Easy
20 mins.
1 persons
125g red lentil fusilli
120g (1 small) ripe Hass avocado
5g (1 tsp) nutritional yeast
15g walnuts
Small handful fresh basil
30g fresh spinach
60ml water
100g cherry tomatoes
Cook the pasta according to the package instructions.
Add the avocado, nutritional yeast, walnuts, fresh basil, spinach and water to a blender and blend until smooth. Add more water depending on the desired consistency.
Once the pasta is cooked drain and add to a bowl.
Pour the sauce and mix everything until the pasta is evenly coated with the pesto. Add the cherry tomatoes on top.
