Avocado Pesto Veggie Pasta

To achieve that perfect al dente pasta, start by bringing a large pot of salted water to a rolling boil. The salt is crucial as it enhances the pasta's flavor. Once the water is boiling, add your pasta of choice—spaghetti, fettuccine, or penne all work well with the creamy avocado pesto. Follow the package instructions for cooking times, but start checking the pasta about two minutes before the recommended time.

Discover the vibrancy and health benefits of Creamy Avocado Pesto Veggie Pasta, a delightful dish that combines the rich flavors of avocados with whole wheat pasta and fresh seasonal vegetables. Bursting with nutrients and easy to prepare, this recipe is perfect for busy weeknights or leisurely weekends. Enjoy the creamy texture that enhances each bite while indulging in a meal that's as nourishing as it is delicious. Customize it to your taste and elevate your pasta nights!

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Ingredients

2 ripe avocados

1 cup fresh basil leaves, packed

2 cloves garlic, finely minced

1/4 cup pine nuts (or walnuts for a different flavor)

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

1/3 cup extra virgin olive oil

Juice of 1 lemon (about 2 tablespoons)

Salt and freshly cracked black pepper to taste

8 oz whole wheat pasta (or any pasta of your choice)

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup zucchini, sliced into half-moons

Fresh basil leaves for garnish

Grated parmesan cheese (optional, for serving)

Instructions

Prepare the Pasta:

- Start by bringing a large pot of salted water to a vigorous boil. Once boiling, add the pasta and cook according to the package instructions until it reaches al dente texture.

- In the last 3 minutes of cooking, gently add the broccoli florets to the boiling water. This will help them retain their vibrant color and crispness.

- After draining the pasta and broccoli, reserve about 1/2 cup of the starchy pasta cooking water for later use, then set aside the drained pasta and broccoli.

Make the Avocado Pesto:

- In a food processor, combine the ripe avocados, fresh basil leaves, minced garlic, pine nuts (or walnuts), nutritional yeast (if using), lemon juice, olive oil, and a healthy pinch of salt and pepper.

- Blend the mixture until you achieve a smooth and creamy consistency. Taste and adjust the seasoning with additional salt and pepper as needed.

- If the pesto feels too thick, gradually add the reserved pasta cooking water, one tablespoon at a time, blending until you achieve your desired creaminess.

Sauté the Veggies:

- In a large skillet set over medium heat, drizzle in a splash of olive oil. Once the oil starts to shimmer, add the sliced zucchini and halved cherry tomatoes.

- Sauté the vegetables for about 5-7 minutes, or until the zucchini turns tender and the tomatoes begin to soften and burst slightly, releasing their juices.

Combine Pasta and Veggies:

- Add the drained pasta and broccoli to the skillet with the sautéed vegetables.

- Pour the creamy avocado pesto over the entire mixture. Using tongs, gently toss everything together until the pasta and veggies are evenly coated.

- Cook for an additional minute or two, allowing the flavors to meld beautifully.

Serve:

- Transfer the creamy pasta to individual bowls. Garnish with fresh basil leaves on top and a generous sprinkle of grated parmesan cheese, if desired.

- Serve immediately and relish this delightful dish that’s bursting with flavor!

Prep Time, Total Time, Servings:

15 minutes | 30 minutes | Serves 4