Pasta tossed in a creamy avocado pesto sauce that skips the heavy cream, blending the aroma of fresh basil, toasted cashews, and grated parmesan cheese. It tastes light, savory, and slightly nutty—perfect for a lunch or dinner menu that's different from the usual creamy pasta. The fresh green color also makes the dish look even more appetizing.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams Spaghetti or fettuccine pasta
- 1 large fruit Ripe avocado
- 1 cup (about 20 grams) Fresh basil leaves
- 40 grams Toasted cashews
- 2 cloves Garlic
- 40 grams Grated parmesan cheese
- 2 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 150 grams Boneless chicken breast (optional, for topping)
- 8 pieces, halved Cherry tomatoes
- 100 ml (set aside before draining) Pasta cooking water
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👩🍳 Instructions
- 1 Boil the pasta in salted boiling water according to the package instructions until al dente. Before draining, set aside about 100 ml of the pasta cooking water to thin the sauce later.
- 2 While the pasta is cooking, prepare the avocado pesto sauce: place the avocado flesh, basil leaves, toasted cashews, garlic, lemon juice, salt, and black pepper into a food processor or blender.
- 3 Pour in the olive oil little by little while blending until the sauce is smooth and creamy in texture. Taste, and add more salt or lemon as needed.
- 4 If using chicken, cut it into cubes and sauté with a little olive oil, salt, and pepper until cooked through and lightly browned. Set aside.
- 5 Drain the pasta, then immediately toss it with the avocado pesto sauce in a large skillet or bowl. Stir well over low heat for 1-2 minutes.
- 6 Add the reserved pasta cooking water little by little while stirring until the sauce coats the pasta smoothly and isn't too thick.
- 7 Add the sautéed chicken pieces and cherry tomatoes, and stir briefly until well combined and the tomatoes have softened slightly.
- 8 Remove from heat, sprinkle with extra grated parmesan cheese and a few fresh basil leaves as garnish. Serve immediately while warm.
💡 Tips
• Choose an avocado that's truly ripe (slightly soft when pressed) so the sauce has a creamy texture and isn't bitter.
• Don't skip the pasta cooking water—the starch in it helps the sauce cling perfectly to the pasta without needing extra cream.
• The avocado pesto sauce should be mixed into the hot pasta right away and served immediately, since avocado tends to brown quickly if left sitting too long.
• For a lighter version, the cashews can be swapped for toasted almonds or walnuts.
📊 Nutrition Facts / serving
480
Calories (kcal)
16 g
Protein
26 g
Fat
45 g
Carbs
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