Spaghetti Genovese with Potatoes, Green Beans & Avocado Sauce
My vegan version of Spaghetti alla Genovese (pasta with potatoes and green beans) uses an avocado pesto sauce for a deliciously creamy finish.
Ingredients
- 10 oz (300 g) spaghetti
- 10 oz (300 g) potatoes, sliced into small chunks
- 7 oz (200 g) green beans (runner beans), sliced into 1-2 inch long pieces
For the avocado pesto
- ½ cup (70 g) pine nuts
- 3 cloves garlic
- Juice of 1 lemon
- 1.5 large avocados, use the other 1/2 for a topping
- 2-3 bunches fresh basil leaves
- ⅓ cup (80 ml) extra virgin olive oil, more if needed
- ½ tsp salt, more if needed
Instructions
- Add the spaghetti and the potatoes to a large pan of salted boiling water. Simmer for 7 minutes.10 oz spaghetti, 10 oz potatoes
- Meanwhile, prepare your avocado pesto by blending all ingredients in a small food processor bowl until a creamy sauce has formed. Assess the texture and add more olive oil if needed.1/2 cup pine nuts, 3 cloves garlic, Juice of 1 lemon, 1.5 large avocados, 1/3 cup extra virgin olive oil, 1/2 tsp salt, 2-3 bunches fresh basil leaves
- Add the green beans to the pan with the pasta and potatoes and simmer for an additional 5 minutes, then drain and return to the pan7 oz green beans (runner beans)
- With the heat off, mix the avocado pesto into the pan, being extra gentle so you don't break the potatoes up too much (a little breakage is OK!)
- Serve with some additional sliced or cubed avocado on top.
Serving: 1g, Calories: 686kcal, Carbohydrates: 53g, Protein: 12g, Fat: 51g, Saturated Fat: 6g, Polyunsaturated Fat: 41g, Sodium: 20mg, Fiber: 10g, Sugar: 5g