Vegan Avocado Pesto Pasta

Prepare Pasta

8 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, I cooked the pasta for 4 minutes and then added the vegetables and cooked for 4 more minutes).

4 Cauliflower Pieces

4 Broccoli Pieces

1 Carrot

Throw veggies into pasta water 4 minutes before pasta is done.

While pasta is cooking, prepare the Pesto

Pesto

1 Cup Basil
1/4 Cup Pine Nuts (lightly dry toasted, 2 Tbsp for Pesto and 2 Tbsp for Garnishing Pasta)
2 Garlic Cloves
1 Tbsp Lemon Juice
1 Avocado, pitted and peeled
1 Tsp Salt
1 Tsp Black Pepper Powder
1/2 cup water

Blend Basil, 2 Tbsp Pine nuts in blender, pulse to coarsely chop.

Add Garlic, Lemon Juice, Avocado, Salt, Black Pepper Powder, Water and process until it becomes a thick paste.

The Pasta

15 Cherry Tomatoes, halved

Toss the Pasta, Cauliflower, Broccoli, Carrot, Tomatoes and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.

Source: chefchoice

Taste Note: Tastes AWESOME.

Yields:  6 Cups

Will i prepare it again: Definitely YES