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In recent years, there has been a significant shift towards plant-based diets as more people recognize the numerous health benefits associated with consuming whole, unprocessed foods. This trend has given rise to a variety of creative and nutritious recipes that not only cater to those seeking healthier alternatives but also appeal to a wider audience. Among these culinary innovations is the Avocado Pesto Veggie Pasta, a dish that seamlessly combines the richness of avocados with the vibrant flavors of fresh herbs and vegetables. This recipe stands out not only for its delightful taste but also for its impressive nutritional profile.

Avocado Pesto Veggie Pasta

Discover the deliciousness of Avocado Pesto Veggie Pasta, a vibrant and nutritious plant-based dish that combines creamy avocado, fresh herbs, and colorful vegetables. This recipe showcases the benefits of whole foods, featuring whole wheat pasta and a handful of flavorful ingredients. Packed with healthy fats, vitamins, and antioxidants, this pasta is not only satisfying but also incredibly nourishing. Perfect for anyone looking to enhance their diet without sacrificing flavor!
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Ingredients
  

12 oz whole wheat pasta (choose spaghetti or penne)

2 ripe avocados, pitted and peeled

1 cup fresh basil leaves, firmly packed

2 cloves garlic, finely minced

1/4 cup pine nuts (or substitute with walnuts for a different flavor)

1/4 cup grated Parmesan cheese (for a vegan option, use nutritional yeast)

1/4 cup extra-virgin olive oil

Juice of 1 lemon

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

1/2 cup zucchini, thinly sliced

1/2 cup bell pepper, sliced (any vibrant color will work)

Optional: Red pepper flakes to add a spicy kick

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add your whole wheat pasta and cook per the package instructions until it is al dente. Before draining, reserve 1/2 cup of the pasta water for later use. Once ready, drain the pasta and set it aside.

    Prepare the Avocado Pesto: In a food processor, combine the ripe avocados, fresh basil leaves, minced garlic, and pine nuts. Blend until you achieve a smooth consistency. With the processor running, gradually drizzle in the olive oil until the mixture becomes creamy and well-combined. Add the lemon juice, grated Parmesan cheese (or nutritional yeast), and season with salt and pepper. Blend once more until everything is fully incorporated. If your pesto appears too thick, slowly mix in some reserved pasta water until you reach your desired creaminess.

      Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the thinly sliced zucchini, bell pepper, and spinach to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender yet still colorful and crisp.

        Combine Everything: Reduce the heat to low. Add the drained pasta to the skillet with the sautéed vegetables. Pour the luscious avocado pesto over the pasta. Gently toss all the ingredients together, ensuring the pasta and veggies are evenly coated. If the mixture feels too thick, stir in more reserved pasta water until it achieves a creamy and luscious texture.

          Add Final Touches: Carefully fold in the halved cherry tomatoes. Taste the dish and adjust the seasoning as needed, adding more salt, pepper, or red pepper flakes for heat if desired.

            Serve and Enjoy: Plate the pasta in shallow bowls or large serving dishes. For an appealing presentation, garnish with extra grated Parmesan cheese, a sprinkle of freshly cracked black pepper, and a few fresh basil leaves.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4