Avocado pesto pasta

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 340 g dry egg-free pasta, such as rice and quinoa fusilli
• Water for boiling and 1 tbsp salt for the cooking water
• 1/4 cup chopped fresh parsley, tightly packed
• 1/4 cup chopped fresh basil, loosely packed
• 3 tbsp chopped fresh chives
• 3 tbsp lemon juice
• 1/2 cup mashed ripe avocado
• 80 ml water, plus a little more if needed
• 3 large garlic cloves
• 1/2 tsp tamari
• 1/2 tsp salt and 1 pinch black pepper
• 1 tbsp olive oil, optional
• 1/4 cup chopped sun-dried tomatoes, optional
• 1/4 cup vegan Parmesan alternative, optional

Step-by-step method

1. Set a saucepan of water over the heat. Wash the herbs and chop them before measuring.
2. Put avocado, herbs, lemon, garlic, tamari, salt, pepper and water in a blender or food processor. Add the oil if using.
3. Process to an even cream. Scrape the sides and blend again; add extra water a little at a time only if needed.
4. Salt the boiling water with the amount listed for the pasta. Cook the pasta for the packet time, then drain well.
5. Transfer pasta to a bowl and fold in the sauce, away from the heat. Divide between plates and add the optional toppings.