Pasta with avocado and spinach

Name: Pasta with avocado and spinach
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g pine nuts; 80 g cashew nuts; 150 g baby spinach; 1 avocados; ½ lemons; 2 tbsp nutritional yeast; 2 tbsp olive oil; 500 g pasta; 1 tsp salt

Vegan main dish lunch

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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If you fancy a new twist on pasta, this avocado and spinach sauce should be next on your list! Whipped up in a blender in no time, it coats your favourite pasta with an ultra-creamy texture and a fresh taste. A simple and exquisite vegetarian dish!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 people

Cashew nuts
80 g	cashew nuts
2 dl	water

Sauce
150 g	baby spinach
1	avocado, cut into small pieces
50 g	pine nuts
½	lemon
2 tbsp	olive oil
1 ½ dl	water
1 tsp	salt

Pasta
500 g	pasta
	salted water, boiling
2 tbsp	nutritional yeast

How it's done

Cashew nuts

Bring the nuts and water to the boil in a small pan. Remove the pan from the heat, leave the nuts to cool in the water.

Sauce

Drain the soaked cashew nuts, combine with the spinach and all other ingredients up to and including the salt in a blender, puree until smooth.

Pasta

Cook the pasta in boiling salted water until al dente, drain. Return the pasta and sauce to the hot pan, mix, plate up and sprinkle with nutritional yeast.

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