Are you looking for a quick and easy weeknight pasta recipe? If so, then I have just the recipe for you ~ my Avocado Pesto Pasta. And while I’m at it, I am also sharing my top tips for making better pasta.
This avocado pesto recipe is dairy-free and the pasta is gluten-free, so not only is it healthy but it is allergy-friendly as well. And, good news! Even though we’ve managed to sneak some greens in (fresh baby spinach), the kids will still love it and will not be the wiser.
When I first decided to go dairy-free after already being vegetarian for many years, I was worried pasta (and pizza) would never be the same again without parmesan and mozzarella.
Same goes for when I decided to go gluten-free due to my autoimmune condition. I feared I’d never enjoy good pasta or pizza again (my comfort foods!).
But, despite these dietary restrictions, I have discovered new and healthier ways to enjoy my favorites, including some great gluten-free pastas, pizza, and plenty of dairy-alternative cheeses that are just as good as the traditional stuff.
Basil, pine nuts and pink salt
A few great dairy-alternative brands of nut-based cheeses I recommend are Kite Hill, Miyokos and Treeline.
For the gluten-free pasta in this recipe I use high-protein Eat Banza linguine, which is pasta made from chickpea flour. But there are many great wheat-free pastas on the market if chickpeas aren’t your thing.
See which gluten-free pastas are highest rated in this Epicurious article.
Avocado pesto with basil
As for cooking the pasta, here are a few tips for better pasta:
- use plenty of water when cooking your pasta and add salt, the general rule being 1 tablespoon of salt for 4 quarts of water
- don’t add oil to the pasta water, it can prevent the sauce from sticking to the pasta
- stir your pasta often when cooking to avoid sticking, and test for doneness before the time indicated in the cooking instructions (go al dente!)
- don’t rinse your pasta, it removes the starch which helps the sauce stick (the exception being for some non-wheat pastas when rinsing is recommended)
- reserve some of the flavorful pasta water when draining the pasta, which can be used to thin out thicker sauces such as this pesto if needed
And speaking of sauce, with this pesto recipe the avocado gives it creaminess without using traditional parmigiano reggiano. You can omit the spinach and just double up on the basil per the recipe. Or, if you like arugula swap that in instead of using spinach.
The lemon gives the sauce bright flavors, and also balances out the (healthy) fats in the avocado and pine nuts.
Ingredients prepped and ready to blend in food processor
If you don’t love pine nuts, almonds or walnuts would go great in this pesto. Or to make the pesto nut-free, pumpkin seeds are a great alternative to the pine nuts.
Avocado pesto pasta
This particular pasta dish is best if enjoyed right away hot, or even chilled in the summer months for a picnic-friendly pasta salad. (i.e. the avocado does not reheat all that well)
If you’d like to jazz up the pasta dish even more you can add some extra toasted pine nuts, charred cherry tomatoes and corn (in the summer when in season), or grilled mushrooms year round. For adding cheese to this dish, I recommend Kite Hill almond milk ricotta because it’s neutral enough to not compete with the very flavorful pesto.
Is this a recipe you think you’ll make? Leave a comment and let me know. And be sure to tag me on Instagram if you do!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 4 oz gluten-free pasta uncooked
- 3 tbsp reserved pasta cooking water or as needed
- 3 cloves garlic
- 1/4 cup pine nuts toasted
- 1 small avocado
- 1 cup fresh basil leaves
- 1 cup fresh baby spinach
- 2 tbsp fresh lemon juice
- 1 tbsp avocado or olive oil or omit for oil-free
Ingredients
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|
- bring a large pot of salted water to a boil and cook pasta according to package directions, reserving 1/4 cup of pasta water after cooking
- meanwhile, combine remaining ingredients in a food processor or blender and purée until smooth, adding reserved pasta water if/as needed to thin (I used 3 tbsp), season with pink salt
- to serve, toss hot pasta with desired amount of pesto
- this pesto is also great as a dip for crudités or chips, and is great on sandwiches (just omit the pasta water in this case)
- switch up the greens ~ in place of spinach use arugula or parsley
- switch up the nuts ~ in place of pine nuts use walnuts or almonds
Original recipe created by Jerran Boyer
www.healthnutchefs.com
Looks delish..Can’t wait to try this dish.!