Avocado Pesto Pasta with Roasted Tomatoes & Microgreens Recipe

Name: Avocado Pesto Pasta with Roasted Tomatoes & Microgreens Recipe
Ingredients: 2 punnets vine-ripened tomatoes; 1 packet legume pasta, uncooked; 2 cloves garlic, crushed; ⅓ cup fresh basil leaves; 2 tbsp lemon juice; 3 tbsp olive oil; ¼ cup grated parmesan; 1 large ripe avocado, pit removed; Pinch sea salt & pepper; Handful microgreens; 2 tbsp roughly chopped pumpkin seeds

by Lisa Guy August 23, 2021

Microgreens are considered a functional food as they’re rich in important nutrients like vitamin C, zinc, iron, folate and vitamin A, and antioxidants that support optimal health and help prevent disease.

Serves: 4

GF, VG

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Avocado Pesto Pasta with Roasted Tomatoes & Microgreens Recipe

By: Lisa Guy

This pesto pasta is perfect for an easy, vegan mid-week meal. The addition of creamy avocado and sweet roasted tomatoes makes it a winner in every family!

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Servings

Prep time

Cook time

Recipe

Ingredients

2 punnets vine-ripened tomatoes
1 packet legume pasta, uncooked
2 cloves garlic, crushed
⅓ cup fresh basil leaves
2 tbsp lemon juice
3 tbsp olive oil
¼ cup grated parmesan
1 large ripe avocado, pit removed
Pinch sea salt & pepper
Handful microgreens
2 tbsp roughly chopped pumpkin seeds

Method

Preheat oven to 200ºC. Line a baking tray with baking paper.
Place tomatoes on the baking tray and bake for 30 mins until cooked through.
Cook pasta as per packet instructions.
Place garlic, basil, lemon juice, olive oil, parmesan, avocado, sea salt and pepper in a food processor and blend until well combined and creamy.
Toss sauce through pasta and then serve topped with microgreens and pumpkin seeds with roasted tomatoes.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!