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Avocado Pesto Veggie Pasta is a delightful and nutritious dish that perfectly combines the creamy texture of avocados with the aromatic flavors of fresh basil and garlic, all enveloped in a wholesome pasta base. This dish is not only visually appealing, with its vibrant green colors, but it also promises a burst of flavor in every bite. As more people seek healthier alternatives in their diets, this recipe stands out as an excellent choice for those looking to enjoy a satisfying meal without compromising on taste or nutrition.

Avocado Pesto Veggie Pasta

Discover the delicious and nutritious Avocado Pesto Veggie Pasta recipe, where creamy avocados meet fragrant basil and garlic. This vibrant dish is not only visually stunning but also promotes a healthier lifestyle, thanks to whole wheat pasta loaded with fiber and essential nutrients. Versatile enough for various dietary needs, this meal can easily be customized. Perfect for those craving a satisfying, flavorful dinner that doesn't compromise on health. Dive into this culinary delight!
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Ingredients
  

12 oz whole wheat pasta (spaghetti or penne)

2 ripe avocados, pitted and peeled

1 cup fresh basil leaves (packed)

2 cloves garlic, minced

1/4 cup pine nuts (or walnuts)

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/4 cup extra-virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup spinach leaves

1/2 cup zucchini, thinly sliced

1/2 cup bell pepper, sliced (any color)

Optional: Red pepper flakes for heat

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

    Make the Avocado Pesto: In a food processor, combine the avocados, basil leaves, minced garlic, and pine nuts. Blend until smooth. With the processor running, slowly drizzle in the olive oil until the mixture is creamy and well-combined. Add lemon juice, Parmesan cheese, salt, and pepper to taste. Blend again until fully incorporated. If the pesto is too thick, add a little reserved pasta water to reach desired consistency.

      Sauté the Veggies: In a large skillet, heat a splash of olive oil over medium heat. Add the zucchini, bell pepper, and spinach. Sauté for about 5-7 minutes, until the veggies are tender but still vibrant.

        Combine Everything: Reduce the heat to low. Add the drained pasta to the skillet with the sautéed vegetables. Pour the avocado pesto over the top. Toss everything together gently, ensuring the pasta and veggies are well-coated. If the mixture is too thick, add more reserved pasta water until it reaches a creamy consistency.

          Add Final Touches: Gently fold in the halved cherry tomatoes. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

            Serve: Plate the pasta and garnish with extra Parmesan cheese, freshly cracked black pepper, and fresh basil leaves for a beautiful presentation.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings