Easy Avocado Pesto Pasta- Made with minimal ingredients, this avocado pesto is a delicious way to sneak in healthy fats and it takes less than 30 minutes to make!
This avocado pesto is what summertime meals are all about. Light, yet filling, and it comes together in less 30-minutes on the stovetop. No oven required.
I know it might sound weird to use avocado as a sauce on pasta but it’s one of those things that you can’t knock until you try!
Avocado Pesto Pasta Ingredients
- Avocado- You’ll just need one large avocado for this recipe. I’m not sure about specific varieties as we only have one available to us here in Athens (which I believe is haas). If you’re unsure about how much you need, the flesh should weigh about 6-ounces before using in the recipe.
- Fresh Basil- I used five basil leaves but this could vary depending on the size of your leaves (you may need more if they are very small leaves). It’s best to start with less then taste test and add more, as preferred.
- Lemon Juice- We love citrus so we like to use 2 tablespoons in this recipe but feel free to start with 1 tablespoon if you’re not as into it as we are.
- Olive Oil- My oil-free peeps could probably omit this by adding a bit of water but I personally love what it does for the texture and the flavor. Plus it’s a nice addition of omega-3’s which is always a plus in my book.
- Nutritional Yeast- Traditional pestos call for the addition of parmesan so we’re adding this for a hint of cheesy flavor, without the cheese. If you don’t have any on hand you can just leave it out, although I think it really enhances the flavor.
- Salt- Salt is a necessity to round everything out in this recipe. Feel free to add more or less if you like!
- Pasta- I love using red lentil pasta (or any legume-based pasta) whenever possible as it almost doubles the protein. Red lentil spaghetti is my go-to here but you can use whatever kind you like.
- Cherry or Grape Tomatoes- Blistered tomatoes are the perfect pair for the creamy basil pesto.
Want to add more protein?
My favorite ways to amp up the protein in this dish is to use a legume-based pasta (my favorite is from Whole Foods). For even more protein you can add crispy chickpeas, tofu or plant-based chicken.
Looking for more easy summer meals?
Easy Avocado Pesto Pasta
Made with minimal ingredients, this avocado pesto is a delicious way to sneak in healthy fats and it takes less than 30 minutes to make!
Servings: 4 people
For the Avocado Pesto
- 6 ounces avocado, roughly 1 large avocado (skin and pit removed)
- 5 basil leaves
- 3 tablespoons extra virgin olive oil, divided
- 1-2 tablespoons lemon juice
- 2 garlic cloves
- 1 tablespoon nutritional yeast, optional
- ½ teaspoon fine sea salt
For the Pasta
- 8 ounces spaghetti (or preferred pasta)
- 1 pint cherry tomatoes
Bring a large pot of water to a boil and cook pasta as directed.
In a large skillet, warm one tablespoon of olive oil over medium heat. Add the cherry tomatoes then cover with a lid. Cook, jiggling skillet to roll them around every few minutes, until tomatoes begin to burst open. This shouldn’t take more than 10 minutes.
Meanwhile, prepare the avocado pesto by combining all of the ingredients in a small blender (such as a NutriBullet). Add 2 tablespoons of water and blend until smooth. Taste test to see if you prefer more basil, lemon juice, or salt and add as desired.
Drain cooked pasta then return to the pot. Add the avocado pesto then stir until evenly coated. Serve warm with blistered tomatoes, and enjoy!
Calories: 395kcal, Carbohydrates: 45g, Protein: 14g, Fat: 20g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 338mg, Potassium: 898mg, Fiber: 9g, Sugar: 3g, Vitamin A: 667IU, Vitamin C: 33mg, Calcium: 68mg, Iron: 4mg