Twisted Avocado Pesto
Combine wonderfully earthy tastes and vibrant tones to form this vegan, nut-free pesto that will leave your tongue craving more.
|5||baby portabella mushrooms|
|2 1⁄2||hass avocado|
|1||lb||whole wheat rotini|
|2||ds||salt & black pepper|
|ds||crushed red pepper (to taste)|
|Prep time||20 minutes|
Cook pasta in salted, boiling water.
Meanwhile, heat vegan broth over medium heat in a separate pan. Cook mushrooms and scallions for 7 minutes, stirring infrequently.
Use a food processor to mince the herbs.
Add minced garlic to the hot pan for 2 minutes before transferring all the ingredients into the food processor. Process lightly.
Scrape avocados into processor, along with lemon juice.
Add oil while ingredients are fully processed- until relatively smooth. Season to taste.
Add pesto to warm pan, along with the drained pasta. Mix gently to completely combine.