vegetarisch
gezond
gemakkelijk
snel
vega
Colorful Veggie Pasta with Avocado Pesto
This pasta is packed with fresh vegetables and finished with a rich and creamy avocado pesto. It tastes as good as it looks and is ready in less than 30 minutes! Perfect for those busy weeknights. I promise you, this will be a hit with everyone at the table!
Prep time
30 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 200 g whole wheat spaghetti
- 1 red bell pepper, diced
- 1 zucchini, sliced into half moons
- 200 g cherry tomatoes, halved
- 2 cloves of garlic, minced
- 2 ripe avocados
- 30 g fresh basil
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Nutrition facts
fat
22g
kcal
500
protein
14g
carbs
60g
Instructions
- 1 Cook the spaghetti according to the instructions on the package.
- 2 While the pasta is cooking, sauté the vegetables and garlic in a pan with a little olive oil until they are soft.
- 3 Meanwhile, make the avocado pesto by blending the avocados, basil, lemon juice, olive oil, salt, and pepper in a blender until you have a creamy sauce.
- 4 Drain the cooked pasta and add it to the pan with the vegetables. Stir in the avocado pesto until everything is well combined.
- 5 Serve the pasta with a little extra basil and enjoy!
