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Green Power – Cashew, Basil & Avocado Pesto Pasta

Hello Autumn! I have enjoyed this summer’s warmth, sunlight and flowers but now gladly welcome chilly air, foggy mornings and dead leaves. Thinking about it, it’s weird to notice that we are actually struck in some kind of eternal season circle, each of them succeeding one another; we are living our days, weeks and years at the exact same rhythm, in the exact same order. There is so much fixity in the world in the end, that I believe it is essential for human being to cultivate a spark of uniqueness and quirkiness, something that makes the difference, that break the pattern, that makes you happy and brings a little glow on others people face. Now that we’ve just entered a new month, the time has come to make this one even more beautiful than the previous one. I intend to enjoy myself and follow my heart a little more, not to think about what others are doing and to focus on the present moment, not making assumptions, doing my best and glowing a little brighter! What are your wishing for this new month?

An answer surely could be for these Avocado Pesto Pasta! When eating a healthy plantbased died, people are usually surprised when I say that I am not eating pasta; what’s hidden behind these words is that I am actually eating other grains pasta, like quinoa, spelt or even rice pasta. These are a healthier alternative to the white flour pasta, bringing a diversity of delicious nutrients to our organism. I would not say that they taste the same, especially if you eat them on their own; but I would surely say that their taste is actually way better, it just takes time for our brain and tastebuds to recognise these pasta as the ones we like, not the ones we are used to like.


I realised a while ago that I have never shared a recipe for a quick and easy pasta meal, and decided to change that. This recipe is inspired from the Courgetti Pesto recipe I shared earlier this year, and I am simply replacing the courgettes by whole spelt pasta to maybe make it more accessible. What I simply adore about this recipe is that it’s very easy to make, and just requires a bunch of ingredients that you can find everywhere; it would make a great evening dinner, especially if you’re not really in the mood to cook. The pesto brings an intense creaminess and freshness to the dish, mixing nice acidic hints of lemon with the scrumptiously recognisable taste of basil. The green vegetable topping brings this meal to another nutritive level, being you a good source of antioxidants, vitamin C and A as well iron and potassium. And what about the cashews? They are loaded with heart-healthy monounsaturated fats, that are known to reduce triglyceride levels, which are associated with increased risks of heart diseases. They are also full of copper, which is great for the elimination of free radicals, antioxidants defences, energy production and production of an enzyme that is the key for the blood vessels and bones’ flexibility! Let’s get cashewnuts peeps!

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Green Vegetables & Avocado Pesto Pasta 

Portions: 3 servings.

Preparation time: 20 minutes.

Cooking time: 15 minutes.


For the pesto:

  • 100g of cashews + 50g to roast
  • 600ml of basil leaves
  • 1 ripe avocado, flesh only
  • The juice of one lemon
  • 5 tbsp of olive oil
  • Sea Salt & pepper, to taste

For the green vegetable:

  • 1 large yellow onion, thinly sliced
  • 1 brocoli floret (400g), cut in small florets and trunk included
  • 1 tsp of fresh thyme
  • 3 big handfuls of spinach
  • 1 tbsp of coconut oil
  • Sea Salt & pepper, to taste

For the pasta:

  • 350g of quinoa or spelt spaghetti
  • A large volume of water, boiling
  • A pinch of salt


(1) Start by making the pesto. In a mixer or food processor, mix the cashews, basil leaves, avocado, lemon juice, olive oil, salt and pepper and blend until creamy and smooth.

(2) Preheat your oven to 150°C and line a tray with parchment paper. Roast the 50 other grams of cashews in the middle of the oven until golden (takes about 10 minutes).

(3) Prepare the vegetables. Thinly slice the onion and cut the broccoli floret into small florets. Heat a tablespoon of coconut oil and brown the onion for about 3 minutes. Stir the broccoli florets in, as well as the thyme, salt and pepper. Add a small glass of water so that it steams a little. Cover and cook for about 5 minutes. Add the spinach and cook for 2 additional minutes before turning the heat off and setting aside.

(4) While the vegetables are cooking, bring a large volume of water to a boil, add a pinch of salt and parachute the spaghettis, cooking them “al dente” (following the instructions on the box).

(5) Once the spaghetti are cooked, drain them, place them back into the saucepan and stir the avocado pesto in. Mix well until the spaghettis are covered. Place some spaghetti in the middle of a plate, add a few spoonful of vegetables and crush some roasted cashews over the top. Serve directly and enjoy!


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