Creamy Spinach and Avocado Pesto


After yesterday’s festivities, all I wanted to eat was something comforting and simple. Of course, whenever I want comfort food, I make pasta.


  • ½ cup Raw Cashews, soaked ½ hour to overnight
  • 2 cups Baby Spinach
  • 1 Avocado
  • 1 Tbsp Olive Oil
  • 1 tsp Lemon Juice
  • 4 cloves Roasted Garlic
  • 2 tsp Sea Salt
  • ½ tsp Black Pepper
  • Water if necessary
  • 1 cup slice Mushrooms
  • Brown Rice Spaghetti Noodles

Begin by roasting your garlic. Preheat the oven to 400 degreees Farenheit. Wrap cloves of garlic with skin on in aluminum foil and place in oven. Roast for 10-15 minutes until soft. Remove from oven, let cool, and peel. The skins should fall right off.

Meanwhile, cook noodles- I only made enough for one serving and froze the remaining pesto, but this recipe should make about 2-4 servings of pesto depending on whether you are serving your pasta as a main dish or a side dish.

Sautee mushrooms in small amount of oil on medium heat until tender. Set aside.

Place all ingredients, except for noodles and mushrooms, in food processor. Blend until smooth. Add water if necessary to get the ingredients pureed and smooth.

Place mushrooms, noodles, and enough pesto to coat in a pot and stir over medium-low heat until warmed through. Serve and enjoy 🙂


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