Creamy Avocado Pesto Pasta Recipes

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CREAMY AVOCADO PESTO PASTA



Creamy Avocado Pesto Pasta image

Easy and fresh, this Avocado Pesto Pasta is perfect for warm weather, made with fresh basil, tangy lime, creamy avocado and a sprinkle of Parmesan in just 20 minutes!

Provided by Michelle

Categories     Main Course

Time 20m

Number Of Ingredients 9

¾ cup roasted salted pepitas
3 garlic cloves
1 ripe avocado (halved, seeded and peeled)
2 tablespoons lemon juice
6 ounces Parmesan cheese (freshly grated)
3 cups packed fresh basil leaves
½ teaspoon salt (plus more to taste)
½ teaspoon black pepper
16 ounces pasta

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve ½ cup pasta water. Drain remaining and set aside.
  • Add remaining ingredients to the food processor. Process until smooth. Adjust salt and pepper to taste.
  • To pasta, add 2 cups pesto and reserved pasta water. Toss to coat.
  • Serve topped with additional pepitas, Parmesan, and basil.

Nutrition Facts : ServingSize 1 serving, Calories 412 kcal, Carbohydrate 17 g, Protein 25 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 29 mg, Sodium 1628 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 18 g

CREAMY AVOCADO PESTO - DELISH!



Creamy Avocado Pesto - Delish! image

A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.

Provided by Nicmic921

Categories     Main Dish Recipes     Pasta     Shrimp

Time 25m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package penne pasta
¼ pound uncooked medium shrimp, peeled and deveined
1 avocado, peeled and pitted
½ lemon, juiced
½ cup fresh basil, or more to taste
2 tablespoons grated Romano cheese
2 cloves garlic
salt and ground black pepper to taste
¼ cup olive oil, or as needed
¼ cup diced cherry tomatoes, or more to taste
2 tablespoons grated Romano cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
  • Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 50.3 g, Cholesterol 50.6 mg, Fat 24.5 g, Fiber 6.8 g, Protein 16.6 g, SaturatedFat 4.5 g, Sodium 145.2 mg, Sugar 1.5 g

CREAMY AVOCADO PESTO



Creamy Avocado Pesto image

This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.

Provided by Gabi Moskowitz

Categories     Condiment/Spread     Side     No-Cook     Vegetarian     Quick & Easy     Basil     Pine Nut     Avocado     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 cup pesto

Number Of Ingredients 9

Total Cost $5
1 ripe avocado, peeled, pitted, and diced
1 cup (packed) fresh basil leaves
1/3 cup pine nuts
3 cloves garlic, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Water as needed
Salt and pepper to taste

Steps:

  • 1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
  • 2. Season with salt and pepper to taste.
  • 3. Use immediately or keep, refrigerated, for up to four hours.

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  • First, make the creamy avocado pesto. In a food processor, add the basil, spinach, avocado, garlic, lemon juice, parmesan cheese, and olive oil. Blend until smooth. Season with salt and pepper, to taste. Set aside.
  • Bring a large pot of salted water to boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta water. Drain the pasta and transfer to a large bowl.
  • While the pasta is cooking, cook the tomatoes. In a large skillet, heat the olive oil over medium heat. Add the tomatoes and garlic and season with salt and pepper. Cook, stirring frequently, until the tomatoes blister and start to pop, about 5 minutes. Discard the garlic.
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