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Cheesy Avocado Pasta - Raw, Vegan & Nut-free

RECIPE BY PLANT YOUR STANCE

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


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