125g red lentil fusilli

120g (1 small) ripe Hass avocado

5g (1 tsp) nutritional yeast 

15g walnuts

Small handful fresh basil

30g fresh spinach

60ml water 

100g cherry tomatoes

Cook the pasta according to the package instructions.

Add the avocado, nutritional yeast, walnuts, fresh basil, spinach and water to a blender and blend until smooth. Add more water depending on the desired consistency.

Once the pasta is cooked drain and add to a bowl.

Pour the sauce and mix everything until the pasta is evenly coated with the pesto. Add the cherry tomatoes on top.