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.
AuthorAshley Melillo | Blissful Basil
For the Mushrooms
8ouncesbaby bella mushrooms, stemmed and thickly sliced
For the Avocado-Spinach Pesto
1avocado, halved, pitted, and peeled
1/4to 1/2 teaspoon sea salt (I use 1/4 + 1/8 teaspoon)
Red pepper flakes, to taste
4large zucchini (spiralized) or 8 ounces brown rice fusilli or penne
large flake sea salt (optional)
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.
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.