Creamy AF Avocado Pesto Pasta
Recipe type: Vegan, Healthy
Cuisine: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
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!
Recipe by Sprinkle of Green at