Creamy Pesto Pasta Bake With Sundried Tomatoes And Avocado (Vegan, Nut Free)

Step 1

Bring a medium sized pot of water to a boil, add in the diced Potato, and boil for 10 minutes, or until tender. Drain.

Step 2

In the meantime, add the Basil, Garlic, Plant Milk, and Lemon Juice + Zest into a food processor. Process until well combined.

Step 3

Then, add in the Avocado, 1/4 cup of Nutritional Yeast, boiled Potatoes, and Salt/Pepper to taste. Blend until a creamy sauce forms. Set Aside.

Step 4

Preheat your oven to 350F. Refill the same medium sized pot with water and bring to a boil, this time cooking and draining your pasta according to package instructions.

Step 5

Add the sliced Baby Bella Mushrooms to a sautee pan with a splash of water and cook over medium heat for 5 minutes. Then, add in the Sundried Tomatoes and cook for another 5-10 minutes, or until the mushrooms are fully cooked and the Tomatoes are rehydrated. Feel free to add water to the pan in 1-2 tbsp increments if things start to stick.

Step 6

Add the Pesto Sauce and Cooked Pasta to the pan and stir well.

Step 7

Transfer the Pasta to a oven-safe dish (I used a pie pan) and spread out evenly. Sprinkle 1 tbsp each of Nutritional Yeast and Hemp Seeds over the top of the pasta.

Step 8

Bake at 350F for 10 minutes. Garnish with additional Basil and serve Immediately.