When I hear someone say comfort food my mind instantly pictures a big plate of pasta! I’m a sucker for simple Italian dishes, they always hit the spot after a long day. I love pesto sauce but it can be super high in fat and contains a lot of dairy. This avocado basil pesto sauce substitutes avocado for cheese- I’m all about those healthy fats!
I used veggie noodles for this dish to make it a little lighter- I hate heavy meals! These carrrot and squash noodles cook so quickly and make for a colorful plate of food.
Not only was it a pretty dish but it was very filling as well. I think the pine nuts and avocado contribute to how satiating the meal was. This recipe also freezes very well so if you don’t use it all in a day or two you can always save it for a later date.
This avocado basil pesto would go great with any traditional pasta. But it shouldn’t be limited to just pasta or veggie noodles because the pesto really elevates most foods you combine it with.
Grilled veggies, quinoa, and toast are all other foods that you can slather the avocado basil pesto on and feel totally satisfied after.
For avocado basil pesto sauce…
-1/3 of an avocado
-1 cup basil leaves
-1/2 cup olive oil
-1/3 cup pine nuts
-1-2 tsp lemon juice
-5 cloves garlic
-S&P to taste
For the veggie pasta…
-2 large carrots
-2 medium squash or zucchini
Begin by filling a large pot with water on the stove on high heat. In a blender or food processor combine all ingredients for the avocado basil pesto sauce. Blend until the pesto reaches a creamy even consistency. Set the pesto aside. Use a julienne peeler or spiralizer to make veggie noodles.If you use a julienne peeler your noodles will be the length of the carrot or zucchini/squash, but if you use a spiralizer you will need to cut your noodles into even lengths, ~6 inches. I usually stop julienne peeling my zucchini/squash when I reach the core- the seedy part tends to carry a lot of water and turns to mush while boiling. In your pot of boiling water add the zucchini/squash and carrot noodles and boil for ~4 minutes, drain the water and place hyena in a mixing bowl. Lastly combine the pesto and mix well until all of your veggie noodles have a light coating of pesto on them. Serve and enjoy!