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Plated Spaghetti with Avocado Spinach Pesto
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5 from 1 vote

Spaghetti with Avocado Spinach Pesto

Vegan, whole wheat spaghetti with avocado spinach pesto. Full of flavor with garlic, olive oil, basil, walnuts, and lemon!
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 6
Author: Shweta

Ingredients

  • 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
  • cup extra virgin olive oil
  • black pepper
  • sea salt

Instructions

  • 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!

Notes

  • You can use any of your favorite pastas in this dish!

Nutrition Info

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
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