All Photos © Christine Elise McCarthy 2016
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This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish. I had an avocado that was about a day past its prime & loads of spinach – so this was born. I used a few serrano peppers for heat but that it totally optional.
*NOTE – I also used fresh basil that I had frozen a few weeks ago. Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.
Vegan Pasta with Creamy Avocado & Spinach Pesto
1 lb pasta – cooked as directed
1 large avocado
2 packed cups of fresh spinach
2 garlic cloves
1/4 packed cup fresh basil *See note above
2 serrano or jalapeno peppers (optional) – seeded
1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste
S&P to taste
Blend everything except the pasta in a blender or food processor. Season with S&P & adjust anything else to suit your fancy.
Toss with warm pasta.