Recently I have been trying to reintroduce Avocado into my repertoire. If you remember, a couple of months ago I said I had overdosed on the stuff and the very sight of the green scrotum resembling fruit made me sick. Okay, I actually just made myself vomit a little in my mouth with that previous sentence. Not a good start.
author: amrita(Thank You)
source: crazyvegankitchen.com
Ingredients:
- 8 oz Spaghetti
- Water to cook Pasta
- Avocado and Sun-Dried Tomato Pesto:
- 1/4 cup Cashew Nuts
- 1/2 an Avocado
- 1/2 cup loosely packed Basil
- 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
- 1 teaspoon minced Garlic
- 1 teaspoon Red Pepper Flakes
- 2 tablespoons reserved Oil from Sun-Dried Tomatoes
- 1 tablespoon Water
- 1 teaspoon Maple Syrup
Instructions:
- Cook Spaghetti according to directions on package.
- Whilst the Spaghetti is cooking, prepare pesto.
- Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
- Once blended, transfer to large mixing bowl.
- nexs AVOCADO AND SUN-DRIED TOMATO PESTO PASTA for full instraction
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