It’s extremely important to incorporate healthy fats into your diet, and this avocado pesto pasta is filled with them. If you’re not an avocado fan, or prefer a lighter pesto, read on for substitutions.
Not everyone is a fan of avocados (I don’t understand it either) and it gives some acid reflux. Avocados are a high FODMAP food, and if you are sensitive to high FODMAP foods (avocados, cauliflower, wheat, etc) then you already know you can only eat them in small portions if at all. Avocados also have a high fat content (all healthy fats!) but too much fat in one sitting can cause heartburn and other acid reflux symptoms. If either of the two apply to you, try these substitutions:
- Light coconut milk. I prefer light coconut milk to full fat coconut milk as it does the trick just fine and has a far lesser fat content.
- Plant-based yogurt. This one is tricky, as every brand of vegan yogurt tastes different. My favorites are Culina, Forager’s, and Coconut Cult, but everyone’s taste buds are different.
- Vegan parmesan & olive oil. Most pesto recipes call for olive oil, but I found I didn’t need it with the avocado. If you’re not going to use avocado, try a couple tablespoons with some vegan parmesan mixed in. My favorite vegan parmesan brand is Violife which can be found HERE.
Quick + Flavorful
The best part of this recipe is how quickly you can whip it up. I hate being in the kitchen for hours, especially when I’m hungry and just want something quick and healthy. You can also prep the pesto in advance and reheat it when you make your pasta.
Avocado Pesto Pasta
- 1 large ripe avocado
- 1.5 cup fresh basil leaves
- 1/3 cup pine nuts
- juice from 1 lime or lemon
- 2 tbsp nutritional yeast
- 2 tbsp water add more if too thick
- salt & pepper to taste
- 2 - 3 servings of spaghetti any pasta works
- red pepper flakes optional topping
- vegan parmesan optional topping
- sprinkle of pine nuts optional topping
- salt & pepper optional topping
- blend pesto ingredients (avocado, basil, pine nuts, lime juice, nutritional yeast, water, salt & pepper) in a food processor or blender. gradually add more water if it's too thick. if you find it too thin, add another tbsp of nutritional yeast or another sprinkle of pine nuts
- cook spaghetti according to package. when done, mix in the pesto. sprinkle with salt, pepper, and any of the optional toppings