Creamy AF Avocado Pesto Pasta

Creamy AF Avocado Pesto Pasta | easy, simple and SUPER delicious!

Sometimes you just need a big ol’ bowl of pasta, and that’s ok. Carbs aren’t bad, they are definitley not the enemy, and they can definitely be a healthy meal.

I had an avocado that had that eat-me-now-or-regret-it-forever look, and since I was craving some pasta I figured might as well combine the two. I’ve made an avocado pasta on here years ago, and figured there was no reason I couldn’t make it again but just a little revamped. I added some roasted veggies and served the pasta on a bed of baby kale to up my greens.

If you eat meat you can always add some cooked chicken or even baked fish to this as well and it would still be delish!

Creamy AF Avocado Pesto Pasta
Prep time
Cook time
Total time
Recipe type: Vegan, Healthy
Cuisine: Lunch, Dinner
Serves: 2
Roasted Veggies
  • 1 large courgette / zucchini, sliced into coins
  • ½ punnet heirloom tomatoes, quartered
  • Handful tenderstem broccoli
  • 1 tablespoon olive oil
  • 2 teaspoons mixed herbs
  • 1 teaspoon lemon zest
  • Salt & pepper
Avo Pesto Sauce
  • ½ avocado, pitted
  • Handful basil
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • 2 cloves of garlic (I used smoked garlic)
  • Salt & pepper
  • Splash of water
To Serve
  • 150g fussili pasta, cooked
  • Handful greens of choice (spinach, kale, ...)
  1. Preheat oven to 175ºC | 350ºF.
  2. Toss together the courgette (zucchini), broccoli and tomatoes with the olive oil, herbs, lemon zest, salt & pepper. Arrange onto a large baking sheet so that the coins are evenly spread and not on top of each other.
  3. Roast for 30 minutes, flipping halfway through and keeping an eye on them so they don't burn.
  4. As they finish roasting, prep the pasta sauce by blending everything together in a small blender or food processor until smooth and creamy. Taste and adjust any seasoning.
  5. Toss the avocado pesto with some cooked pasta, serve with some greens, and top with the roasted veg!