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
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Preheat oven to 400 degrees
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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.
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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.