Avocado Pesto Pasta with Roasted Tomatoes & Microgreens Recipe
Microgreens are considered a functional food as they’re rich in important nutrients like vitamin C, zinc, iron, folate and vitamin A, and antioxidants that support optimal health and help prevent disease.
Serves: 4
GF, VG
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Avocado Pesto Pasta with Roasted Tomatoes & Microgreens Recipe
This pesto pasta is perfect for an easy, vegan mid-week meal. The addition of creamy avocado and sweet roasted tomatoes makes it a winner in every family!
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 punnets vine-ripened tomatoes
- 1 packet legume pasta, uncooked
- 2 cloves garlic, crushed
- ⅓ cup fresh basil leaves
- 2 tbsp lemon juice
- 3 tbsp olive oil
- ¼ cup grated parmesan
- 1 large ripe avocado, pit removed
- Pinch sea salt & pepper
- Handful microgreens
- 2 tbsp roughly chopped pumpkin seeds
Method
- Preheat oven to 200ºC. Line a baking tray with baking paper.
- Place tomatoes on the baking tray and bake for 30 mins until cooked through.
- Cook pasta as per packet instructions.
- Place garlic, basil, lemon juice, olive oil, parmesan, avocado, sea salt and pepper in a food processor and blend until well combined and creamy.
- Toss sauce through pasta and then serve topped with microgreens and pumpkin seeds with roasted tomatoes.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
