Avocado Pesto Spaghetti
with Cherry Tomatoes and Pine Nuts
In this recipe, you'll use avocado instead of nuts to make a creamy green pesto!
Cals 708 · Prot 25 · Carbs 98 · Fat 28
Quick & Easy
Vegan
20 min
In this recipe, you'll use avocado instead of nuts to make a creamy green pesto!
Cals 708 · Prot 25 · Carbs 98 · Fat 28
Quick & Easy
Vegan
Ingredients
Pesto
Garlic cloves
1 Piece
Fresh basil
30 Grams
Avocado
1 Piece
Nutritional yeast
4 Grams
Olive oil
2 Tbsp
Lemon
1 Piece
Salt
1 Tsp
Black Ground Pepper
0.5 Tsp
To serve
Whole-wheat spaghetti
9*10*11*
200 Grams
Pine nuts
2*
20 Grams
Olive oil
1 Tbsp
Cherry tomatoes
150 Grams
Salt
0.5 Tsp
Sun dried tomatoes
30 Grams
Rocket
20 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2976 / 708 |
| Fats (g) | 28.1 |
| of which saturated (g) | 3.5 |
| Carbohydrates (g) | 98 |
| of which sugars (g) | 14.8 |
| Fibers (g) | 22.8 |
| Proteins (g) | 25.1 |
| Salt (g) | 0.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
2 Toast nuts
Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Transfer to a bowl and reserve the pan.
3 Fry tomatoes
Return the pan to a medium-low heat with a drizzle of oil. Once hot, add the cherry tomatoes and a splash of water with a pinch of salt. Cover with a lid and fry for 6-8 min, or until the tomato skins begin to split.
4 Prep
Meanwhile, peel and mince the garlic. Pick the basil leaves. Roughly chop the sun-dried tomatoes.
5 Make pesto
Chop the avocado in half and remove its stone. Scoop the flesh directly into a food processor. Add the basil leaves, garlic, nutritional yeast, olive oil and a squeeze of lemon juice and blitz until smooth. Season very well with salt and pepper.
6 Serve
Once cooked, return the spaghetti to the pot. Add the avocado pesto and sun-dried tomatoes and toss to coat. Divide among plates and top with the tomatoes. Garnish with the pine nuts and rocket.
Tip! Don't heat the pesto or it will turn brown!
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?