Creamy Avocado Pesto Mac (Printable)

A vibrant twist on classic comfort, featuring luscious avocado-basil pesto sauce tossed with tender pasta for a creamy, nutritious meal ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz macaroni or short pasta
02 - 1 teaspoon salt for pasta water

→ Avocado Pesto Sauce

03 - 2 ripe avocados, peeled and pitted
04 - 1 cup fresh basil leaves, loosely packed
05 - 2 cloves garlic
06 - 1/4 cup extra virgin olive oil
07 - 1/4 cup grated Parmesan cheese
08 - 2 tablespoons lemon juice
09 - 1/4 cup milk, dairy or unsweetened plant-based
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Garnish

12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain in a colander.
02 - While pasta cooks, combine avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and black pepper in a food processor or blender. Blend until smooth and creamy. Add additional milk if needed to achieve a silky sauce consistency.
03 - Return drained pasta to the pot. Pour in the avocado pesto sauce and toss gently to coat. Add reserved pasta water gradually to loosen the sauce to desired consistency.
04 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan, fresh basil, and cracked black pepper if desired.

# Top Tips:

01 -
  • It tastes indulgent and restaurant quality, but comes together faster than ordering takeout.
  • Avocado makes it naturally creamy without any heavy cream, so you get that luxurious mouthfeel with real food.
  • It's the kind of dish that works for a quick weeknight dinner or impressing someone you want to cook for.
02 -
  • Don't let this dish sit around—the avocado will oxidize and turn a drab greenish-brown within an hour or two, so make it when you're ready to eat.
  • The pasta water is essential; it's what transforms a thick paste into a flowing sauce that coats every strand, so don't skip saving it.
03 -
  • Use a food processor instead of a blender if you have one—it gives you more control over the texture and doesn't over-process the basil into a darker color.
  • Warm your serving bowls by running them under hot water and drying them before plating; it keeps the sauce at the right temperature and prevents it from cooling too quickly.
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