Creamy Avocado Pesto Pasta Delight

$- 2 ripe avocados, pitted and peeled - 2 cups fresh basil leaves, tightly packed - ⅓ cup pine nuts (or walnuts for a nutty twist) - 2 cloves garlic, peeled - ¼ cup grated Parmesan cheese (substitute with nutritional yeast for a vegan option) - ½ cup extra virgin olive oil - Juice of 1 large lemon (about 2 tablespoons) - Salt and freshly cracked black pepper to taste - 12 oz spaghetti or your preferred type of pasta - Handful of cherry tomatoes, halved (for garnish) - Extra fresh basil leaves (for garnish) - Food processor - Large pot - Colander - Measuring cups and spoons - Mixing spoon The ingredients for creamy avocado pesto pasta are simple yet vibrant. You need two ripe avocados. Their creaminess forms the base. Fresh basil leaves add a fragrant touch. Use tightly packed leaves for the best flavor. Pine nuts give a lovely crunch, but walnuts work too if you want a nutty flavor. Garlic adds a kick, while Parmesan cheese or nutritional yeast gives depth. Extra virgin olive oil makes the pesto smooth. The juice of one large lemon brightens the dish. Don’t forget salt and pepper to taste. Finally, spaghetti is the perfect pasta choice. Cherry tomatoes add color and freshness as a garnish. For tools, a food processor will blend everything quickly. A large pot is essential for boiling water and cooking pasta. You will need a colander for draining. Measuring cups and spoons ensure you get the right amounts. A mixing spoon helps combine the pasta and pesto well. {{ingredient_image_2}} Start by bringing a large pot of water to a boil. Add a generous pinch of salt to the water. This will help flavor the pasta as it cooks. Once the water is boiling, add 12 ounces of spaghetti. Cook according to the package instructions, usually around 8 to 10 minutes, until it is al dente. This means it should still have a slight bite. Before draining, reserve 1 cup of the pasta water. This water is starchy and will help the sauce stick to the pasta. While the pasta cooks, it’s time to make the avocado pesto. Gather your ingredients: 2 ripe avocados, 2 cups of fresh basil leaves, ⅓ cup of pine nuts or walnuts, 2 cloves of garlic, ¼ cup of grated Parmesan cheese or nutritional yeast, the juice of 1 large lemon, salt, and pepper. Place all these ingredients in a food processor. Blend them until the mixture is smooth and creamy. Then, with the processor running, slowly drizzle in ½ cup of extra virgin olive oil. This step emulsifies the pesto, creating a rich texture. Stop to taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice if needed. Once the pasta is cooked, drain it in a colander. Return the spaghetti to the pot. Pour the creamy avocado pesto over the hot pasta. Toss gently, ensuring the pasta is well coated. If the pesto seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired creamy consistency. Serve the pasta right away in bowls. For a lovely touch, garnish with halved cherry tomatoes and extra basil leaves. Enjoy this dish warm, or let it chill for a refreshing cold pasta salad! - Choosing ripe avocados: Look for avocados that yield slightly when you press them. This means they are ready. Avoid hard ones, as they will not blend well. - Tasting and adjusting seasoning: Always taste your pesto before serving. Add more salt, pepper, or lemon juice if needed. This can make a big difference in flavor. - Adding extra lemon for brightness: A splash of lemon juice adds freshness. If your pesto tastes flat, this can help brighten it up. - Elegant presentation ideas: Serve the pasta in a large bowl. Drizzle some extra virgin olive oil on top for shine. Sprinkle more Parmesan cheese for a gourmet look. - Pairing options: This dish goes well with a light salad or grilled chicken. For a vegetarian option, serve with roasted vegetables. - Serving warm vs. cold: You can enjoy this dish warm right after cooking. You can also chill it for a refreshing cold pasta salad. Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for a creamy texture. They should yield slightly to gentle pressure when squeezed. Customize Your Nuts: Experiment with different nuts like cashews or almonds for variations in flavor and texture. Each type will give the pesto a unique twist! Save the Pasta Water: Reserve more pasta water than you think you’ll need. It’s a great way to adjust the consistency of your pesto without losing flavor. Fresh Ingredients Matter: Use the freshest basil and lemons you can find. The bright flavors will elevate your dish and make it taste even more vibrant! {{image_4}} You can make creamy avocado pesto pasta fit many diets. For a vegan option, swap Parmesan cheese for nutritional yeast. This gives a cheesy flavor without dairy. If you have nut allergies, use sunflower seeds or pumpkin seeds instead of pine nuts. You can also choose gluten-free pasta to keep this dish friendly for all diets. Want to spice it up? Add fresh spinach to the avocado pesto. This adds nutrients and a bright color. You can also mix in sun-dried tomatoes for a sweet and tangy kick. If you enjoy heat, sprinkle red pepper flakes into the dish. This will give your pasta a fun kick that will keep you coming back for more. Store your creamy avocado pesto pasta in an airtight container. This helps keep it fresh. Make sure the pasta cools down first. If you can, store it without toppings. This helps avoid soggy tomatoes and basil. Use glass or plastic containers that seal well. To reheat, you have two options: microwave or stovetop. For the microwave, place pasta in a bowl. Cover it with a damp paper towel. Heat in short bursts to keep it creamy. Stir between heats to warm evenly. For the stovetop, use a pan over low heat. Add a splash of water or olive oil. Stir often to avoid sticking. This method helps keep the texture smooth. Enjoy your creamy avocado pesto pasta warm and tasty! Yes, creamy avocado pesto pasta is healthy! Avocados are full of healthy fats. They provide fiber, vitamins, and minerals. Basil adds antioxidants and anti-inflammatory properties. This dish is rich in nutrients without being too high in calories. A serving has around 450 calories, depending on the pasta type. Absolutely! You can prepare the pesto a day in advance. Store it in an airtight container. To prevent browning, press plastic wrap directly onto the surface. Cook the pasta fresh before serving for the best taste. When ready to eat, mix the pasta and pesto together. Creamy avocado pesto lasts about 3 days in the fridge. Look for discoloration or an off smell as signs of spoilage. To extend freshness, store it tightly covered. You can also freeze the pesto for up to 3 months. Just thaw it in the fridge before use. In this blog post, we explored how to make creamy avocado pesto pasta. You learned the key ingredients, like ripe avocados and fresh basil. I shared step-by-step instructions, helpful kitchen tools, and tips for perfecting the dish. We also discussed dietary variations and how to store leftovers. This dish is easy to make and packed with flavor. With a few simple adjustments, anyone can enjoy it. I hope you give it a try! You’ll love how fresh and tasty it is.$

