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This creamy avocado pesto pasta is my secret weapon for a dazzling weeknight dinner that feels both comforting and extra vibrant. With ripe avocados, an abundance of fresh basil, and just a squeeze of lemon, you get all the herby richness of classic pesto elevated by silky plant-based decadence. Whenever my friends visit, they are amazed at how quickly this comes together and cannot believe it is dairy free.
When I discovered that avocados take pesto to the next level, I was hooked after one bite. My family now requests this on meatless Mondays and it never lasts long at the table.
Ingredients
- Pasta of choice: Whole wheat or gluten free both work. Make sure you choose a variety that holds sauce well such as penne or fusilli.
- Large ripe avocados: You want them yielding slightly to the touch for the creamiest texture.
- Olive oil: Good quality extra virgin makes the sauce taste lush and luxurious.
- Veggie broth: Adds a light savory note and helps blend the sauce to a smooth pourable consistency.
- Fresh basil: Look for leaves that are deeply green and fragrant. Avoid any wilted or brown edges.
- Garlic: Use fresh cloves for max sharpness and aroma. The garlic tames once blended into the sauce.
- Lemon juice: Freshly squeezed gives brightness and keeps the avocado from browning.
- Cashew parmesan: Adds a burst of umami. Use homemade or store bought. For nut free just leave it out or sub nutritional yeast.
- Salt and pepper: Taste as you go. A little extra salt brings out the flavor in the avocado.
Step-by-Step Instructions
- Boil the Pasta:
- Fill a big pot with water and a generous spoon of salt. Bring to a rolling boil then add your pasta. Stir occasionally to prevent sticking and cook until al dente according to package directions.
- Make the Avocado Pesto:
- While the pasta cooks, cut open the avocados, remove the pits, and scoop out the flesh into a food processor. Add the olive oil, veggie broth, fresh basil, garlic, lemon juice, cashew parmesan, salt, and pepper. Process on high until the mixture is ultra creamy and smooth, scraping down the sides as necessary. Taste and adjust salt or lemon if desired.
- Combine and Serve:
- Drain your pasta, saving a quarter cup of the cooking water. Add the drained pasta to a large bowl and pour on the avocado pesto. Toss until every piece is thoroughly coated. Add a splash of reserved pasta water to loosen the sauce as needed. Plate up and finish with extra basil leaves or more cashew parmesan if you like.
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The thing I adore most about this dish is the way avocado and basil combine their creamy and herbal notes. Neither overpowers the other and together they transform a simple bowl of pasta into something special. My kids still talk about the first night we shared this on our patio in early spring.
Storage Tips
To keep leftovers fresh, store the pasta and sauce separately if possible. Avocado based sauces can brown quickly, so press a piece of plastic wrap directly onto the surface before sealing in an airtight container. Eat within two days for the best color and flavor. If you need to revive the sauce, give it a quick blend with a squeeze more lemon juice before serving.
Ingredient Substitutions
If you do not have cashew parmesan, you can swap in nutritional yeast for that cheesy touch. Pine nuts or walnuts also add depth if you feel experimental. Chickpea pasta works incredibly well for an even bigger protein boost and keeps things gluten free confidently.
Serving Suggestions
This pasta shines on its own, but I often serve it with a crisp green salad and roasted cherry tomatoes for color. A sprinkle of crushed red pepper gives a gentle heat. If you want a heartier meal, grilled chicken or white beans tossed in can be perfect.
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This creamy pasta dish proves that healthy and delicious can be one and the same. Treat yourself to a plate of vibrant flavors tonight!
Frequently Asked Questions
- → What type of pasta pairs best with avocado pesto?
Any variety works well, but spaghetti, penne, or fusilli allow the creamy sauce to coat each strand or piece for full flavor in every bite.
- → Can I substitute cashew parmesan?
Yes, regular parmesan or a vegan parmesan alternative can be used with similar flavor and texture results. Nutritional yeast adds a cheesy note, too.
- → How do I keep the avocado sauce green?
Blend in lemon juice to help prevent browning. Serve immediately and store leftovers in an airtight container to preserve color.
- → Is it possible to make this sauce ahead?
This sauce is best fresh, but you can refrigerate it for up to 24 hours. Stir well before tossing with pasta, and expect some color change.
- → Can I add extra vegetables?
Absolutely. Roasted cherry tomatoes, spinach, or sautéed mushrooms add more flavor, texture, and nutrients to the dish.