This creamy avocado pesto pasta combines ripe avocados and fresh basil to create a vibrant, velvety sauce that's ready in minutes.
Cherry tomatoes add a burst of sweetness and color, balancing the richness of the avocado.
Perfect for a quick weeknight dinner or a light lunch, this dish is fresh, flavorful, and satisfying.
Why You’ll Love This Recipe
- The avocado replaces traditional cheese and nuts in pesto for a creamy, dairy-free texture.
- Blending fresh basil with lemon juice and olive oil brightens the sauce with herbaceous and tangy notes.
- Cherry tomatoes provide a natural sweetness and juicy contrast, enhancing the overall flavor and presentation.
Creamy Avocado Pesto Pasta with Cherry Tomatoes
A fresh and creamy avocado pesto pasta featuring ripe avocados, fresh basil, and cherry tomatoes for a vibrant and quick meal.
- Prep time
- 10 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 ounces (340 g) pasta of your choice (penne, fusilli, or spaghetti work well)
- 2 ripe avocados, peeled and pitted
- 1 cup (packed) fresh basil leaves
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (30 g) grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- 1 cup (150 g) cherry tomatoes, halved
- Optional: red pepper flakes for a touch of heat
Instructions
- Cook the Pasta Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup (120 ml) pasta cooking water, then drain the pasta.
- Prepare the Avocado Pesto While the pasta cooks, combine the avocados, basil, garlic, lemon juice, Parmesan cheese, and olive oil in a food processor or blender. Blend until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Combine Pasta and Pesto Return the drained pasta to the pot or a large bowl. Add the avocado pesto and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Add Cherry Tomatoes and Serve Gently fold in the halved cherry tomatoes. Divide the pasta among serving bowls and garnish with extra Parmesan cheese and red pepper flakes if desired. Serve immediately.
Helpful Tips
- Use ripe avocados that yield slightly to gentle pressure for the creamiest sauce.
- If you prefer a vegan version, omit Parmesan cheese or substitute with a vegan Parmesan alternative.
- To keep the avocado pesto from browning if not serving immediately, cover it tightly with plastic wrap directly on the surface of the sauce and refrigerate for up to 4 hours.
- For an extra burst of flavor, toast pine nuts or walnuts and sprinkle them on top before serving.
Storage and Make-Ahead
Store any leftover avocado pesto pasta in an airtight container in the refrigerator for up to 1 day.
Due to the avocado content, the sauce may darken slightly when stored; stirring in a little fresh lemon juice before serving can help brighten it up.
Avoid freezing this dish as the texture of avocado changes when frozen.
Frequently Asked Questions
Can I make avocado pesto pasta ahead of time?
You can prepare the avocado pesto sauce a few hours ahead and store it tightly covered with plastic wrap pressed onto the surface in the refrigerator to prevent browning. For best texture and flavor, toss with pasta and tomatoes just before serving.
What pasta works best for avocado pesto?
Medium shapes like penne, fusilli, or even spaghetti work well as they hold the creamy sauce nicely.
Is this recipe dairy-free?
This version includes Parmesan cheese, which contains dairy. To make it dairy-free, omit the cheese or use a dairy-free alternative.
How do I keep the avocado from browning?
The addition of lemon juice helps slow browning, and storing the pesto covered tightly with plastic wrap pressed directly on the surface minimizes air exposure.
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