Pasta Salad with a Creamy Avocado Pesto! 💚

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Pasta Salad with a Creamy Avocado Pesto! 💚

Serves 2-3⁣
For the pasta salad:⁣
- 2-3 servings rigatoni pasta or preferred pasta of choice⁣⁣
- 1/4 of a cucumber, diced⁣
- a few cherry tomatoes, sliced⁣

Avocado Pesto:⁣
- 1 large or 2 medium soft ripe avocados ⁣
- juice of 1 lemon⁣
- 3tbsp fresh flat leaf parsley leaves⁣
- 1tsp garlic granules ⁣
- a sprinkle of dried chilli flakes⁣ (optional)
- salt, to taste⁣

Method⁣
1. First cook the pasta according to packet instructions until al dante, drain, rinse with cold water to cool it down, then set aside. ⁣

2. Prepare your salad veggies for the pasta salad by dicing and slicing them up.⁣

3. Add all the pesto ingredients to a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to add more salt/chilli flakes. ⁣

4. Add the pasta and salad veggies to a large mixing bowl, plus any protein you are using, then gently stir in the creamy avocado pesto. Enjoy!!⁣

If you would like the crispy baked salt and pepper chickpeas added:⁣

1. Preheat the oven to 200C/180C can/400F/gas mark 6. Line a baking tray with non stick baking parchment. ⁣
2. Drain and rinse a 400g can chickpeas, then dry them using a clean tea towel. ⁣
3. Pour the chickpeas into a bowl, season with sea salt & cracked black pepper.⁣
4. Place them onto the baking tray and bake in the oven for 15 mins until crispy. ⁣

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  • Pasta Salad with a Creamy Avocado Pesto! 💚