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Creamy avocado pesto pasta with roasted veggies on top

Avocado Pesto Pasta

If you like a creamy pasta filled with nutrients, you will love this Avocado Pesto Pasta. It's made with a creamy pesto and topped with roasted veggies for a delicious avocado pasta.

Course dinner
Keyword pasta, pesto, pasta dinner, avocado pesto
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 head Brocolli cut into florets
  • handful Small tomatoes
  • 2 Avocados peeled and pit removed
  • 1 cup Almonds
  • 1 clove Garlic
  • handful Fresh Spinach
  • Juice of 1/2 Lemon
  • 4 tablespoons Olive Oil + more for drizzling on veggies
  • pinch Sea Salt + more for seasoning veggies
  • Fresh Black Pepper for seasoning veggies
  • dash Water
  • 1/2 pound Rigatoni Pasta
  • Fresh Parmesan Cheese optional


  1. Preheat oven to 400 degrees

  2. Add broccoli and tomatoes to a baking sheet. Season with olive oil, salt & pepper. Put in the oven for 15-20 minutes or until your veggies are slightly browned.

  3. Meanwhile, in a pot of boiled salted water, follow instructions to prepare your pasta. Drain and set aside.

  4. In a food processor, add avocados, almonds, garlic, spinach, juice of 1/2 lemon, olive oil, salt, and water. Pulse on high until you get the creamy consistency you desire. Add more water if you want it creamier.

  5. Pour pesto over the pasta and combine. Top with the roasted veggies and serve. Add some fresh parmesan cheese to finish it off.

Recipe Notes

  • Use any type of pasta noodles you want. I used rigatoni but penne will also work.
  • Add other veggies to the pan for roasting. Zucchini, mushrooms, and onions would also make a great addition to this pasta dish.
  • Keep in the refrigerator in a sealed container. You can also enjoy this cold.