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Red Lentil Pasta with Vegan Avocado Pesto

Total Cooking Time: 20 minutes

Makes 3 Portions


  • 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


  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

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