With school holidays and forever hungry children, lunch in 10 minutes seems to be the theme of the month. This vegan friendly, gluten free pasta is creamy and a hit with kids and adults alike!
Gluten Free Pasta with Pesto, Avocado and Coconut Yoghurt
- 1 bunch Basil Leaves (about 20 grams)
- 30g walnuts
- 1 ripe avocado
- 2 tbsp lemon juice
- 2 tbsp coconut yogurt (or dairy alternative)
- 3 garlic cloves
- 100ml olive oil
- Salt & pepper, to taste
- 200g gluten free pasta (I used soy bean)
- Toasted mixed nuts
- Baby plum tomatoes
- 2 tbsp nutritional yeast (optional)
Cook pasta according to packet instructions, drain and set aside.
Add all the ingredients for the pesto to the blender and blend until a thick paste forms.
Add the pesto to the pasta in a large pot and mix to combine.
If the pesto is too thick, add a little water to it.
Season and Top with Toasted mixed nuts, baby plum tomatoes and nutritional yeast.