Creamy Avocado Pesto Pasta with Blistered Tomatoes
This creamy avocado pesto pasta is a healthy, dairy-free dinner ready in 20 minutes. Blistered tomatoes add sweetness. Get the easy recipe!
More ways to enjoy nutFree: Black Bean, Avocado, and Mango Salad with Cilantro and Lime, Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios, Kale Salad with Citrus, Avocado, and Feta, and Avocado Asparagus Toast.
The Secret Behind This Creamy Avocado Pesto Pasta
This creamy avocado pesto pasta is the kind of weeknight dinner that feels like a splurge but is secretly full of healthy ingredients. The avocado gives the pesto a rich, silky texture without any heavy cream, and the spinach boosts the color and nutrition. Blistered tomatoes add a burst of sweetness and acidity that balances the creamy sauce perfectly. My kids gobble it up without ever guessing there’s avocado and spinach hiding in every bite.
Why You’ll Love This Avocado Pesto Pasta
- Ready in under 30 minutes, this easy pasta dish is ideal for busy evenings.
- The avocado creates a luxuriously creamy sauce without any dairy.
- Blistered tomatoes provide a sweet, tangy pop that cuts through the richness.
Key Ingredients for Creamy Avocado Pesto Pasta
- Avocado: Pick a ripe avocado that yields slightly to gentle pressure. It provides the creamy base without dairy. If your avocado is underripe, the pesto won’t be as smooth.
- Fresh basil: Use fresh basil leaves for the best flavor; dried basil won’t give the same vibrant taste. If you have extra, you can freeze it for later.
- Parmesan cheese: For a vegan version, replace with nutritional yeast. Use finely grated parmesan so it blends easily.
Essential Tools for Making Avocado Pesto Pasta
- Food processor or blender to make the pesto smooth and creamy.
- Large skillet to blister the tomatoes evenly.
- Large pot for boiling pasta.
Tips for Perfect Avocado Pesto Pasta Every Time
To get the smoothest pesto, blend the basil, spinach, avocado, garlic, lemon juice, parmesan, and olive oil until completely smooth; stop and scrape down the sides if needed. The lemon juice not only adds brightness but also helps keep the avocado from turning brown. When cooking the tomatoes, give them space in the skillet so they blister instead of steam. And don’t forget to reserve at least half a cup of pasta water, the starch helps the sauce cling to the noodles and adjusts the consistency if the pesto is too thick.
Expert Tips for the Best Avocado Pesto Pasta
Use a ripe avocado that gives slightly when pressed, it should be soft but not mushy. Overripe avocados can make the pesto gray and less vibrant. Also, salt your pasta water generously: it should taste like the sea. This is your only chance to season the pasta itself, and it makes a big difference in the final dish.
Easy Variations for Avocado Pesto Pasta
This avocado pesto pasta is easy to adapt. For a vegan version, swap the Parmesan with nutritional yeast. If you want more protein, top it with grilled chicken or shrimp. Use gluten-free pasta to make the dish gluten-free. And for a spicy kick, add a pinch of crushed red pepper flakes to the pesto itself.
Best Side Dishes to Serve with Avocado Pesto Pasta
Serve this creamy avocado pesto pasta with a simple arugula salad dressed with lemon vinaigrette to keep the meal fresh. A side of crusty garlic bread is great for soaking up any extra pesto. If you want more vegetables, try roasted asparagus or steamed green beans.
How to Store Leftover Avocado Pesto Pasta
Store leftover avocado pesto pasta in an airtight container, pressing a piece of plastic wrap directly onto the surface to reduce browning. It will keep in the refrigerator for up to 2 days. The color may darken slightly, but the taste will still be good.
Can You Freeze Avocado Pesto Pasta?
Freezing the full dish is not recommended because the avocado can become watery and lose its creamy texture. However, you can make a double batch of the pesto and freeze it in ice cube trays. Once frozen, pop out the cubes and store them in a freezer bag for up to 3 months. Thaw in the fridge and use as needed.
How to Reheat Avocado Pesto Pasta
To reheat, place the pasta in a skillet over medium-low heat with a splash of water or pasta water. Stir until warmed through. You can also microwave individual portions, but cover with a damp paper towel to add moisture. Avoid high heat as it can make the avocado sauce separate.
Avocado Pesto Pasta FAQs
Can I use frozen spinach instead of fresh?
Fresh spinach is recommended for the best texture and color. Frozen spinach will release water and make the pesto watery, so stick with fresh leaves.
How long does it take to blister the tomatoes?
It takes about 5 minutes over medium heat. Stir occasionally until the skins blister and start to pop. The garlic should be discarded after cooking.
Can I use a different type of oil?
Extra virgin olive oil is best for flavor, but avocado oil or another neutral oil will work in a pinch. Avoid strongly flavored oils like coconut oil.
Is this recipe nut-free?
Yes, this pesto is naturally nut-free since it doesn’t contain pine nuts or other nuts. It’s a great option for those with nut allergies.
Recipe
Creamy Avocado Pesto Pasta with Blistered Tomatoes
Creamy Avocado Pesto Pasta with Blistered Tomatoes—the avocado is the secret ingredient to making this pesto super creamy and delicious! Your family will love this easy pasta dish!
Ingredients
- 1 cup basil leaves, packed
- 1 cup spinach leaves, packed
- 0.5 large avocado
- 2 cloves garlic
- 1 tbsp fresh lemon juice, fresh
- 0.25 cup grated parmesan cheese, grated
- 2 tbsp olive oil
- kosher salt and freshly ground black pepper, to taste
- 12 oz pasta
- 1 tbsp olive oil
- 1 pt cherry or grape tomatoes
- 2 cloves garlic, roughly chopped
- kosher salt and freshly ground black pepper, to taste
- crushed red pepper flakes, for garnish, optional
- basil leaves, for garnish, optional
- parmesan cheese, for garnish, optional
Instructions
- 1
First, make the creamy avocado pesto. In a food processor, add the basil, spinach, avocado, garlic, lemon juice, parmesan cheese, and olive oil. Blend until smooth. Season with salt and pepper, to taste. Set aside.
- 2
Bring a large pot of salted water to boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of the pasta water. Drain the pasta and transfer to a large bowl.
- 3
While the pasta is cooking, cook the tomatoes. In a large skillet, heat the olive oil over medium heat. Add the tomatoes and garlic and season with salt and pepper. Cook, stirring frequently, until the tomatoes blister and start to pop, about 5 minutes. Discard the garlic.
- 4
Add the creamy pesto to the large bowl of pasta. Stir, adding the reserved pasta water as necessary. Stir until the pasta is well coated in pesto. Top with blistered tomatoes. Garnish with crushed red pepper flakes, basil and parmesan cheese, if using. Serve immediately.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 16 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
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