Creamy Avocado Pesto Pasta

Ingredients:

• 8 ounces/250 grams Pasta of choice (I used Rigatoni)
• 1 Medium Avocado, peeled
• 1 1/2 cups loosely packed Basil
• 4 tablespoons Olive Oil
• 2 tablespoons Nutritional Yeast
• 1/4 cup toasted Pine Nuts
• 2 tablespoons Lemon Juice
• 2 cloves of Garlic
• 1 packed cup Baby Spinach
• 1/4 teaspoon Sugar
• Salt/Pepper, to taste
• 1 cup halved Cherry Tomatoes, to garnish

Method:

1. Bring a large pot of water to a boil. Salt, and then cook pasta according to directions on packet until Al Dente.
2. Whilst pasta is cooking, combine Avocado, Basil, Olive Oil, Nutritional Yeast, Pine Nuts, Lemon Juice, Garlic, Baby Spinach, Sugar, Salt and Pepper in a food processor. Blend till smooth.
3. Drain pasta once it is cooked and then toss with your prepared Avocado Pesto in a bowl.
4. Check for seasoning, and then serve topped with halved Cherry Tomatoes.