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Creamy Avocado Pesto Pasta Recipe

Creamy Avocado Pesto Pasta recipe


This is a yummy pasta with a creamy sauce made from avocados and basil. It's mixed with tomatoes and almonds. You cook the pasta, blend the sauce, and mix it all together. It's green and creamy!


500 g Spaghetti
2 Medium Avocados
1 Bunch of Basil
100 g Cherry Tomatoes
60 g Almonds
1 Lemon
2 Cloves of Garlic
30 ml Olive Oil
Salt to taste
Pepper to taste


Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the spaghetti according to the package instructions until al dente.
While the pasta is cooking, halve the avocados, remove the pits, and scoop the flesh into a blender.
Add the basil leaves, juice of 1 lemon, garlic cloves, 40 g of almonds (save the rest for garnish), olive oil, and a pinch of salt and pepper to the blender.
Blend until the mixture is smooth and creamy. If the sauce is too thick, add a tablespoon of water at a time until the desired consistency is reached.
Halve the cherry tomatoes and set aside.
Drain the cooked spaghetti and return it to the pot.
Pour the creamy avocado pesto sauce over the spaghetti and toss until the pasta is well coated.
Add the halved cherry tomatoes to the pasta and toss gently.
Serve the pasta in bowls, and garnish with the remaining almonds, roughly chopped.
Enjoy your creamy avocado pesto pasta while it's warm!

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