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Red and green pesto pasta with Tomato & avocado
Easy vegetarian pasta recipe served with a green avocado pesto and a red tomato and thyme pesto.
Mirin-Style Sweet Cooking Seasoning
Naturally Brewed Soy Sauce
Main courses
Noodles & Pasta
Vegetarian kitchen
Total time
25 mins
Preparation time:
15 mins
Cooking time:
10 mins
Nutrition facts (per portion):
3023 kJ / 719 kcal
Fat:
35,8 g
Protein:
22,1 g
Carbohydrates:
76,7 g
Ingredients for 4 portion(s)
For the avocado pesto:
- 1 large ripe avocado
- A few basil leaves
- 1 clove of garlic
- 30 g almonds
- 30 g freshly grated parmesan
- 2 tbsp olive oil
- A little lemon or lime juice
- Salt, freshly ground pepper
- 2-3 tbsp Kikkoman Mirin-style sweet cooking seasoning
For the tomato thyme pesto:
- 40 g sun-dried tomatoes
- 30 g freshly grated parmesan
- 30 g roasted pine nuts
- Some thyme leaves
- 2 tsp. tomato paste
- 2 tbsp olive oil
- ½ tsp Kikkoman naturally brewed soy sauce
- Freshly ground pepper
- 2-3 tbsp Kikkoman Mirin-style sweet cooking seasoning
- 350 g pasta, e.g. spaghetti
Preparation
- For the avocado pesto, cut the avocado in half, remove the stone and the flesh. Wash the basil and peel the garlic.
- Blend the basil, the garlic, the avocado flesh, the almonds, the Parmesan cheese, the olive oil and the lemon or lime juice. Season the pesto with salt, pepper and the Mirin.
- To make the tomato thyme pesto, puree the tomatoes, the Parmesan, the pine nuts, the thyme, the tomato paste and the olive oil and season with the soy sauce, pepper and the Mirin.
- Cook the pasta according to package directions and serve with the two pestos.
Tips:
- For extra creaminess, mix the pesto with a little pasta cooking water.
- Garnish with a topping of roasted vegetable cubes (e.g. courgette, aubergine, bell pepper) and/or with fresh herbs.
Used products in this recipe
Total time
25 mins
Preparation time:
15 mins
Cooking time:
10 mins
Nutrition facts (per portion):
3023 kJ / 719 kcal
Fat:
35,8 g
Protein:
22,1 g
Carbohydrates:
76,7 g
Ingredients for 4 portion(s)
For the avocado pesto:
- 1 large ripe avocado
- A few basil leaves
- 1 clove of garlic
- 30 g almonds
- 30 g freshly grated parmesan
- 2 tbsp olive oil
- A little lemon or lime juice
- Salt, freshly ground pepper
- 2-3 tbsp Kikkoman Mirin-style sweet cooking seasoning
For the tomato thyme pesto:
- 40 g sun-dried tomatoes
- 30 g freshly grated parmesan
- 30 g roasted pine nuts
- Some thyme leaves
- 2 tsp. tomato paste
- 2 tbsp olive oil
- ½ tsp Kikkoman naturally brewed soy sauce
- Freshly ground pepper
- 2-3 tbsp Kikkoman Mirin-style sweet cooking seasoning
- 350 g pasta, e.g. spaghetti
