Avocado Pesto Pasta

about the recipe

Looking for a delightful, easy-to-make dinner? Try this Avocado Pesto Pasta that promises a burst of flavor in every bite! All you have to do is cook some pasta and blend a few ingredients, resulting in an indulgent dish with a creamy texture from the avocado and a dash of healthy fats. With a few tweaks, this meal can be transformed to cater to gluten-free or vegan dietary preferences without compromising taste.


– 8 ounces pasta gluten-free if necessary – ¼ cup fresh basil – 1 avocado peeled and pitted – ½ cup extra virgin olive oil – ½ cup shredded parmesan cheese rennet free; substitute ¼ cup nutritional yeast to make vegan – ⅓ cup pine nuts – 1 lemon zest and juice – 1 tablespoon minced garlic – ½ teaspoon sea salt – ¼ teaspoon fresh ground black pepper – ¼ teaspoon crushed red pepper – ¼ cup sun-dried tomatoes dehydrated and chopped – For serving: crushed red pepper and additional parmesan cheese

– Cook pasta according to package directions. Drain and reserve ½ cup of the cooking water.

– Meanwhile, combine the basil, avocado, olive oil, parmesan, pine nuts, lemon juice, lemon zest, garlic, salt, black pepper, and crushed red pepper in a blender. Process until smooth.

– Return the pasta to the cooking pot and set the heat to low.

– Toss with the pesto and sun dried tomatoes.

– Add the reserved cooking water, 1 tablespoon at a time, to achieve the desired consistency.

– Top with crushed red pepper flakes and parmesan cheese.