Creamy Avocado Pesto Pasta

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Nutritional Highlights (per serving)

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18 g
Total Fat
31 g
Total Carbs
7 g
135 mg
 Creamy Avocado Pesto Pasta

This dish contains an array of my favorite things: pasta, avocado, veggies, and basil. And if you’re a pesto lover, like my family, you’ll wonder why you never thought of blending a California avocado with this sauce years ago! Besides an incredible flavor and creamy texture, you can feel free to improvise and add little more or less of each component or even include your own personal faves. Nutritionally, this dish is a nutrition power house with a high potency of vitamins C (220% DV) and K (270 % DV), an excellent source of vitamin A (60% DV) and Fiber (28% DV) and a good source of potassium (17% DV).


Serves: 8
    Avocado Pesto Sauce
bunch  of fresh basil
bunch  of fresh parsley
1/4  cup  pistachios
  cloves garlic
1/4  cup  Parmesan cheese, grated
1/4  cup  avocado oil
1/2  cup  ripe, Fresh California Avocado, halved, seeded, and peeled
1/8  tsp.  salt, or to taste
1/8  tsp.  pepper, or to taste
1/8  tsp.  salt
lb.  whole wheat pasta (or your favorite pasta)
Tbsp.  avocado oil
  small white onion, chopped
  cloves garlic, minced
  (8 oz.) package of pre-sliced Portabella mushrooms
  red pepper, diced
  orange pepper, diced
  yellow pepper, diced
  ripe, Fresh California Avocado, halved, seeded, peeled diced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


For sauce:

  1. Rinse basil leaves and remove leaves from stems; rinse parsley and trim stems. Discard stems. Dry (spin dry if possible) greens.
  2. Blend basil and parsley leaves, pistachios, garlic, Parmesan cheese and avocado oil together in a blender. Pulse until coarsely chopped. Add avocado, then salt and pepper to taste.
  3. Briefly pulse again to combine.

For pasta:

  1. Fill a large pot with lightly salted water and bring to a rolling boil.
  2. Stir pasta into the pot of boiling water and cook pasta according to the pasta directions. Drain.
  3. Heat 2 tablespoons avocado oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 4 minutes. Add garlic and cook 1 minute. Add mushrooms and peppers; cook and stir until fork tender, about 5 minutes.
  4. Add pasta to veggie mixture, stir to combine.
  5. Add California avocado pesto mixture above, and cook and stir until heated through, about 1–2 minutes. Remove from heat.
  6. Place pasta mixture in a large bowl, add diced avocado; serve immediately.

Beverage pairing: A chilled glass of Sauvignon Blanc or unoaked Chardonnay.

Calories 290
Total Fat 18 g
Trans Fat 0 g
Saturated Fat 2.5 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 3 g
Total Carbs 31 g
Dietary Fiber 7 g
Total Sugar 5 g
Protein 7 g
Cholesterol 0 mg
Sodium 135 mg
Potassium 600 mg

Vitamin A 2800 IU; Vitamin C 132 mg; Calcium 89 mg; Iron 3 mg; Vitamin D 3 IU; Folate 90 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 60%; Vitamin C 220%; Calcium 8%; Iron15 %; Vitamin D 0% 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Bonnie Taub-Dix

Bonnie Taub-Dix is a registered dietitian and the award-winning author of, “Read It Before You Eat It (Plume),” and owner of BTD Nutrition Consultants, LLC. She is a motivational speaker, freelance journalist and media spokesperson whose messages are laced with her passion as a foodie, her wit and wisdom, and her realistic guidance without gimmicks.

Bonnie has conducted thousands of interviews for all forms of media including television and radio shows and print and online sources such as CNN, “CBS Early Show,” ABC’s “Good Morning America,” “TODAY,” “Anderson Cooper 360,” “Martha Stewart Radio,” “The New York Times” and “The Washington Post,” as well as a variety of national magazines. She is an advisor to global corporations, food companies, and media outlets devising wellness programs, creating media/social media campaigns, and conducting workshops for health professionals and consumers. As a nutrition consultant to The Cartoon Network, she is involved in issues regarding programming and advertising to children.

She is a health &amp| wellness blogger for “US News &amp| World Report” and “Everyday Health” and her stories appear in national magazines and newspapers online and in print. Bonnie was the recipient The Academy of Nutrition &amp| Dietetics’ 2012 Media Excellence Award. She is married and has three sons…all foodies! She can be found at and on Instagram at @eatsmartbd.

Bonnie is a registered dietitian nutritionist for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization..

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