Spaghetti with Avocado Spinach Pesto
Vegan, whole wheat spaghetti with avocado spinach pesto. Full of flavor with garlic, olive oil, basil, walnuts, and lemon!
- 8 oz whole wheat spaghetti
- 1 cup packed basil leaves
- 1 cup packed spinach
- ½ cup walnuts
- 4 cloves garlic
- 2 avocados
- 2 tablespoons lemon juice
- ⅔ cup extra virgin olive oil
- black pepper
- sea salt
Cook the spaghetti according to the package instructions and drain.
In a food processor, combine basil, spinach, walnuts, garlic, avocados, lemon juice, olive oil, sea salt, and black pepper. Blend until smooth in consistency.
Add the avocado spinach pesto to the spaghetti until well combined. You can use up all of the pesto with the pasta or save some to eat as a dip later!
Top with more walnuts, basil, parmesan cheese (if not vegan), or cherry tomatoes and enjoy!
- You can use any of your favorite pastas in this dish!
Calories: 521kcal | Carbohydrates: 37g | Protein: 9g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Sodium: 13mg | Potassium: 502mg | Fiber: 5g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg