Creamy Avocado Pesto & Sun Dried Tomato Linguine

https://ninth.recipes/recipes/creamy-avocado-pesto-sun-dried-tomato-linguine

Ingredients

150 grams linguine

8 small sundried tomatoes

1 tablespoon olive oil

1 to taste salt

1 to taste black pepper

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

What makes this dish special?

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.