Laura's Vegan Table


  • 8 ounces dried pasta
  • 2 avocados
  • 1 clove garlic
  • juice of 1 lemon
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 loose cups of baby arugula
  • 2 tablespoons nutritional yeast
  • 1/2 cup water
  • zest of 1 lemon

Creamy avocado makes such a delicious pesto and the lemon zest adds a lot of flavor and brightness to this dish. I’m particularly a fan of this in the warmer months; but this comfort food is delightful any time.


Cook pasta according to package instructions. While the pasta is cooking, add the remaining ingredients to a food processor and blend until smooth. Before draining pasta, reserve about 1/2 cup or so of the pasta water and set aside. Drain pasta when it’s done cooking and place back in the pot or another pan. Add the pesto and the reserved pasta water, and mix together in the pan to coat everything well. Top with the lemon zest.