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+ servings

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
Cook Time15 minutes
Total Time25 minutes
Course: dinner, lunch
Cuisine: American
Servings: 4 people
Calories: 395kcal

Ingredients

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

Instructions

  • 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!

Nutrition

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