Creamy Avocado Basil Pesto Spaghetti

Adding more plants to my diet was one of the best things I have done for my health and one way to do this is through sauces and dressings.

Have you ever added avocado to pesto? Not only is this sauce delicious but, it is packed with nutrients.

I like to understand why something is good for me, rather than just rely on someone telling me so. Let me break down some of the benefits of the ingredients in this really simple and quick dish.

Basil

Basil contains antioxidants, which combat free radicals in the body. Free radicals can cause damage to cells, leading to an increased risk of health concerns, like diabetes and heart disease. Basil can also benefit your digestion because of it's anti inflammatory properties, which will soothe the digestive tract. It's also said to do wonders for skin health!

Pine nuts

Pine nuts are a good source of monounsaturated fats. Having spoken with Nutritional Therapist Kelly Gleeson I understand the importance of good quality fats in our diet. Pine nuts also provide a source of vitamin E, B complex vitamins and manganese.

Tahini

Tahini is made from ground sesame seeds and has a nutty like flavour to it. Like Pine nuts Tahini is a source of monosaturated fat, rich in anti-inflammatory compounds and full of vitamins, minerals and antioxidants.

Avocado

According to the famous doctor of natural medicine Dr. Axe, the vitamin and minerals in avocados are literally off the charts. There are so many reasons to include avocado in your diet, from improving heart health, digestion and mood to enhancing eye, skin and hair health, there is so much good in this green fruit.

Broccoli

One cup of broccoli has as much Vitamin C as an orange! Broccoli contains a compound called sulforaphane, which has been said to help with many health conditions such as diabetes, cancer and osteoarthritis.

Creamy Avocado Basil Pesto Spaghetti Recipe

Makes: 2 servings

Prep: 10 minutes

Cook: 15-20 minutes (depends on the spaghetti)

Ingredients

Avocado and basil pesto sauce

2 cups of fresh basil leaves

2 garlic cloves (skins off)

1 tablespoon of fresh lemon juice

2 tablespoons of pine nuts

1 tablespoon of tahini

1/2 avocado or 1 small avocado

1 tablespoon of extra virgin olive oil

3 tablespoons of water

Sea salt

Other

Handful of long stem broccoli florets

Handful of green beans chopped

200g spaghetti (I prefer to use organic spelt or wholemeal but this is a personal preference)

Instructions

1. Add all of the ingredients for the pesto to a food processor or blender and mix until you reach a consistency you like. Using a blender will give you a smoothie like texture. I prefer to use a food processor.

2. Heat some water to boil and steam the broccoli and green beans for 8 minutes (once the water has boiled). I prefer these crispy!

3. Use the already boiled water and cook your spaghetti as per the instructions.

4. Drain the pasta once cooked and add the avocado and basil pesto and toss together.

5. Add the broccoli and green beans and stir through.

6. Serve with grated parmesan or an extra seasoning of salt and pepper.

If you have any sauce leftover, add some lemon juice to avoid discoloration of the avocado and eat within 24 hours.