If you love a bright, creamy pasta that’s as impressive on the eyes as it is on the palate, Avocado Pesto Pasta is your new weeknight hero. This dish marries silky, rich avocado with fragrant basil, toasted nuts, and a lively squeeze of lemon, all tossed with perfectly cooked pasta. It’s ultra-fresh, gorgeously green, packed with nutrients, and comes together faster than you can say “dinner’s ready.” Whether you’re feeding a crowd, meal-prepping for yourself, or just craving something a little different, Avocado Pesto Pasta brings vibrant Italian-American flavor to your table with minimal fuss and maximum satisfaction.
Ingredients You’ll Need
The beauty of Avocado Pesto Pasta is how every ingredient adds something special—whether it’s texture, taste, or eye-catching color. Gather these simple, wholesome components and you’re well on your way to pasta bliss, no complicated steps required.
- Pasta of choice (12 oz): Choose your favorite shape—spaghetti for classic slurps, or penne to catch every bit of sauce.
- Ripe avocados (2): The heart of this recipe, they bring the irresistible creaminess that replaces traditional dairy.
- Fresh basil leaves (1 cup): For that quintessential pesto aroma and taste—don’t skimp on the fresh stuff!
- Garlic cloves (2): A little goes a long way to infuse depth and Italian flair.
- Pine nuts or walnuts (1/4 cup): Both lend a buttery crunch—toast them for extra flavor.
- Lemon juice (2 tablespoons): Perks up the sauce and prevents the avocados from browning.
- Olive oil (1/4 cup): Helps emulsify the pesto into a silky, luxurious consistency.
- Grated Parmesan cheese (1/4 cup + more for garnish): Adds that savory, salty finish we all crave in a great pesto.
- Salt and pepper (to taste): Season to your liking—tasting as you go is encouraged!
- Reserved pasta water (1/4 cup): Don’t pour it all down the drain, this starchy liquid ties everything together.
- Cherry tomatoes or extra basil (for garnish, optional): These add pops of color and freshness right before serving.
How to Make Avocado Pesto Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta of choice according to the package instructions until al dente—it should still have a little bite. Just before draining, reserve about 1/4 cup of the pasta water; this will help loosen the pesto later. Drain the pasta and set it aside, but don’t let those noodles get too cold!
Step 2: Prepare the Avocado Pesto
While the pasta cooks, grab your food processor or high-speed blender. Add the pitted and peeled avocados, fresh basil, garlic, toasted nuts, lemon juice, olive oil, grated Parmesan, and a generous pinch each of salt and pepper. Blend everything until it’s ultra-smooth and impossibly creamy, stopping to scrape down the sides a few times to ensure every bite is as luscious as the last.
Step 3: Adjust Pesto Consistency
Here’s where the magic (and a bit of kitchen intuition) comes in. With the processor running, drizzle in a bit of reserved pasta water, a tablespoon at a time, until the avocado pesto sauce is just loose enough to coat the pasta beautifully but not watery. The final texture should be silky, pourable, and rich.
Step 4: Toss Pasta with Avocado Pesto
Transfer the drained pasta back into the pot or a large mixing bowl. Spoon the fresh avocado pesto over the noodles and toss until everything is evenly coated. Work quickly, as the heat from the pasta helps the sauce cling and meld together. Don’t forget to have a taste and add extra salt or pepper if needed!
Step 5: Serve and Garnish
Plate your Avocado Pesto Pasta right away for maximum creaminess. Sprinkle extra Parmesan over the top, add a few torn basil leaves or some juicy cherry tomatoes for a splash of summery color, and serve immediately. This dish is best enjoyed fresh, while the sauce is vibrant and silky.
How to Serve Avocado Pesto Pasta
Garnishes
Garnishing your Avocado Pesto Pasta is part of the fun and lets you add another dimension of flavor and texture. A shower of freshly grated Parmesan, a handful of halved cherry tomatoes, or a scatter of basil ribbons elevates the look and taste, making each plate downright irresistible.
