Creamy Avocado Pesto Pasta

I can’t take credit for the recipe, my three year old thought that we should throw every green item in the refrigerator into this pasta.  Avocados, baby spinach, basil, broccoli and asparagus are all key players in this dish.  I’ve been making a version of this creamy avocado pasta for a while now but I have to admit that today’s was the best version by far.


This creamy avocado pasta is very quick to make and left us licking our plates clean.  Make sure that your avocados are ripe.  To check this remove the top of the avocado and if it is still green on top and slightly soft to the touch, its perfect!


Creamy Avocado Pasta
Serves: 4 – 6

2 ripe avocados
2 garlic clovesbasil
1 cup of fresh baby spinach
1 tablespoon of extra virgin olive oil
1/4 teaspoon of salt
lots of freshly ground pepper
juice and zest of one lemon
1 teaspoon of white wine vinegar

1/2 bunch of asparagus, cut into 1 inch pieces
2 cups of broccoli, cut into small florets
1 lb of your favourite pasta (I love using whole wheat or brown rice pasta)
1/4 cup of pasta cooking water
1 bunch of fresh basil, thinly sliced

In a food processor or blender, add avocados, garlic, baby spinach, olive oil, salt and pepper, the juice and zest of the lemon and the vinegar.  Puree until smooth and creamy and set aside.  Meanwhile prepare the pasta according to the  package directions in salted boiling water, making sure to save 1/4 cup of the pasta water to toss with the avocado sauce.  Add the asparagus and broccoli to a steam basket for the last 3 minutes of the cooking time.

Toss the hot pasta, avocado sauce, vegetables and fresh basil together in large bowl.  Enjoy with a large sprinkling of fresh parmesan cheese.



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