Creamy Avo Basil Pesto Pasta

Creamy Avo Basil Pesto Pasta ... Need I say more? Seriously though, this pasta sauce is so delicious and fresh which is perfect for summer!  

I was so impressed with this sauce, because I literally just winged it, and it turned out SO well! 

The only problem is that this recipe calls for a food processor and if you don't have one it may be a problem, but not the end of the world because a blender might do the job as well. I'll test this theory out and let you know because I recently moved in with my boyfriend, and we don't have a food processor. So if the blender doesn't work then it may be a while until I can make this again (boo). I guess I'll just need to go visit my mom more often to use the food processor. 

I enjoyed this pasta sauce with some fresh rosa tomatoes, spinach, toasted pine nuts and tofu.

If you are not a fan of avo, I have another recipe for a basil pesto pasta sauce here.

Ingredients: (makes enough sauce for about 4 servings of pasta)

Sauce ingredients:
- 2 1/2 Avos
- 1/8 - 1/4 cup Lemon juice *
- 1 Tbsp Apple cider vinegar
-  +/- 35g Fresh Basil**
- 1-2 Tbsp Nutritional yeast
- Salt and Pepper to taste
- 1/4 cup olive oil***

Add-ins - quantities of these ingredients is up to your preference
- Cooked pasta (enough for about 4 servings)
- Rosa tomatoes
- 1 tin of Beans or 2 blocks of cooked tofu
- Spinach
- Pine nuts (optional since they're pricey af)

Method: 

1. Place all the sauce ingredients in the food processor and blend until smooth. Adjustments to the consistency can be made by adding more olive oil or some water.
2. Place the sauce in a bowl with the precooked pasta, spinach, tomatoes, beans or tofu, and pine nuts.
3. Mix the sauce through thoroughly.
4. Dish up and enjoy!


* I love the taste of Lemon juice so I used 1/4 cup
** Depends on how strong you want the basil flavour
*** You may need a bit more, depending on the consistency you'd like