CREAMY AVOCADO PESTO PASTA
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
- Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
- Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.
CREAMY AVOCADO PESTO - DELISH!
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
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
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
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.
CREAMY AVOCADO PASTA
Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there. Found on a recipe blog and posted here for safe keeping :)
Provided by Taylors Mommy
Categories Vegan
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
- Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the avocado, basil, and salt. Process until smooth and creamy.
- When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.
- Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
Nutrition Facts : Calories 606, Fat 29.6, SaturatedFat 4.2, Sodium 594.6, Carbohydrate 74.8, Fiber 9.9, Sugar 3.3, Protein 13.5
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CREAMY AVOCADO PESTO PASTA WITH BLISTERED TOMATOES
From twopeasandtheirpod.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 337 per serving
- 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.
- Add the creamy pesto to the large bowl of pasta. Stir, adding the reserved pasta water as necessary. Stir until the pasta is well coated in pesto. Top with blistered tomatoes. Garnish with crushed red pepper flakes, basil and parmesan cheese, if using. Serve immediately.
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From kitchenmai.com
Cuisine ItalianTotal Time 25 minsCategory Brunch, Dinner, LunchCalories 328 per serving
- Cook the spaghetti until completely done, drain and keep it aside. In the meanwhile, blitz together the avocados, walnuts, olive oil, garlic, basil leaves, chili flakes and salt
- In a bowl, mix together the cooked pasta, cheese and the avocado pesto. Using tongs, mix well so that the pesto coats the spaghetti evenly
- Serve your creamy avocado pesto pasta warm, garnished with some more cheese, basil leaves, feta cheese and roasted cherry tomatoes (if using). Enjoy!
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From thegraciouswife.com
Cuisine American, ItalianTotal Time 20 minsCategory Main CourseCalories 412 per serving
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.
- To make the creamy avocado sauce, combine avocados, basil, garlic and lime juice in the bowl of a food processor.
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