Avocado Pesto Pasta - Bravabod

The next time you have pesto pasta, try adding avocado to it. It adds velvety richness to classic pesto and helps the sauce cling to every strand. It also couldn't be any easier to prepare. Consider this a template recipe: all you need is a noodle of your choice, pesto, avocado, and a salty element such as olives or deli-meat ham mixed in. On the table in 20 minutes.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 2 servings dry spaghetti (Note 1)
  • 1/2 ripe avocado
  • 2 tablespoons basil pesto
  • 2 servings something salty (smoked salmon, cooked ham, or pitted olives - Note 2)
  • 1/2 tablespoon olive oil (plus more for drizzling)
  • 1/4 cup reserved pasta water
  • parmesan cheese, grated (optional, for topping)
  • salt and black pepper, to taste

Instructions
  1. Step 1: Cook the spaghetti in a pot of boiling water according to package directions, until they are al dente. They should not be mushy and should still have a bit of bite to them. Before draining the pasta, reserve the 1/4 cup of pasta water in a small mug. Drain the pasta, toss with the olive oil, and set it aside.
  2. Step 2: Meanwhile, scoop out the flesh of the avocado into a small bowl. Add the pesto and mash the two together with a fork until a smooth paste is formed. Add salt and pepper, to taste. Set aside.
  3. Step 3: Chop your salty ingredient of choice into bite-sized pieces.
  4. Step 4: Toss together the warm cooked pasta, pesto mash, and salty ingredient of choice. Add the reserved pasta water, 1 tablespoon at a time, as needed to loosen to your preferred consistency. Taste and adjust seasonings as needed.
  5. Serve: Divide the pasta onto plates and top with optional parmesan and a drizzle of olive oil. Enjoy.

Recipe Notes

Note 1: You can use traditional spaghetti, bean-based spaghetti, zucchini noodles, and/or hearts of palm noodles here. To use the vegetable options, reference the Low-Carb diet instructions.

Note 2: The exact serving size will depend on which ingredient you choose. Reference the amount indicated on the packaging.

Nutrition

The next time you have pesto pasta, try adding avocado to it. It adds velvety richness to classic pesto and helps the sauce cling to every strand. It also couldn't be any easier to prepare. Consider this a template recipe: all you need is a noodle of your choice, pesto, avocado, and a salty element such as olives or sun-dried tomatoes mixed in. On the table in 20 minutes.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 2 servings dry spaghetti (Note 1)
  • 1/2 ripe avocado
  • 2 tablespoons vegan basil pesto
  • 2 servings pitted olives or oil-packed sun-dried tomatoes
  • 1/2 tablespoon olive oil (plus more for drizzling)
  • 1/4 cup reserved pasta water
  • vegan parmesan cheese (optional, for topping)
  • salt and black pepper, to taste

Instructions
  1. Step 1: Cook the spaghetti in a pot of boiling water according to package directions, until they are al dente. They should not be mushy and should still have a bit of bite to them. Before draining the pasta, reserve the 1/4 cup of pasta water in a small mug. Drain the pasta, toss with the olive oil, and set it aside.
  2. Step 2: Meanwhile, scoop out the flesh of the avocado into a small bowl. Add the pesto and mash the two together with a fork until a smooth paste is formed. Add salt and pepper, to taste. Set aside.
  3. Step 3: Chop your olives or sun-dried tomatoes into bite-sized pieces.
  4. Step 4: Toss together the warm cooked pasta, pesto mash, and olives or sun-dried tomatoes. Add the reserved pasta water, 1 tablespoon at a time, as needed to loosen to your preferred consistency. Taste and adjust seasonings as needed.
  5. Serve: Divide the pasta onto plates and top with optional 'cheese' and a drizzle of olive oil. Enjoy.

Recipe Notes

Note 1: You can use traditional spaghetti, bean-based spaghetti, zucchini noodles, and/or hearts of palm noodles here. To use the vegetable options, reference the Paleo diet instructions.

