Green Pasta

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From the kitchen of Brad Betts

This is a healthy version of pesto pasta that Brad created to overcome the challenge of a dairy-free pesto. It also has very little oil, replacing it with the ‘good fat’ of an avocado. This dish is amazing with or without the optional Parmesan! GLUTEN FREE, DAIRY FREE, VEGAN

Green pasta.jpg

Ingredients:

2 T. olive oil

2 garlic cloves (minced)

5 oz (small box) baby spinach or regular spinach

A handful (5 large leaves or more) fresh basil

1 cup or more rice milk or other milk

1 avocado

1/4 c. pine nuts (or other nuts or seeds, e.g., walnuts, pistachios, pumpkin or sunflower seeds)

Salt and pepper to taste

16 ox box of pasta (GF)

Optional:

Parmesan cheese (1/4 c. to add into blender with other ingredients or to sprinkle on top)

Top with grilled chicken, sliced cherry tomatoes and/or pan-fried or steamed vegetables… mix in as you like!

Directions:

In a large pot, boil water and cook your favorite pasta.

In a large saucepan, heat olive oil and garlic until fragrant (2-4 minutes)

Add baby spinach, cook until wilted.

Add fresh basil leaves and rice milk and bring to a simmer.

Add sliced avocado, salt and pepper and pine nuts.

Warm to a light simmer then pour into a blender and blend ingredients until smooth.

Pour over pasta and top with meat, vegetables or simply parmesan cheese, salt and pepper.

Note from the chef:

Grow basil in a pot in your garden or on your windowsill. It is an essential ingredient; do not make this recipe without fresh basil. You could try it with a bottled pesto or paste, but it will never be as good.