Creamy Avocado Pesto Pasta

$- 2 ripe avocados, pitted and peeled - 2 cups fresh basil leaves - 1/3 cup pine nuts (or walnuts for a twist) - 2 cloves garlic, peeled - 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1/2 cup extra virgin olive oil - Juice of 1 lemon - Salt and pepper to taste - 12 oz spaghetti or your favorite pasta - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) - Sun-dried tomatoes for a tangy kick - Spinach for added greens - A pinch of red pepper flakes for heat - Lemon zest for extra brightness - Use gluten-free pasta if you avoid gluten. - Swap Parmesan with nutritional yeast for a vegan option. - Replace pine nuts with sunflower seeds for nut-free pesto. - Use avocado oil instead of olive oil for a different flavor. {{ingredient_image_1}} First, bring a large pot of salted water to a boil. Add 12 oz of spaghetti or your favorite pasta. Cook it according to the package instructions until it is al dente. This should take about 8 to 10 minutes. Before you drain the pasta, reserve one cup of the pasta water. This water will help make the sauce smoother later. While the pasta cooks, make the creamy avocado pesto. In a food processor, combine two ripe avocados, two cups of fresh basil leaves, one-third cup of pine nuts, and two peeled garlic cloves. Add a quarter cup of grated Parmesan cheese, the juice of one lemon, and salt and pepper to taste. Blend everything until it is smooth. While blending, slowly drizzle in half a cup of extra virgin olive oil. This will make the pesto creamy. Taste it, and adjust the seasoning if you want more flavor. Once your pasta is cooked and drained, return it to the pot. Add the creamy avocado pesto to the pasta. Toss everything together until the pasta is fully coated. If the sauce seems too thick, add some of the reserved pasta water a little at a time. This will help reach your desired consistency. Serve your pasta right away. For a nice touch, garnish with halved cherry tomatoes and fresh basil leaves. Enjoy your quick and easy creamy avocado pesto pasta! Choose avocados that feel slightly soft. Gently squeeze them in your palm. If they yield a bit, they are ripe. A dark green color can also indicate ripeness. Avoid avocados with large dark spots or cracks. These signs often mean they are overripe or bad. If your avocados are hard, let them sit at room temperature for a few days. You can speed up ripening by placing them in a paper bag with bananas. For smooth pesto, blend your ingredients well. Start with avocados, basil, and nuts in the food processor. Then, drizzle in olive oil slowly while blending. This helps to create a creamy texture. If your pesto is too thick, add reserved pasta water a little at a time. This water adds flavor and helps reach the right consistency. Always taste as you go, adjusting salt and pepper to your liking. Serve your creamy avocado pesto pasta hot. Garnish with halved cherry tomatoes for a pop of color. Fresh basil leaves add a nice touch and extra flavor. You can also sprinkle more Parmesan cheese on top. For a bit of heat, add red pepper flakes. Pair this dish with a light salad or crusty bread for a complete meal. Enjoy it fresh for the best taste! Pro Tips Use Ripe Avocados: Make sure your avocados are perfectly ripe for the creamiest pesto. They should yield slightly when gently squeezed. Adjust Consistency: If your pesto is too thick, gradually add reserved pasta water until you reach your desired creaminess. Experiment with Nuts: Try using different nuts like walnuts or pecans for a unique flavor twist in your pesto. Fresh Herbs Matter: Use fresh basil for the best flavor. If you want to add a touch of spiciness, consider mixing in some arugula or spinach. {{image_2}} You can easily make this dish vegan. Just swap out the Parmesan cheese for nutritional yeast. Nutritional yeast gives a cheesy flavor without any dairy. Use the same amount as the cheese. It blends well with the avocado and basil. While spaghetti is a classic choice, feel free to mix it up. You can use whole wheat pasta for more fiber. Zucchini noodles or gluten-free pasta also work great. Each option gives a different taste and texture, so choose what you like best. Want to make this dish heartier? Add some protein! Grilled chicken or shrimp pair well with the creamy pesto. You can also use chickpeas or white beans for a plant-based option. Just toss them in when you mix the pasta and pesto. This adds flavor and keeps you full longer. To store leftover pesto pasta, let it cool first. Place it in an airtight container. Make sure to remove as much air as possible. This keeps the pasta fresh for longer. It can last in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to eat, reheating is simple. I recommend using the stove for best results. Add a splash of water or olive oil in a pan. Heat it over low to medium heat. Stir often to avoid sticking. If you're in a hurry, the microwave works too. Just cover it and heat in short bursts. Check and stir every 30 seconds. To freeze pesto, first, make the avocado pesto without mixing it with pasta. Pour it into ice cube trays or small containers. This way, you can use just what you need later. Seal the trays or containers tightly. It can last in the freezer for about three months. When ready to use, thaw it in the fridge overnight. Yes, you can make this pasta in advance. Cook your spaghetti and prepare the creamy avocado pesto. Toss them together, but leave out the garnishes. Store the pasta in an airtight container in the fridge. This way, it keeps fresh for a few days. When you are ready to enjoy it, warm it gently on the stove. Add a splash of reserved pasta water to keep it creamy. If you don’t have pine nuts, don’t worry! You can use walnuts as a great alternative. They add a nice, rich flavor. Other options include sunflower seeds or cashews. These nuts work well too and give your pesto a unique taste. Just remember to toast them lightly for a deeper flavor. Creamy avocado pesto lasts about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. You can also press plastic wrap directly on the pesto's surface to reduce air exposure. This helps slow down browning. If you see any browning on top, just stir it in before using. This blog covered how to make a tasty creamy avocado pesto pasta. We discussed key ingredients, ways to customize, and how to ensure perfect texture. You learned tips for selecting avocados, serving ideas, and how to store leftovers effectively. Remember, you can always adapt this recipe to fit your diet. Enjoy experimenting with flavors and variations. Cooking should be fun, and this dish is a great way to elevate your meals!$

A delicious and creamy pasta dish made with fresh avocados and basil, perfect for a quick meal.

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 whole ripe avocados, pitted and peeled
2 cups fresh basil leaves
1.33 cups pine nuts (or walnuts for a twist)
2 cloves garlic, peeled
0.25 cups grated Parmesan cheese (or nutritional yeast for a vegan option)
0.5 cups extra virgin olive oil
1 whole Juice of 1 lemon
to taste Salt and pepper
12 oz spaghetti or your favorite pasta
for garnish Cherry tomatoes, halved
for garnish Fresh basil leaves

Instructions

Start by cooking the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
In a food processor, combine the avocados, basil, pine nuts, garlic, Parmesan cheese, lemon juice, salt, and pepper. Blend until smooth.
While the food processor is running, slowly drizzle in the olive oil until well incorporated and creamy. Taste and adjust seasoning if necessary.
In the same pot that you cooked the spaghetti, combine the drained pasta with the creamy avocado pesto. Toss to coat the spaghetti thoroughly, adding reserved pasta water a little at a time if needed for a smoother consistency.
Serve immediately, garnished with halved cherry tomatoes and additional fresh basil leaves.

Notes

For a vegan option, substitute Parmesan cheese with nutritional yeast.

Keyword avocado, pasta, pesto, vegetarian