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Before you jump to Vegan kale and avocado pesto pasta recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
In general, people have been taught to believe that “comfort” foods are terrible for the body and have to be avoided. At times, if your comfort food is a sugary food or another junk food, this is very true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are several foods that, when you eat them, can boost your mood. When you feel a little down and need an emotional boost, test out a few of these.
Eggs, believe it or not, are wonderful for helping you fight depression. Just make sure that you don’t get rid of the yolk. The egg yolk is the most essential part of the egg iwhen it comes to helping raise your mood. Eggs, the egg yolks particularly, are rich in B vitamins. B vitamins can truly help you improve your mood. This is because they help your neural transmitters–the parts of your brain that dictate your mood–function better. Try eating an egg and be happy!
You can see, you don’t need junk food or foods that are not good for you to feel better! Try a few of these hints instead.
We hope you got insight from reading it, now let’s go back to vegan kale and avocado pesto pasta recipe. To cook vegan kale and avocado pesto pasta you only need 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Vegan kale and avocado pesto pasta:
- Take 2 cups penne pasta
- You need 2 cups packed, roughly chopped kale leaves (washed and drained)
- Use 1 large ripe avocado
- Prepare 1/4 cup walnuts
- Take 1 small lemon/lime or half a large lemon/lime juice
- Provide 2 cloves garlic, peeled and chopped
- Prepare 1 large green chili/jalapeno pepper (or crushed red chilies); optional
- Get 3 tablespoons Extra Virgin Olive oil (or more according to personal preference)
- Use to taste Salt
- Provide Freshly ground black pepper (optional; I have used only green chilies)
Instructions to make Vegan kale and avocado pesto pasta:
- Cook pasta according to package instructions; al dente. Keep aside a cup of pasta water and drain, rinse with cold water and keep aside. Make sure to salt the water well.
- TO MAKE THE PESTO: - In a food processor fitted with a metal blade, combine the chopped kale, avocado chunks, chopped garlic, walnuts, salt, lemon juice and green chili.
- Drizzle olive oil through the open chute on top and blitz until fully combined, scraping the sides of the processor in between. - Do a taste test and add lemon juice, salt or oil if needed. Make a slightly coarse paste.
- Remove to a bowl and keep aside.
- Just before serving, stir in as much of the kale avocado pesto into the pasta and enjoy warm or at room temperature showered with more walnuts! If needed, stir in some of the pasta water to thin the pesto sauce. - Enjoy foodies!
- Notes - - Leftover pesto sauce can be stored in an airtight glass jar for up to 3 to 4 days. To store for a longer time, drizzle some oil over the pesto sauce to prevent the top from browning. - - Pestos are not only for pastas; you can use them up in sandwiches, as dips, on pizzas (instead of tomato sauce), in salads etc. - - Use any kind of pasta you love; it could be spaghetti, macaroni, spiral, rigatone, shell etc. - - Instead of walnuts, you can use cashews, sunflower seeds, almonds etc.
- For best results and taste, use EVOO (extra virgin olive oil) but if you cannot find it, regular refined oil will do. - - If you love cheese, stir in 1/4 cup of Parmesan cheese while making the pesto and serve with a sprinkle of more Parmesan!
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