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Spaghetti with Pesto of Avocado, Pine Nut & Roasted Greens

Guna Organics
0 minutes
Prep Time
22 minutes
Cook Time
2 People
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Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Italian
  • Sauteeing
  • Basic recipe
  • High Fibre

Ingredients Serving: 2

  1. 40 gms whole wheat/flavoured spaghetti per serving
  2. 0.5 inch of ginger grated and sliced
  3. 1 tbsp coconut oil
  4. half a spirallised onion
  5. for pesto:
  6. half a head of chopped and roasted broccoli
  7. handful of roasted kale
  8. 2 tbsp of roasted pine nuts
  9. 1 avocado
  10. 2 cloves of garlic
  11. handful of fresh basil
  12. himalayan salt
  13. 1 tbsp olive oil
  14. 1.5 tbsp yeast
  15. juice of half a lime
  16. 1 spirallised carrot


  1. Preheat the oven to 200 degrees. Place chopped broccoli on greased proof paper, season with salt and cook in the oven for 20 minutes. After 12 minutes add pine nuts and kale onto the same tray to bake lightly.
  2. Meanwhile blend avocado, basil, lime juice & garlic cloves in a food processor. Once broccoli and pine nuts are done, allow to cool for around 10 minutes, during which time you can boil the spaghetti.
  3. Add broccoli, kale and pine nuts to the processor with the avocado mixture, including with it the nutritional taste and olive oil and blitz.
  4. In a small pan melt the tbsp of coconut oil and fry the ginger gratings until lightly brown. Mix desired amount of pesto with spaghetti, garnish with spiralised carrot, onion and browned ginger and serve.

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Deviyani Srivastava
Deviyani Srivastava   Oct-31-2015

Wow, the pic looks so amazing!

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