Side Dishes
Pair your Avocado Pesto Pasta with a simple arugula salad tossed in lemon vinaigrette, crispy garlic bread, or roasted seasonal veggies. The bright, creamy pasta is versatile enough to play well with almost any side that offers a bit of crunch or tanginess.
Creative Ways to Present
Liven things up by twirling the pasta into nests on each plate or serving it family-style in a generous, wide platter. For a playful appetizer, spoon the avocado pesto onto crostini or use it as a filling for pasta shells. You can even layer it into a pasta salad for potlucks!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Avocado Pesto Pasta, transfer it into an airtight container and refrigerate promptly. While homemade avocado pesto tends to brown over time, a touch of lemon juice in the sauce helps keep it vibrant. For best flavor and texture, enjoy your leftovers within 24 hours.
Freezing
Pure avocado pesto (without the pasta added) freezes well in a tightly sealed jar or zip-top bag—just press out excess air to minimize browning. Thaw overnight in the fridge and stir well before using. Freezing the fully assembled pasta is not recommended, as the avocado sauce can lose its creamy texture when thawed.
Reheating
To reheat Avocado Pesto Pasta, place it in a pan with a splash of water or a drizzle of olive oil, then warm gently over low heat, stirring to prevent the sauce from sticking. Avoid high heat, as it may turn the vibrant green sauce dull or affect the pasta’s texture.
FAQs
Can I make Avocado Pesto Pasta vegan?
Absolutely! Simply omit the Parmesan cheese or swap it with your favorite vegan Parmesan or a couple tablespoons of nutritional yeast for that signature cheesy, umami kick—no flavor sacrificed.
What type Main Course
Any pasta shape shines here, but traditional strands like spaghetti or linguine let the creamy sauce wrap around each noodle. Short shapes like penne or fusilli are perfect, too, since they catch the pesto in every nook and cranny.
How do I keep avocado pesto from turning brown?
Lemon juice in the pesto helps prevent browning, and covering the surface of the sauce tightly with plastic wrap (directly touching the pesto) helps block air. Eat the Avocado Pesto Pasta soon after making for the brightest color.
Can I add protein to this dish?
You sure can! Try tossing in grilled chicken, sautéed shrimp, or crispy tofu for extra protein. If you want to keep things strictly vegetarian, a handful of toasted chickpeas or white beans also works wonders.
Is Avocado Pesto Pasta good for meal prep?
While this dish is best enjoyed fresh, you can make the pesto a few hours ahead and store it (with plastic wrap pressed on top) until you’re ready to toss with hot pasta. Just keep in mind the green color may fade after a day or so.
Final Thoughts
If you’re looking to shake up your pasta night with something that’s as nourishing as it is striking, you owe it to yourself (and your loved ones) to try Avocado Pesto Pasta. It’s simple, speedy, and incredibly satisfying—don’t be surprised if it earns a permanent spot in your rotation!
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Avocado Pesto Pasta Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful Avocado Pesto Pasta that’s a perfect blend of Italian and American flavors. This vegetarian dish is quick to make and bursting with fresh ingredients.
Ingredients
Pasta:
- 12 oz pasta of choice (such as spaghetti or penne)
Avocado Pesto:
- 2 ripe avocados (pitted and peeled)
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Salt and pepper to taste
- 1/4 cup pasta water (reserved)
- Cherry tomatoes or extra basil for garnish (optional)
Instructions
- Cook the pasta: Prepare pasta according to package instructions, then drain and set aside, saving 1/4 cup of pasta water.
- Make the Avocado Pesto: In a food processor, blend avocados, basil, garlic, nuts, lemon juice, olive oil, Parmesan, salt, and pepper until smooth. Add reserved pasta water gradually for desired consistency.
- Combine and serve: Toss pasta with avocado pesto until coated. Serve with extra Parmesan, cherry tomatoes, or basil.
Notes
- For a vegan version, omit or substitute Parmesan with nutritional yeast.
- Best served fresh; leftovers can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
