After several hours of watching La Vuelta (that’s the Professional Cycling Tour of Spain to the uninitiated), it was time to refuel, it had been a stressful but exciting ride and I needed something quick and easy. Pasta is always good in this respect, there was a ripe avocado begging to be used and lots of spinach as well as a glut of homegrown cherry tomatoes, so pasta and pesto it was. I had asked for peas, but husband had forgotten to add them to the shopping list so frozen mixed veg it was. This is great for a midweek meal.
This meal is rich in minerals, B vitamins, Vitamin E, iron, potassium, omega oils, lycopene – a carotenoid said to protect from cancer – Vitamin C, protein, fibre, and much much more.
(Yes, this recipe has avocado and olive oil and walnuts in, but they all contain healthy fats, the ones your body, brain, skin etc. need, so don’t be saying it has too many calories or too much fat! See below for links to other avocado and pasta recipes)
Vegan, Gluten-free, Organic where possible. All measurements approximate.
Gluten-free Pasta, cooked in boiling water for required time, until al dente
Halfway through, add some Frozen Mixed Veg
Drain when cooked and tip into a warm bowl when the pesto is ready.
While the pasta is cooking, make the Pesto and chop the tomatoes – makes enough for 2-3, I froze what was left over.
In a chopper or blender, add:
Half a ripe Avocado, chopped
A Large Handful of Spinach (washed)
A good splash of Raw Virgin Olive Oil
A squeeze of Lemon Juice
A handful of Walnut Pieces
Black Pepper & Pink Himalayan Salt
Approx. 2 Tbsps Nutritional Yeast, (estimated, I actually tipped the container and it fell in unmeasured!)
Blend until smooth, adjusting seasoning to taste.
Mix required amount into the pasta and veg, serve with chopped cherry tomatoes, black pepper and a green salad.
Copyright: Chris McGowan