VegNews featured this recipe for Avocado Pesto Pasta a few weeks ago. When I clicked through it, I saw the chef behind the recipe masterpiece is one of my favorite vegan chefs, Chloe Coscarelli. She makes such decadent vegan recipes and takes head-turning photos of them. I knew it was a dish I had to make. Click here for the full recipe.
I started off by boiling a pack of whole wheat spaghetti.
Then combined the pesto ingredients into the Vitamix. The only swap I made was using walnuts in place of pine nuts. Did you know walnuts have the highest antioxidants out of all the nuts? Woot! The neon green blob in the Vitamix was a sight to see. I think this would be a fun meal to make with kids, since they usually like avocados, as well as neon green goop. I scooped it onto my pasta and mixed it all together so each noodle could get a creamy green coating.
This recipe is not for the calorie counter or Weight Watcher, but I’m far from a calorie counter. I was totally satisfied with a small serving of this, alongside a green salad, since the wham-bam combo of heart-healthy fats from the avocado, olive oil and walnuts (along with an antioxidant punch from fresh basil) are filling and insanely good for your heart. So don’t fear the fat. Embrace it, green goodness and all.
I sprinkled on some chopped sun dried tomatoes. Love this addition. I need to cook with sun dried tomatoes more.
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