So excited to share this recipe with you – it’s definitely one of my go-to weeknight dinners. It comes together within minutes and it’s super satisfying and filling. When you’re craving pasta, there are a couple options for satisfying that craving in a healthy way. You could go light and low-carb with zucchini pasta, you can do a spaghetti squash, or you can opt for a pasta that’s made with simple, nutrient-rich ingredients like a chickpea or lentil pasta. My go-to lately has been Banza pasta – it’s made from chickpeas, which means it’s really high in fiber and protein, a great upgrade from a typical white pasta that doesn’t do much in terms of providing nutrition for your body. It really tastes delicious and the consistency is just like a regular pasta, so it’s a win win for sure! Now that we’ve got the pasta taken care of, lets talk about the real start of the show here – the avocado pesto!
It’s so delicious, I could literally eat it with a spoon! It’s the perfect pasta sauce, but versatile enough to use it as a delicious dip with veggies or crackers, or to serve over roasted veggies & potatoes. Using avocado is a fun change from a traditional pesto and it adds such creamy and smooth texture, plus the healthy fat will definitely keep you full and satisfied. I love blending a big handful of spinach right into the pesto too, because having some extra greens is always a good decision and it doesn’t change the flavor at all!
This pasta recipe is the perfect base to add any additional veggies or protein. I love adding roasted broccoli and cherry tomatoes – it gives the dish some brightness and extra juicy flavors. But feel free to get creative and stir in some chicken or shrimp, or serve it with a fillet of wild fish over the top. Seriously so delicious and beyond easy. While the veggies roast in the oven, you can cook up the pasta and whip up the pesto in your food processor or a blender. Once the pasta is cooked, all you need to do is toss everything together, garnish with some fresh parmesan and basil, and devour!
Ingredients
For the pasta:
3 servings Banza pasta (or lentil pasta)
2 cups broccoli florets
2 cups cherry tomatoes
2 tbsp avocado oil
2 tbsp Parmesan cheese
Salt and pepper to taste
For the Avocado Basil Pesto:
1 cup fresh basil leaves
2 tbsp extra virgin olive oil
1/4 cup nuts (can use walnuts,
pine nuts, or cashews)
1 small avocado or 1/2 medium/large avo
1 handful spinach
Juice from 1/2 of a lemon
Water as needed
Salt & pepper to taste
Serves 3.
Instructions
- Preheat oven to 400 degrees.
- Place broccoli on a baking sheet and evenly coat with avocado oil. Season with salt and pepper. Roast for 10 minutes.
- Meanwhile, make the pesto. Add all ingredients except water to a food processor or blender and process until smooth. Add water as needed to reach desired consistency.
- Remove the broccoli from the oven and give it a toss / shake. Add the cherry tomatoes to the other side of the same baking sheet, drizzle with avocado oil and season with salt and pepper. Put the sheet back in for another 7 minutes or until the tomatoes are soft and blistered.
- Meanwhile, make the pasta. Cook according to package instructions.
- Mix cooked pasta with avocado pesto, then toss in the roasted veggies and season with salt and pepper. Garnish with a bit of shredded parmesan and freshly torn basil. Serve!
Btw, if you’re an OG Weeknight Bite reader, you may recognize this recipe from several years ago. The original recipe was created in the early years of WNB (2013!) and it finally got a little makeover. A healthier pasta choice, extra veggies, and fresh photos, of course! If you liked the original recipe, you’ll LOVE this new and improved version!
