# Main courses # Noodles & Pasta

Red and green pesto pasta with Tomato & avocado

4 1 ratings

Total time 25 mins

15 mins preparation time

10 mins cooking time

Easy vegetarian pasta recipe served with a green avocado pesto and a red tomato and thyme pesto.

Ingredients

4 portion(s)

350 g

pasta, e.g. spaghetti

For the avocado pesto

large ripe avocado

A few basil leaves

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 ½ 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 ½ tbsp

Kikkoman Mirin-Style Sweet Cooking Seasoning

Nutritional facts (per portion): 3023 kJ / 719 kcal

35.8 g Fat

22.1 g Protein

76.7 g Carbohydrates

Preparation

Step 1

For the avocado pesto, cut the avocado in half, remove the stone and the flesh. Wash the basil and peel the garlic.

Step 2

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.

Step 3

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.

Step 4

Cook the pasta according to package directions and serve with the two pestos.

Tip

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.

Recipe-ID: 1030

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Mirin-Style Sweet Cooking Seasoning

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!