Mediterranean Pesto Pasta with Creamy Avocado Sauce
This Mediterranean-inspired pasta combines fresh basil pesto with a creamy avocado sauce, creating a luscious, nutrient-packed dish. The pesto provides herbal, nutty, and garlicky depth, while the avocado adds creaminess and richness without dairy.
⏱ Time
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minute
🛒 Ingredients
Pasta
200 g pasta of choice (penne, fusilli, or whole wheat)
Salt for pasta water
Pesto (Mediterranean-Style)
1 cup fresh basil leaves
2 tbsp pine nuts or walnuts
1 garlic clove
3 tbsp olive oil
2 tbsp grated parmesan (optional)
Salt & pepper to taste
Avocado Sauce
1 ripe avocado
2 tbsp olive oil
1 tbsp lemon juice
1–2 tbsp water (to thin if needed)
Salt & pepper to taste
Mediterranean Mix-ins
8–10 cherry tomatoes, halved
10–12 Kalamata olives, pitted & sliced
Optional: 2 tbsp chopped parsley or arugula for garnish
👩🍳 Instructions
1️⃣ Cook the Pasta
Boil pasta in salted water until al dente.
Drain, reserving ¼ cup pasta water.
2️⃣ Make the Pesto
In a blender or food processor, combine basil, nuts, garlic, olive oil, parmesan, salt, and pepper.
Blend until smooth. Add a little pasta water if too thick.
3️⃣ Make the Avocado Sauce
In a blender, combine avocado, olive oil, lemon juice, salt, and pepper.
Blend until creamy. Add water 1 tbsp at a time to reach pourable consistency.
4️⃣ Combine
Toss cooked pasta with pesto first.
Gently fold in avocado sauce until evenly coated.
Add cherry tomatoes and olives.
5️⃣ Serve
Garnish with fresh parsley or arugula.
Drizzle a little extra olive oil if desired.
💡 Tips for Best Results
Use ripe avocado for a smooth, creamy sauce.
Reserve pasta water—it helps emulsify the sauces.
Toss pesto and avocado gently to prevent mashing the pasta.
Optional: lightly toast nuts for more depth of flavor.
❓ Frequently Asked Questions
Q: Can this be made vegan?
Yes, simply omit parmesan or use a plant-based alternative.
Q: Can I prepare the sauce ahead?
Yes, blend avocado and store in an airtight container with a squeeze of lemon to prevent browning. Best used within 1 day.
Q: Can I use gluten-free pasta?
Absolutely! Chickpea, lentil, or rice pasta works well.
Q: Is this dish suitable for meal prep?
Yes, store pasta and sauce separately in the fridge and combine when ready to serve.
🥗 Nutritional Information
Calories: ~420 kcal
Protein: 12–14 g
Fat: 22 g (healthy fats from avocado & olive oil)
Carbohydrates: 45–50 g
Fiber: 8 g