Avocado Pesto Pasta
If you like a creamy pasta filled with nutrients, you will love this Avocado Pesto Pasta. It’s made with a creamy pesto and topped with roasted veggies for a delicious avocado pasta.
What makes this Recipe so Good
I love this pasta for so many reasons but most of all it’s healthy. I have just started eating more plant-based recipes and this Avocado Pesto Pasta fits in perfectly. It’s made with a creamy avocado, almond, and spinach pesto. This pesto fills at least two of your veggie servings. Add the broccoli and tomatoes on top and you are looking at most of your veggies for the day.
How to Make Avocado Pesto Pasta
This recipe starts with roasting the broccoli and tomatoes in the oven. You will also need to make your pasta and set aside.
Here’s what you need for the pesto:
- Avocados
- Almonds
- Garlic
- Fresh Spinach
- Juice of 1/2 Lemon
- Olive Oil
- Water
- Salt
Put everything in the food processor and pulse until creamy. Add more water if you want it to be creamier.
Notes
- Use any type of pasta noodles you want. I used rigatoni but penne will also work.
- Add other veggies to the pan for roasting. Zucchini, mushrooms, and onions would also make a great addition to this pasta dish.
- Keep in the refrigerator in a sealed container. You can also enjoy this cold.
Similar Recipes
Broccoli Pesto Pasta with Ricotta
Roasted Tomatoes with Lemon Pasta
What’s your favorite pesto to serve with pasta? Let me know in the comments below. Share your favorite pasta recipes by tagging me on Instagram! And remember to subscribe to my newsletter for a free Smoothie Bowls & Other Delicious Breakfast Ideas ebook.
Avocado Pesto Pasta
If you like a creamy pasta filled with nutrients, you will love this Avocado Pesto Pasta. It's made with a creamy pesto and topped with roasted veggies for a delicious avocado pasta.
Ingredients
- 1 head Brocolli cut into florets
- handful Small tomatoes
- 2 Avocados peeled and pit removed
- 1 cup Almonds
- 1 clove Garlic
- handful Fresh Spinach
- Juice of 1/2 Lemon
- 4 tablespoons Olive Oil + more for drizzling on veggies
- pinch Sea Salt + more for seasoning veggies
- Fresh Black Pepper for seasoning veggies
- dash Water
- 1/2 pound Rigatoni Pasta
- Fresh Parmesan Cheese optional
Instructions
-
Preheat oven to 400 degrees
-
Add broccoli and tomatoes to a baking sheet. Season with olive oil, salt & pepper. Put in the oven for 15-20 minutes or until your veggies are slightly browned.
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Meanwhile, in a pot of boiled salted water, follow instructions to prepare your pasta. Drain and set aside.
-
In a food processor, add avocados, almonds, garlic, spinach, juice of 1/2 lemon, olive oil, salt, and water. Pulse on high until you get the creamy consistency you desire. Add more water if you want it creamier.
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Pour pesto over the pasta and combine. Top with the roasted veggies and serve. Add some fresh parmesan cheese to finish it off.
Recipe Notes
- Use any type of pasta noodles you want. I used rigatoni but penne will also work.
- Add other veggies to the pan for roasting. Zucchini, mushrooms, and onions would also make a great addition to this pasta dish.
- Keep in the refrigerator in a sealed container. You can also enjoy this cold.