This creamy vegan avocado pesto pasta with collard greens is the perfect way to get your daily greens in. It’s easy, quick, made with only a few ingredients, and super healthy!
I’ve been craving greens for the past couple of days and made this absolutely delicious pasta recipe.
It’s made from some leftover cooked pasta, homemade pesto sauce, avocado, and fresh collard greens leave.
Definitely what I’d call a “fridge cleaning” meal that turned out pretty darn good!
Pasta is one of my go-to meals, it’s quick and meal prep friendly. While I love pasta, I always try to make it more nourishing and nutrient-dense.
All the greens combined in this sauce make it extra fragrant and flavorful.
The creamy sauce is full of nutrients and raw vegan.
You can easily substitute collards greens with baby spinach, arugula, or any green leaf vegetable.
It’s an easy, quick meal you can enjoy for lunch or dinner. And it can be served, warm or cool.
This creamy vegan avocado pesto pasta is:
- Full of nutrients
- Very filling
For the pesto, I used my own homemade version. Which is nut-free, gluten-free, and totally addicting!!
I love eating pesto on pretty much everything! Pasta, sandwiches, pizza you name it!!
You can find my recipe for vegan pesto sauce here. Or you can use a store-bought pesto sauce if you want!
What you might need to make this pesto avocado pasta:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!
- 1 Cup Pasta
- 1/2 Avocado
- 2 Collard greens leaf
- 3 Tbsp Pesto sauce
- 1 Tbsp Nutritional yeast (optional)
- Pinch of salt
- Pinch of pepper
- 2 Tbsp Lemon juice
- 1 Tbsp Olive oil
Cook the pasta using package direction. Strain cooked pasta and place in a mixing bowl. Drizzle with olive oil. Mix gently to spread olive oil on pasta and prevent sticking.
Cut the steams off collard greens leaves and all hard parts. Wash and cut into stripes. Chop the avocado.
In a food processor, add chopped avocado, pesto, half of your chopped collard leaves, salt, pepper, and lemon juice. Blend until smooth. Add 1 tbsp of nutritional yeast and blend again. Taste and adjust salt, pepper and lemon juice if needed.
Add the remaining collard leaves and the sauce to pasta. Mix well. Serve with some extra nutritional yeast.
Check out our other plant-based recipes
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