Nutrition

The next time you have pesto pasta, try adding avocado to it. It adds velvety richness to classic pesto and helps the sauce cling to every strand. It also couldn't be any easier to prepare. Consider this a template recipe: all you need is a vegetable noodle of your choice, pesto, avocado, and a salty element such as olives or deli-meat ham mixed in. On the table in 20 minutes.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 2 large zucchini (Note 1)
  • 1/2 ripe avocado
  • 2 tablespoons basil pesto
  • 2 servings something salty (smoked salmon, cooked ham, or pitted olives - Note 2)
  • 1 tablespoon olive oil (plus more for drizzling)
  • parmesan cheese, grated (optional, for topping)
  • salt and black pepper, to taste

Instructions
  1. Step 1: Cut off the zucchini ends and use a standard vegetable peeler or a spiralizer to make zucchini noodles. To use a peeler, peel thin ribbons vertically down the zucchini in one motion. They should look almost like wide fettuccine noodles (reference images above for a visual guide). Rotate the zucchini to peel every side. When you reach the seeds of the core, it will be too wet to continue peeling. Dice these zucchini cores into small pieces to add into the pasta later. Set the noodles aside.
  2. Step 2: Scoop out the flesh of the avocado into a small bowl. Add the pesto and mash the two together with a fork until a smooth paste is formed. Add salt and pepper, to taste. Set aside.
  3. Step 3: Chop your salty ingredient of choice into bite-sized pieces.
  4. Step 4: Heat the 1 tablespoon of olive oil in a wide frying pan over medium heat. Add the zucchini noodles and sauté them for about 2 minutes, stirring often. As you cook, they will lose their volume and become more pliable. Avoid overcooking the noodles here: they should be pliable and fork-tender, but not mushy.
  5. Step 5: Add the avocado mash and your salty ingredient of choice to the zucchini noodles. Stir everything together until creamy. Add a splash of water, 1 tablespoon at a time, to reach your desired consistency. Taste and adjust seasonings as needed.
  6. Serve: Divide the pasta onto plates and top with optional parmesan and a drizzle of olive oil. Enjoy.

Recipe Notes

Note 1: You can use zucchini noodles, hearts of palm noodles, konjac noodles, and/or cooked spaghetti squash noodles here.

Note 2: The exact serving size will depend on which ingredient you choose. Reference the amount indicated on the packaging.

Nutrition

The next time you have pesto pasta, try adding avocado to it. It adds velvety richness to classic pesto and helps the sauce cling to every strand. It also couldn't be any easier to prepare. Consider this a template recipe: all you need is a vegetable noodle of your choice, pesto, avocado, and a salty element such as olives or deli-meat ham mixed in. On the table in 20 minutes.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 2 large zucchini (Note 1)
  • 1/2 ripe avocado
  • 2 tablespoons dairy-free basil pesto
  • 2 servings something salty (smoked salmon, cooked ham, or pitted olives - Note 2)
  • 1 tablespoon olive oil (plus more for drizzling)
  • nut-based parmesan (optional, for topping)
  • salt and black pepper, to taste

Instructions
  1. Step 1: Cut off the zucchini ends and use a standard vegetable peeler or a spiralizer to make zucchini noodles. To use a peeler, peel thin ribbons vertically down the zucchini in one motion. They should look almost like wide fettuccine noodles (reference images above for a visual guide). Rotate the zucchini to peel every side. When you reach the seeds of the core, it will be too wet to continue peeling. Dice these zucchini cores into small pieces to add into the pasta later. Set the noodles aside.
  2. Step 2: Scoop out the flesh of the avocado into a small bowl. Add the pesto and mash the two together with a fork until a smooth paste is formed. Add salt and pepper, to taste. Set aside.
  3. Step 3: Chop your salty ingredient of choice into bite-sized pieces.
  4. Step 4: Heat the 1 tablespoon of olive oil in a wide frying pan over medium heat. Add the zucchini noodles and sauté them for about 2 minutes, stirring often. As you cook, they will lose their volume and become more pliable. Avoid overcooking the noodles here: they should be pliable and fork-tender, but not mushy.
  5. Step 5: Add the avocado mash and your salty ingredient of choice to the zucchini noodles. Stir everything together until creamy. Add a splash of water, 1 tablespoon at a time, to reach your desired consistency. Taste and adjust seasonings as needed.
  6. Serve: Divide the pasta onto plates and top with optional parmesan and a drizzle of olive oil. Enjoy.

Recipe Notes

Note 1: You can use zucchini noodles, hearts of palm noodles, konjac noodles, and/or cooked spaghetti squash noodles here.

Note 2: The exact serving size will depend on which ingredient you choose. Reference the amount indicated on the packaging.

Nutrition

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Avocado Pesto Pasta

PT20M 2 servings dry spaghetti (Note 1) 1/2 ripe avocado 2 tablespoons basil pesto 2 servings something salty (smoked salmon, cooked ham, or pitted olives - Note 2) 1/2 tablespoon olive oil (plus more for drizzling) 1/4 cup reserved pasta water parmesan cheese, grated (optional, for topping) salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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