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In recent years, the culinary landscape has shifted dramatically toward plant-based meals, reflecting a growing awareness of health, sustainability, and ethical eating. With more people seeking nutritious and flavorful options, dishes that spotlight vegetables and wholesome ingredients have surged in popularity. One standout recipe that encapsulates this trend is Creamy Avocado Pesto Veggie Pasta. This dish not only satisfies the palate but also nourishes the body, making it an ideal choice for anyone looking to incorporate more plant-based meals into their diet.

Avocado Pesto Veggie Pasta

Discover the joy of healthy cooking with Creamy Avocado Pesto Veggie Pasta, a delightful plant-based dish that's both nutritious and satisfying. Made with whole grain pasta, vibrant vegetables, and a rich avocado pesto, this recipe is perfect for weeknight dinners or impressing guests. Packed with fiber, healthy fats, and essential vitamins, it’s an easy way to enjoy delicious flavors while nourishing your body. Elevate your meals with this wholesome delight!
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Ingredients
  

12 oz whole grain pasta (your choice: spaghetti, fusilli, or penne)

2 ripe avocados, pitted and peeled

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts)

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons lemon juice (freshly squeezed)

1/4 cup extra virgin olive oil

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup spinach leaves

1/2 cup roasted red bell peppers, sliced

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the whole grain pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.

    Prepare the Avocado Pesto: In a food processor, combine the ripe avocados, fresh basil leaves, pine nuts, minced garlic, Parmesan cheese, lemon juice, and a pinch of salt and pepper. Pulse until smooth, then slowly drizzle in the olive oil while the processor is running until the mixture is creamy. If the pesto is too thick, add a little of the reserved pasta water to reach your desired consistency.

      Combine Pasta and Pesto: In a large mixing bowl, combine the cooked pasta, avocado pesto, cherry tomatoes, spinach, and roasted red bell peppers. Gently toss until all ingredients are well mixed. If needed, add more reserved pasta water to loosen the sauce.

        Taste and Adjust: Taste the pasta and adjust seasoning with more salt, pepper, or lemon juice based on your preference.

          Serve: Divide the creamy avocado pesto veggie pasta into bowls. Garnish with fresh basil leaves, extra grated Parmesan cheese, and a drizzle of olive oil if desired. Serve immediately and enjoy your vibrant meal!

            Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings