Name: Avocado Pesto Pasta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: Ripe Avocados: 2 large (or 3 small) – These are the star, providing creaminess and healthy fats. Ensure they are perfectly ripe for the best texture and flavor.; Fresh Basil Leaves: 2 cups, packed – The heart of any pesto, basil brings that classic, aromatic, and slightly peppery flavor.; Garlic Cloves: 2-3 medium, minced – Adds a pungent, savory depth. Adjust to your preference.; Pine Nuts: 1/3 cup, lightly toasted (optional, but recommended) – Toasted pine nuts offer a subtle buttery flavor and delicate crunch.; Extra Virgin Olive Oil: 1/2 cup, plus more for drizzling – Use good quality oil for the best flavor; it emulsifies the sauce and adds richness.; Lemon Juice: 1/4 cup, freshly squeezed – Brightens the sauce, cuts through the richness of the avocado, and helps prevent browning.; Nutritional Yeast: 2 tablespoons (optional, for a cheesy flavor) – A great vegan alternative to Parmesan, adding a savory, umami kick.; Salt: 1 teaspoon, or to taste – Essential for bringing out all the flavors.; Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a gentle warmth.; Pasta Water: 1/2 – 1 cup, reserved – The starchy pasta water is crucial for emulsifying the sauce and helping it coat the pasta perfectly.; Pasta: 1 pound (450g) of your choice (e.g., spaghetti, linguine, fusilli, penne) – Select a pasta shape that will hold the creamy sauce well.; Cherry Tomatoes: 1 cup, halved (optional, for garnish and freshness) – Adds a pop of color and a burst of sweetness.; Red Pepper Flakes: Pinch (optional, for a hint of spice) – For those who like a little kick.

Ingredients

Ripe Avocados: 2 large (or 3 small) – These are the star, providing creaminess and healthy fats. Ensure they are perfectly ripe for the best texture and flavor.
Fresh Basil Leaves: 2 cups, packed – The heart of any pesto, basil brings that classic, aromatic, and slightly peppery flavor.
Garlic Cloves: 2-3 medium, minced – Adds a pungent, savory depth. Adjust to your preference.
Pine Nuts: 1/3 cup, lightly toasted (optional, but recommended) – Toasted pine nuts offer a subtle buttery flavor and delicate crunch.
Extra Virgin Olive Oil: 1/2 cup, plus more for drizzling – Use good quality oil for the best flavor; it emulsifies the sauce and adds richness.
Lemon Juice: 1/4 cup, freshly squeezed – Brightens the sauce, cuts through the richness of the avocado, and helps prevent browning.
Nutritional Yeast: 2 tablespoons (optional, for a cheesy flavor) – A great vegan alternative to Parmesan, adding a savory, umami kick.
Salt: 1 teaspoon, or to taste – Essential for bringing out all the flavors.
Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a gentle warmth.
Pasta Water: 1/2 – 1 cup, reserved – The starchy pasta water is crucial for emulsifying the sauce and helping it coat the pasta perfectly.
Pasta: 1 pound (450g) of your choice (e.g., spaghetti, linguine, fusilli, penne) – Select a pasta shape that will hold the creamy sauce well.
Cherry Tomatoes: 1 cup, halved (optional, for garnish and freshness) – Adds a pop of color and a burst of sweetness.
Red Pepper Flakes: Pinch (optional, for a hint of spice) – For those who like a little kick.

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Just before draining, reserve about 1-2 cups of the starchy pasta water. Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a minute or two.
Toast Pine Nuts (if using): While the pasta cooks, lightly toast the pine nuts. Place them in a dry skillet over medium-low heat. Stir frequently until they are fragrant and lightly golden brown (about 2-4 minutes). Be careful, as they can burn quickly. Remove from heat immediately and set aside.
Prepare the Avocado Pesto Sauce:
- Halve the avocados, remove the pits, and scoop the flesh into a food processor or high-speed blender.
- Add the packed fresh basil leaves, minced garlic cloves, toasted pine nuts (if using), freshly squeezed lemon juice, and nutritional yeast (if using).
- Pulse a few times to roughly chop the ingredients.
Emulsify the Sauce: With the food processor or blender running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil until the mixture is smooth and creamy. If the sauce is too thick, you can add a tablespoon or two of the reserved pasta water (or plain water) at this stage to help it blend.
Season the Sauce: Add the salt and freshly ground black pepper. Taste and adjust seasonings as needed. You might want more lemon juice for brightness, more salt to enhance flavors, or a touch more garlic for punch. The sauce should be vibrant and well-seasoned.
Combine Pasta and Sauce: In the large pot used for the pasta (or a large mixing bowl), add the cooked pasta. Pour the avocado pesto sauce over the pasta.
Toss and Adjust Consistency: Gently toss the pasta and sauce together until the pasta is evenly coated. Add the reserved starchy pasta water, starting with 1/2 cup, and continue to toss. The heat from the pasta and the starch in the water will help the sauce become even creamier and adhere perfectly to the noodles. Add more pasta water, a tablespoon at a time, until you reach your desired sauce consistency. It should be luscious and coating, not watery or too thick.
Serve Immediately: Divide the Avocado Pesto Pasta among serving bowls. Garnish with halved cherry tomatoes, a sprinkle of red pepper flakes (if desired), a few extra basil leaves, and an extra drizzle of good quality olive oil. A crack of black pepper on top is also nice.

Prep Time: 15 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: one normal portion
Calories: 750