Brown Rice Creamy Farfalle

Brown Rice Creamy Farfalle for lunch today. Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with your gluten-free pasta of choice, simply mouthwatering. It takes only 5 minutes to make and what you get is a delicious super healthy dish!

INGREDIENTS: Serves 4-6

100 gr brown rice farfalle (bow-tie)

Toppings: pumpkin seeds and sunflower seeds

For the sauce:

2 medium-sized avocados

Handful of fresh basil

1/4 cup cashews or pine nuts

Juice of 1 lime

2 tablespoons Extra Virgin Olive Oil “EVOO”

1/2 teaspoon Maldon sea salt

1/4 cup shredded Parmigiano-Reggiano (if vegan 1-2 tablespoons nutritional yeast)

Freshly ground black pepper

METHOD:

In a high-powered blender or food processor place all the ingredients for the sauce and blend until completely smooth and creamy. Check seasoning and adjust until you’re happy with the taste and consistency. Cook pasta al dente according to the instructions on the package. Mix avocado pesto with pasta, sprinkle sunflower seeds, pumpkin seeds and some fresh shaved Parmigiano on top. You can use zucchini noodles too if preferred. Enjoy!

Eat simple, Eat beautiful!

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