Red Lentil Pasta with Vegan Avocado Pesto

Total Cooking Time: 20 minutes

Makes 3 Portions

Ingredients:

• 3 portions Red Lentil Pasta (we used Barilla)

• 130g cashews

• 1 ready-to-eat avocado

• Juice of 1/2 lemon

• 35g fresh basil

• 4 tbsp olive oil

• 1 tbsp yeast

• 3 tbsp water

• 1 peeled garlic clove

• Pinch of Himalayan salt

Method:

1. Blend 80g of cashews, fresh basil, yeast, avocado, lemon juice, salt, oil, garlic and water until creamy*.

2. Boil your preferred pasta in lightly-salted water.

3. Crush the remaining 50g cashews and toast on a pan until golden and put aside in a bowl.

4. Once pasta is cooked and avocado pesto is ready, toss your pasta with the pesto. Add more oil if necessary.

5. Sprinkle the pasta with the toasted cashews.

6. Serve <3

*Add more water if needed