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In recent years, the culinary landscape has witnessed a remarkable shift towards plant-based dishes. As consumers become increasingly health-conscious and environmentally aware, the demand for vibrant, nutritious meals has surged. Among these delightful offerings is the Creamy Avocado Pesto Veggie Pasta—a dish that not only tantalizes the taste buds but also nourishes the body. This vibrant pasta dish combines the creamy richness of avocados with the fresh flavors of basil and vegetables, creating a meal that is as satisfying as it is wholesome.

Avocado Pesto Veggie Pasta

Discover the vibrant flavors of Creamy Avocado Pesto Veggie Pasta, a delicious plant-based dish that's perfect for any meal. This recipe features whole grain pasta coated in a luscious avocado basil pesto, packed with healthy fats and nutrients. With fresh vegetables and simple ingredients, it's not only easy to make but also nourishing and satisfying. Perfect for family dinners or meal prep, this colorful dish caters to various dietary preferences while delighting your taste buds.
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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, packed

1/4 cup pine nuts (or walnuts for a twist)

2 cloves garlic, minced

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

2 tablespoons freshly squeezed lemon juice

1/4 cup extra virgin olive oil

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

1/2 cup roasted red bell peppers, sliced

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole grain pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving approximately 1/2 cup of the pasta cooking water, and set the pasta aside.

    Prepare the Avocado Pesto: In a food processor, combine the ripe avocados, fresh basil leaves, pine nuts (or walnuts), minced garlic, grated Parmesan cheese (or nutritional yeast), lemon juice, and a pinch of salt and black pepper. Pulse the mixture until smooth and creamy. With the processor running, slowly drizzle in the extra virgin olive oil until fully incorporated. If the pesto is too thick for your liking, add a little of the reserved pasta water until you reach your desired consistency.

      Combine Pasta and Pesto: In a large mixing bowl, combine the cooked pasta, creamy avocado pesto, halved cherry tomatoes, fresh spinach, and sliced roasted red bell peppers. Gently toss the mixture together until all ingredients are evenly coated with the pesto. If the dish appears dry, add more of the reserved pasta water as needed to achieve a luscious texture.

        Taste and Adjust: Sample the pasta and adjust the flavors by adding more salt, black pepper, or lemon juice to suit your taste preferences.

          Serve: Portion the creamy avocado pesto veggie pasta into individual bowls. For a beautiful presentation, garnish each serving with a few fresh basil leaves, a sprinkle of extra grated Parmesan cheese (or nutritional yeast), and an optional drizzle of olive oil. Serve immediately and delight in your colorful and nutritious meal!

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