Black bean spaghetti with avocado pesto

Name: Black bean spaghetti with avocado pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 ½ tbsp pine nuts; 2 avocados; ½ bunch basil; 250 g cherry tomatoes; 1 garlic; 1 limes; 1 tbsp olive oil; 400 g Black Bean Spaghetti; ½ tsp herb salt; a little pepper; salt

Total: 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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Black bean spaghetti will add variety to your pasta dish. It is vegan, gluten-free, high in fibre and packs a real protein punch. It will also switch up the colour of your dish. Tomato and basil stand out beautifully and provide an aesthetic finishing touch. This recipe is quick to make and best enjoyed lukewarm.

Nadja - LouMalou

Ingredients

for 4 person

Spaghetti
400 g	Black Bean Spaghetti
	salted water, boiling

Avocado pesto
2	avocados
1	lime, use only the juice
1 tbsp	olive oil
1	garlic clove, pressed
½ tsp	herb salt
a little	pepper
3 ½ tbsp	pine nuts, toasted
250 g	cherry tomatoes, halved
½ bunch	basil, finely chopped

How it's done

Spaghetti

Cook the spaghetti in salted water according to the packet instructions, drain and keep warm.

Avocado pesto

Cut the avocados in half, remove the stones, scoop out the flesh, mash with a fork. Immediately mix in the lime juice, oil and garlic, season the pesto. Stir in the pine nuts, tomatoes and basil. Mix the pesto in with the spaghetti.

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