Lean Green Avocado-Spinach Pesto Pasta (vegan, gluten-free)
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5 from 3 votes

Lean Green Avocado-Spinach Pesto Pasta with Sautéed Mushrooms (vegan, gf)

This vegan, gluten-free lean green avocado-spinach pesto pasta with sautéed mushrooms comes together in a pinch. With just a small handful of ingredients and about 30 minutes of time, you'll have a nourishing and super flavorful dinner for two.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Pasta
Servings: 2
Author: Ashley Melillo | Blissful Basil

Ingredients

For the Mushrooms

  • 1 tablespoon olive oil
  • 8 ounces baby bella mushrooms, stemmed and thickly sliced

For the Avocado-Spinach Pesto

  • 1 avocado, halved, pitted, and peeled
  • 3 cups baby spinach
  • 1 tablespoons raw almonds
  • 2 garlic cloves
  • 1 lime, halved
  • 1/4 to 1/2 teaspoon sea salt (I use 1/4 + 1/8 teaspoon)
  • Red pepper flakes, to taste

For Pasta

  • 4 large zucchini (spiralized) or 8 ounces brown rice fusilli or penne

Garnish

  • large flake sea salt (optional)

Instructions

To Make the Mushrooms

  • Add the olive oil to a large skillet over medium-high heat. Add in the mushrooms and saute for 8-12 minutes, stirring infrequently to allow the mushrooms to turn golden-brown. Remove from stove and set aside.

To Make the Avocado-Spinach Pesto

  • Add the flesh of the avocado, spinach, almonds, garlic, juice of the lime, sea salt, and chili flakes to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.

To Assemble

  • If you opt for zucchini noodles, you can serve them raw or cooked. If you want to cook them, simply add them to a large skillet over medium heat, and cook for 5-6 minutes, stirring frequently.
  • Add your zucchini noodles or brown rice pasta to a large bowl. Top with desired amount of pesto (I usually have about 1/4 cup of leftover pesto), toss to coat, and divide between plates.
  • Top with mushrooms and a sprinkle of sea salt.
  • Serve immediately.