Avocado Pesto Pasta with Zucchini Noodles and White Beans
This avocado pesto pasta is a delicious way to add more healthy fats, plant-based protein, and veggies into your day. It is also a great way to enjoy a lower-carb diabetes-friendly pasta.
- Suitable for diets:
- Dairy-Free
- High-Fiber
- High-Protein
- Plant-Based
- Vegan
- Vegetarian
Why Diabetes Friendly?
- Complex Carbohydrates: Whole wheat pasta provides complex carbohydrates which have a more gradual impact on blood sugar levels compared to refined pasta.
- Rich in Fiber: The fiber content from the whole wheat pasta, zucchini noodles, and cannellini beans aids in blood sugar regulation by slowing digestion and glucose absorption.
- Healthy Fats: The avocado and olive oil contribute healthy monounsaturated fats that are beneficial for heart health and may aid in blood sugar management.
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Ingredients
Avocado Pesto (makes ¾ cup of pesto)
- garlic 1 clove
- avocado (ripe) 1
- basil (leaves) 1 ½ cup
- olive oil ¼ cup
- lemon (juiced) 1
- nutritional yeast 3 tbsp
- salt ¼ tsp
- pepper ¼ tsp
Pasta
- pasta (spaghetti, whole wheat, cooked) 1 cup
- zucchini (noodles) 1.5 cup
- white beans (canned, rinsed and drained) 1 cup
- arugula 3 cups
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Cooking Tips
- Consistency of Avocado Pesto: Adjust the consistency of the pesto by adding water a tablespoon at a time until you reach the desired thickness. The sauce should coat the pasta and vegetables well without being overly heavy.
- Customization: Feel free to customize the vegetable components based on availability or preference. The recipe is quite versatile, allowing for substitutions such as spinach for arugula or adding other vegetables like cherry tomatoes or bell peppers.
- Serving Temperature: This dish can be enjoyed both warm and cold, making it a great option for leftovers or meal prep for the week.
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Instructions
- To a food processor, combine garlic, avocado, basil, olive oil, lemon juice, nutritional yeast, salt, and pepper. Process until everything is well combined. For a thinner consistency, you may need to add 1-2 tablespoons of water.1 clove garlic, 1 avocado, 1 ½ cup basil, ¼ cup olive oil, 1 lemon, 3 tbsp nutritional yeast, ¼ tsp salt, ¼ tsp pepper
- To a mixing bowl, toss together the avocado pesto with spaghetti, zucchini noodles, cannellini beans, and arugula.1 cup pasta, 1.5 cup zucchini, 1 cup white beans, 3 cups arugula
- Portion into three serving bowls and enjoy!
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Notes
*You can make zucchini noodles by using a spiralizer, grater, or vegetable peeler. Otherwise you can purchase prepared zucchini noodles.
FAQ
- Can I use a different type of pasta?
Absolutely, you can use any pasta variety that fits your dietary needs, such as gluten-free pasta if you're avoiding gluten or additional whole grain varieties for varied nutrition. - How can I store the leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado pesto may darken slightly due to oxidation, but a squeeze of lemon juice can help maintain its colour. - Is there a nut-free alternative to nutritional yeast?
While nutritional yeast is already nut-free and used to add a cheesy flavor without dairy, if you're looking for an alternative taste profile, you might experiment with different seasonings like miso paste for umami flavor, though the nutritional profile will change.
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Nutrition
Per serving
Calories: 459.3kcal
Carbohydrates: 42.1g
Fiber: 14.1g
Sugar: 5.3g
Fat: 29.3g
Saturated Fat: 4.1g
Trans Fat:
Protein: 14.7g
Nutrition Facts
Avocado Pesto Pasta with Zucchini Noodles and White Beans
Amount per Serving
Calories
459.3
% Daily Value*
Fat
29.3
g
45
%
Saturated Fat
4.1
g
26
%
Sodium
219.3
mg
10
%
Potassium
1237
mg
35
%
Carbohydrates
42.1
g
14
%
Fiber
14.1
g
59
%
Sugar
5.3
g
6
%
Protein
14.7
g
29
%
Vitamin C
52.2
mg
63
%
Calcium
141.4
mg
14
%
Iron
4.5
mg
25
%
Magnesium
105.4
mg
26
%
Zinc
2.1
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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