Hands down my new favorite way to make a creamy pesto! The base of this pesto has avocados, parsley & cashews. Making this entire dish #oilfree#dairyfree & #plantbased
Ingredients (Serves 2):
- Fettuccine Noodles (1/2 package)
- Zucchini (I used 1/2 giant zucchini from the farmers market @j.andv.gutierrezfarms , or 2 large and a hand held julienne gadget to make the zucchini strips)
- Arugula (approx 2 cups)
Avocado Cream Pesto Ingredients:
- 1 1/2 Small Avocados (or 1 large)
- 1/2 Bunch Italian Parsley (including stems)
- Fresh Basil (handful)
- Raw Cashews (about 2 Tbs soaked in hot water for 30min, can omit)
- 1 raw Garlic Clove (or to taste)
- Red Wine Vinegar (1 tbs, can omit and use fresh lemon juice instead)
- 1/2 Cup Water (Note: slowly add water, may need more or less. Water is used in place of oil in this recipe to make oil-free)
- Salt (no black pepper)
Topping:
- Hemp Seeds
- Crushed Red Pepper
Instructions:
1. Cook Pasta in salted water (reserve some when combining the sauce and noodles/zucchini noodles).
2. Combine all ingredients (except for the water & salt) from the pesto sauce list.
3. Check consistency & flavor, add water & salt as desired. I liked mine on the thicker side, be careful when adding in water.
4. Cook zoodles for about 2-3 minutes with a garlic clove & salt. You don’t want soggy zucchini, so it barely needs any cooking, or you can do raw zucchini noodles.
5. Combine drained pasta, cooked zucchini noodles, arugula and avocado cream sauce, no heat required here since the boiled fettuccine with wilt down arugula and warm up sauce. You can use low heat if needed.
6. Optional: ladle in salted pasta water if the sauce is too thick, I only used about 1/2 ladle at the end. Super creamy & delish!!
7. Top with hemp seeds & red pepper flakes. (Seasoned Breadcrumbs would be awesome here too!)
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