Oil-Free Avocado Pesto with Plant-Powered Pasta

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Juicy tomatoes, sautéed veggies and Ancient Harvest Plant-Based Protein Green Lentil Penne come together for a flavorful and protein-packed meal that can be on the table in no time at all! Make a double batch of this oil-free avocado pesto sauce to keep it on-hand whenever the mood strikes.

Prep Time: 10
Total Time: 30


Pesto Pasta Ingredients

  • ½ onion, diced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup packed fresh basil
  • ½ large avocado
  • 2 cloves garlic
  • 2 tablespoons pine nuts
  • Half lemon, juiced
  • ¼ cup grated parmesan cheese
  • 1 box Ancient Harvest Plant-Based Protein Green Lentil Penne
  • 2 tablespoons olive oil
  • Sea salt, to taste


  1. Saute diced onions over medium heat until translucent and fragrant, about 5 minutes. Toss in sliced zucchini and yellow squash, cooking until slices are just starting to brown. Stir in cherry tomatoes and cook until heated through, about 5 more minutes.
  2. To make pasta, cook penne according to package instructions, drain and set aside. 
  3. While pasta is cooking, make the pesto by adding basil, avocado, garlic, pine nuts and lemon juice to food processor or high-powered blender and pulse for 30 seconds or until thoroughly chopped. If pesto is too thick, add a tablespoon of water at a time until desired consistency is reached.  
  4. In a large bowl, add penne, cooked veggies and ¼-½ cup pesto. Mix thoroughly and serve immediately.
Servings: 2