Creamy Avocado Pesto Pasta Delight

A vibrant and creamy pasta dish made with avocado pesto, perfect for a quick meal.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

2 whole ripe avocados, pitted and peeled
2 cups fresh basil leaves, tightly packed
1.33 cups pine nuts (or walnuts for a nutty twist)
2 cloves garlic, peeled
0.25 cups grated Parmesan cheese (substitute with nutritional yeast for a vegan option)
0.5 cups extra virgin olive oil
2 tablespoons juice of 1 large lemon
1 to taste salt and freshly cracked black pepper
12 oz spaghetti or your preferred type of pasta
1 handful cherry tomatoes, halved (for garnish)
1 handful extra fresh basil leaves (for garnish)

Instructions

Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente, typically around 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining the spaghetti in a colander.
While the pasta is cooking, prepare the avocado pesto. In a food processor, combine the peeled avocados, fresh basil leaves, pine nuts (or walnuts), peeled garlic cloves, grated Parmesan cheese (or nutritional yeast), fresh lemon juice, salt, and pepper. Blend all the ingredients together until smooth and creamy.
With the food processor running, slowly drizzle in the extra virgin olive oil. This will help emulsify the mixture, resulting in a luscious and creamy texture. Stop to taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as needed.
Once the pasta is cooked and drained, return it to the pot. Pour the creamy avocado pesto over the spaghetti, tossing gently to coat the pasta evenly. If the pesto is too thick, gradually add reserved pasta water until you reach your desired creamy consistency.
Serve the pasta immediately in bowls, beautifully garnished with halved cherry tomatoes and fresh basil leaves for a pop of color.

Notes

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

Keyword avocado, pasta, pesto, vegetarian