Avocado Pesto Pasta
A creamy, zesty, and nourishing vegan pasta loaded with avocado, spinach, cherry tomatoes, and peas. This quick, fiber-rich meal is packed with plant-based protein and healthy fats, perfect for a satisfying weekday dinner or easy meal prep.
Equipment
- 1 Large Pot (for pasta)
- 1 Roasting Tray
- 1 Food processor
- 1 knife
- 1 Cutting board
- Measuring Spoons and Cups
Ingredients
- 400 g pasta rigatoni recommended
- Salt to taste
- Pepper to taste
- 150 g frozen peas
- 300 g cherry tomatoes
- 1 –2 tbsp olive oil for roasting
- 2 ripe avocados
- 2 garlic cloves
- 30 g fresh basil leaves
- 100 g fresh spinach
- 4 tbsp pine nuts
- ½ tsp chili flakes plus extra for garnish
- 6 tbsp extra virgin olive oil
- Zest of 1 lemon
- Juice of 2 lemons
Instructions
- Preheat the Oven: Start by preheating your oven to 180°C (fan-assisted) or 200°C for regular ovens. This step ensures that your cherry tomatoes roast evenly and develop a deep, caramelized flavor while you prepare the rest of the ingredients. Using a fan-assisted oven will speed up roasting and give a slightly more intense flavor.
- Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add your pasta (rigatoni works wonderfully here) and cook it according to the package instructions until it is just shy of al dente. This means it should be tender but still have a slight bite.
- Cook the Peas: When your pasta is nearly ready—usually 1-2 minutes before it’s fully cooked—add the frozen peas directly into the boiling water. This will blanch the peas, keeping them bright green, tender, and slightly crisp. Let them cook for just one minute, then drain both the pasta and peas together in a colander, reserving a little pasta water in case you want to loosen the pesto later.
- Roast the Cherry Tomatoes: While the pasta is boiling, place the cherry tomatoes on a roasting tray. Drizzle a small amount of olive oil over them and season with salt and freshly cracked black pepper. Toss gently to coat evenly. Roast in the preheated oven for about 8 minutes. You want the skins to start blistering and the tomatoes to become slightly soft and sweet, releasing their natural juices.
- Prepare the Avocado Pesto: Cut the avocados in half, remove the stones, and scoop the flesh into a food processor. Peel the garlic cloves and add them in. Next, add fresh basil leaves (discarding any tough stems) and spinach. Sprinkle in the pine nuts, chili flakes, ½ teaspoon of salt, and a large pinch of black pepper. Pour in the extra virgin olive oil. Finally, add the zest from one lemon and the juice from both lemons.
- Blend the Pesto: Secure the lid on your food processor and blend the mixture until completely smooth and creamy. If needed, pause occasionally to scrape down the sides with a spatula. Taste the pesto and adjust seasoning with extra salt, pepper, or lemon juice according to your preference. The consistency should be thick enough to coat the pasta but still smooth and silky.
- Combine Pasta and Pesto: Transfer the drained pasta and peas back into the large pot or a serving bowl. Pour the freshly made avocado pesto over the pasta. Using tongs or a large spoon, gently fold the pesto into the pasta until every piece is evenly coated. If the pesto feels too thick, add a tablespoon of reserved pasta water to loosen it slightly.
- Add Roasted Tomatoes: Once the pasta is coated with pesto, add the roasted cherry tomatoes. Gently fold them in to distribute the tomatoes without breaking them apart. The roasted tomatoes will add bursts of sweetness and a lovely contrast to the creamy avocado pesto.
- Serve and Garnish: Plate the pasta in individual bowls or on a large serving platter. Sprinkle with a pinch of extra chili flakes for a subtle kick. Optionally, drizzle a little extra olive oil over the top for richness. This dish is best enjoyed immediately while the pasta is warm and the pesto is fresh and vibrant.
- Optional Meal Prep Tip: If you’re preparing this for meal prep, allow the pasta to cool completely before storing it in airtight containers in the fridge. The pesto may thicken slightly when cold; simply let it come to room temperature or add a splash of water or olive oil before reheating.
Notes
- Use ripe, creamy avocados for a smooth, rich pesto.
- Fresh basil and spinach are key for vibrant color and flavor; avoid wilted leaves.
- Roasting cherry tomatoes enhances their natural sweetness and reduces acidity.
- Pine nuts can be lightly toasted for extra nutty flavor.
- Adjust chili flakes according to your spice preference.
- Save some pasta water to adjust the pesto’s consistency if needed.
- This recipe works well with other pasta shapes like penne, fusilli, or farfalle.
- For extra protein, consider adding cooked chickpeas or white beans.
