Avocado Pesto Veggie Pasta

In the fast-paced world we live in, finding a meal that is both quick to prepare and packed with nutrition can feel like an insurmountable challenge. Enter Creamy Avocado Pesto Veggie Pasta—a dish that not only satisfies your hunger but also aligns perfectly with health-conscious diets. This vibrant and flavorful pasta is an excellent choice for busy families and individuals looking to whip up a wholesome dinner in less than 30 minutes. The best part? It’s incredibly versatile, making it suitable for various dietary preferences, including vegan and gluten-free options.

Discover the ultimate quick and healthy meal with Creamy Avocado Pesto Veggie Pasta. This vibrant dish blends the buttery richness of avocados and fresh basil, all tossed with whole wheat pasta and colorful seasonal vegetables. Ready in under 30 minutes, it's perfect for busy nights. Packed with nutrients and versatile enough for various diets, this creamy pasta not only looks stunning but also satisfies your taste buds. Elevate your dinner with this delicious recipe that’s as nutritious as it is delightful.

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Ingredients

2 ripe avocados

1 cup fresh basil leaves

2 cloves garlic, minced

1/4 cup pine nuts (or walnuts)

1/4 cup nutritional yeast (optional for cheesy flavor)

1/3 cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

8 oz whole wheat pasta (or pasta of choice)

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup zucchini, sliced

Fresh basil leaves for garnish

Grated parmesan cheese (optional for serving)

Instructions

Prepare the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli, reserving about 1/2 cup of the pasta cooking water, and set them aside.

Make the Avocado Pesto:

In a food processor, combine avocados, fresh basil, garlic, pine nuts, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning with more salt and pepper if needed. If the pesto is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.

Sauté the Veggies:

In a large skillet over medium heat, add a splash of olive oil. Once heated, add the sliced zucchini and halved cherry tomatoes. Sauté for about 5-7 minutes, or until the zucchini is tender and the tomatoes begin to soften.

Combine Pasta and Veggies:

Add the drained pasta and broccoli to the skillet with the sautéed veggies. Pour the avocado pesto over the mixture and gently toss until evenly coated. Heat everything together for another minute or two to combine the flavors.

Serve:

Plate the pasta in bowls, garnishing with fresh basil leaves and a sprinkle of grated parmesan cheese if desired. Enjoy your creamy, delicious Avocado Pesto Veggie Pasta!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings