Cheesy Avocado Pasta - Raw, Vegan & Nut-free

This is a recipe for all of the avocado lovers out there! The undeniable creaminess the avocado gives makes for a perfect sauce over pasta and zoodles.

INGREDIENTS

• AVOCADO PESTO
• Avocado, 1 ripe
• Fresh Basil, 1 handful
• Tahini, 1 tbsp
• Onion Powder, 1 tbsp
• Juice of 1 Lemon
• Nutritional Yeast, 1 tbsp
• Turmeric, 1 tsp
• Oregano, 1 tsp
• Salt & Pepper, a pinch
• ZOODLE BASE
• Zucchini, 1 ( or 2 medium, spiralized)
• Kale, 1 bunch (chopped)
• Frozen Peas, 1 cup (thawed)
• RAW VEGAN PARMESAN
• Almonds, 1/2 cup
• Nutritional Yeast, 2 tbps
• Garlic, 1 tsp
• Salt, to taste

METHOD

1. Add all your pesto ingredients in a blender and blend until smooth and creamy.
2. Place zoodles, kale and peas in a bowl.
3. Mix the pesto through the zoodles, kale and peas.
4. Serve in your favourite Coconut Bowls and top with vegan parmesan. Enjoy!

Ashley Brown is a plant-based chef that focuses on raw food. You can find her in Melbourne creating delicious plant-based recipes and teaching yoga.

Instagram: @plantyourstance