When I want something fresh, creamy, and ready in no time, Creamy Avocado Pesto Pasta is my go-to. It’s like a hug in a bowl—silky avocado, zesty basil pesto, and pasta that soaks up all the goodness. I love that it feels fancy but takes less than 30 minutes to make. It’s perfect for a quick weeknight dinner or when I’m feeding friends who love a healthy-ish twist. Trust me, this Creamy Avocado Pesto Pasta will steal your heart!

Stuff You’ll Need

Here’s what I grab for Creamy Avocado Pesto Pasta:

• 8 oz pasta (spaghetti or fettuccine are my faves)
• 1 ripe avocado, pitted and scooped
• ¼ cup basil pesto (store-bought or homemade—your call)
• 2 tbsp olive oil
• 1 garlic clove, minced
• ½ lemon, juiced (adds a nice zing)
• ¼ cup grated Parmesan (plus extra for topping)
• ¼ cup reserved pasta water
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

I always keep an avocado or two on hand for this one!

How I Whip It Up

This Creamy Avocado Pesto Pasta comes together so fast:

1. Cook the pasta in a big pot of salted boiling water until al dente, about 10 minutes. Drain it, but save ¼ cup of that starchy water.
2. In a blender or food processor, toss in the avocado, pesto, olive oil, garlic, lemon juice, and Parmesan. Blend until it’s smooth and creamy. If it’s too thick, add a splash of pasta water.
3. Toss the cooked pasta with the sauce in a big bowl. Add more pasta water if you need it silkier.
4. Season with salt and pepper, give it a taste, and adjust if needed.
5. Top with a sprinkle of Parmesan and some fresh basil. Serve it warm and dig in!

Tips to Make It Perfect

• Use a ripe avocado—it blends into that perfect creamy texture.
• Fresh lemon juice is key; it keeps the sauce bright and stops the avocado from browning.
• Don’t overcook the pasta—al dente holds up better with the sauce.
• Want a little crunch? Toss in some toasted pine nuts or walnuts.

For more plant-based recipe ideas, I love checking out Minimalist Baker. They’ve got some great ones!

Leftovers and Fun Twists

• Leftovers: Store Creamy Avocado Pesto Pasta in the fridge for 1–2 days in a sealed container. The avocado might brown slightly, so eat it quick! Reheat gently with a splash of water.
• Twists: Add cherry tomatoes or roasted zucchini for extra veggies. Swap pesto for sun-dried tomato pesto for a fun change.

Pair it with my Sweet Air Fryer Churro Bites for a complete meal!

Wrapping It Up

This Creamy Avocado Pesto Pasta is my weeknight hero—fresh, fast, and so darn tasty. It’s easy to make, healthy-ish, and perfect for any pasta lover. Give it a try next time you’re in the mood for something creamy without the guilt. Let me know how it turns out—tag #CozyPeachKitchen!