Easy Avocado Pesto Pasta
Made with minimal ingredients, this avocado pesto is a delicious way to sneak in healthy fats and it takes less than 30 minutes to make!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: dinner, lunch
Cuisine: American
Servings: 4 people
Calories: 395kcal
For the Avocado Pesto
- 6 ounces avocado roughly 1 large avocado (skin and pit removed)
- 5 basil leaves
- 3 tablespoons extra virgin olive oil divided
- 1-2 tablespoons lemon juice
- 2 garlic cloves
- 1 tablespoon nutritional yeast optional
- ½ teaspoon fine sea salt
For the Pasta
- 8 ounces spaghetti (or preferred pasta)
- 1 pint cherry tomatoes
Bring a large pot of water to a boil and cook pasta as directed.
In a large skillet, warm one tablespoon of olive oil over medium heat. Add the cherry tomatoes then cover with a lid. Cook, jiggling skillet to roll them around every few minutes, until tomatoes begin to burst open. This shouldn't take more than 10 minutes.
Meanwhile, prepare the avocado pesto by combining all of the ingredients in a small blender (such as a NutriBullet). Add 2 tablespoons of water and blend until smooth. Taste test to see if you prefer more basil, lemon juice, or salt and add as desired.
Drain cooked pasta then return to the pot. Add the avocado pesto then stir until evenly coated. Serve warm with blistered tomatoes, and enjoy!
Calories: 395kcal | Carbohydrates: 45g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 338mg | Potassium: 898mg | Fiber: 9g | Sugar: 3g | Vitamin A: 667IU | Vitamin C: 33mg | Calcium: 68mg | Iron: 4mg