Description
A delightful creamy avocado pesto pasta that combines fresh ingredients for a rich and healthy meal.
Ingredients
Scale
- 300 grams (10.5 oz) pasta: Choose your favorite type, such as spaghetti or fettuccine.
- 2 ripe avocados: Look for creamy and flavorful avocados.
- 1 cup fresh basil leaves: Fresh basil adds a fragrant aroma.
- 1/4 cup pine nuts: Provides nuttiness; walnuts or almonds can be used as alternatives.
- 2 cloves garlic: Minced for a zesty kick.
- 1/4 cup grated Parmesan cheese: Adds savory depth; substitute with nutritional yeast for vegan option.
- 2 tablespoons lemon juice: Freshly squeezed to brighten flavors.
- 1/4 cup olive oil: Extra virgin for richness.
- Salt and pepper: To taste.
- Fresh basil leaves for garnish: For added color and freshness.
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water before draining.
- In a food processor, combine avocados, basil, pine nuts, garlic, Parmesan cheese, and lemon juice. Blend until smooth.
- Slowly drizzle in olive oil while blending until creamy. Adjust consistency with reserved pasta water if needed. Season with salt and pepper.
- Toss the cooked pasta with the avocado pesto until evenly coated. Add more pasta water if necessary.
- Serve the pasta garnished with extra pine nuts and fresh basil leaves.
Notes
- Experiment with different types of pasta for varied textures.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- For added protein, consider grilled chicken, chickpeas, or tofu.
- For a vegan option, replace Parmesan with nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Creamy Avocado Pesto Pasta, Healthy Pasta Recipe, Vegan Pasta, Quick Dinner