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Creamy Avocado Pesto & Sun Dried Tomato Linguine Recipe

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Creamy Avocado Pesto & Sun Dried Tomato Linguine
Prep: 30m | Cook: 30m | Ready: 1h 0m | |
Feeds:

Ingredients

For the Pasta
150 grams linguine
8 small sundried tomatoes
1 tablespoon olive oil
1 to taste salt
1 to taste black pepper
For the Creamy Pesto Sauce
1 large avocado
1 clove garlic
15 grams basil
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
3 tablespoons unsweetened dairy-free milk
2 teaspoons nutritional yeast flakes

Steps

Step 1
Soak the cashew nuts in boiling water for at least 20 minutes before making the pesto
Step 2
Cook the pasta according to the instructions on the packet, reserving a cup of pasta water before draining
Step 3
Drain the cashews and add to a food processor along with the other pesto ingredients. Blend until you have a nice smooth, thick sauce
Step 4
Fry the sundried tomatoes in a tablespoon of olive oil for 1-2 minutes, allowing them to infuse the oil. Then add the creamy pesto sauce and the pasta to the pan
Step 5
Stir together and add a couple of tablespoons of the reserved pasta water which will thin the sauce a little and help make it even more silky
Step 6
Plate up with the extra chopped avocado pieces and fresh rocket leaves on top
This dish is special because...
If you’re trying to eat more plant-based food beyond Veganuary, this scrumptious pasta dish is a winner. The homemade pesto and sundried tomato gives it so much fresh flavour, paired with avocado which gives the sauce a smooth velvety texture.
Find more recipes in...
Main Courses
Mediterranean
Vegan
Vegetarian
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