Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Pea And Avocado Pesto Pasta
NUTRITION · PER SERVING15M COOK
CAL 35%·PRO 44%
CARBS 99G57% OF CAL
21G FIBER66G OTHER12G TOTAL SUGAR
FAT 26G33% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with a creamy avocado and pea pesto made with chickpeas for protein. Fresh, herbaceous, and quick to prepare. A light vegetarian main for lunch or dinner.
mainitalianpastabeans⚙️ food processor🌀 blenderdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups pasta
- 3 large avocados
- 1 large onion (diced)
- 3 cloves garlic
- 2 cups basil
- 1 tbsp mustard
- 1/3 cup soy yoghurt
- 1 1/2 cups green peas
- 1 lemon (juice of)
- 1 can chickpeas (drained and rinsed, to serve)
At a glance
PER SERVING · TIME 15M
CAL 35%·PRO 44%
CARBS 99G57% OF CAL
21G FIBER66G OTHER12G TOTAL SUGAR
FAT 26G33% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 204mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1218mg
- Calcium
- 138mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.