.
Pestos are not only for pastas; you can use them up in sandwiches, as dips, on pizzas (instead of tomato sauce), in salads etc.
Use any kind of pasta you love; it could be spaghetti, macaroni, spiral, rigatone, shell etc.
Instead of walnuts, you can use cashews, sunflower seeds, almonds etc.
- For best results and taste, use EVOO (extra virgin olive oil) but if you cannot find it, regular refined oil will do.
If you love cheese, stir in 1/4 cup of Parmesan cheese while making the pesto and serve with a sprinkle of more Parmesan!
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Easy vegan pesto with tons of fresh herbs, nutrient-rich kale, seeds, and nutritional yeast! It's easy to make, incredibly versatile depending on what greens and nuts you have on hand, and BIG on flavor. This creamy avocado kale pasta is a riff on that one. I removed a couple of ingredients (basil and olive oil) and added to it (lots of kale and a smattering Vegan; meat option.
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