I propose that all grocery stores clear a place on the shelf right beside the Frank’s Hot Sauce for this spicy avocado pesto: you are going to want this stuff on everything. Especially, once you give this Spicy Avocado Pesto Pasta a try.

Super Food Avocado Pesto Pasta

Luxuriously creamy, lightly spiced, and packed with super foods avocado and arugula, this velvety green wonder sauce comes together in minutes and is lovely on everything from sandwiches to toast to pasta. I tossed ours with whole wheat noodles and plump cherry tomatoes for a bright, healthy dinner that was on the table in fewer than 20 minutes.

Easy Avocado Pesto Pasta

Perfectly Spicy Avocado Pesto Pasta

The base of the spicy avocado pesto is a riot of green: creamy avocados, peppery arugula, sassy cilantro, lively lime, and zesty jalapeños. To control the spice level of the sauce, leave as much of the jalapenos’ seeds and membranes as you dare. The first time I made this avocado pesto, I removed both and found the jalapeño flavor a little too subtle, so the second time, I left about half and thought Goldilocks would approve: the heat was juuuuuuust right.

15 Minute Super Food Avocado Pesto Pasta

Easy Avocado Pesto

The cooking “directions” for avocado pesto are as simple as dump and go. A few whirrrrrs of the food processor transform the ingredients into a sumptuous sauce that tastes decedent but is entirely healthy, thanks to nutritious, naturally creamy avocado.

Super food avocado pesto

Add a few handfuls of nutty, lightly salty Parmesan cheese, and this avocado pesto skyrockets to become Alfredo sauce’s sexy first cousin. Tossed with whole wheat noodles, it offers all of the comforting decadence of fettuccini Alfredo, without an ounce of the guilt.

What avocado pesto you don’t use for pasta is perfect spread on sandwiches (we had some on grilled cheese last night for dinner—divine!), mixed with scrambled eggs, or drizzled over Mexican-inspired dishes like these 10 Minute Black Bean Tostadas.

Recipe Adaptations

  • Lightly Spicy Avocado Pesto Pasta. If you are a bit spice shy, you can always cut back on the jalapeno. You might also enjoy this not-at-all spicy Creamy Avocado Pasta, which uses lots of fresh herbs and Greek yogurt.
  • Extra Spicy Avocado Pesto Pasta. If you’re a huge spice fan, you can dial it up a notch by adding even more jalapeno.

More Tasty Recipes Using Pesto

15 Minute Avocado Pesto Pasta

I’ve included the recipe for the avocado pesto pasta with tomatoes that we loved so much below, and if you find new ways to use this green goodness, I’d love to hear all about them, and I’ll dedicate my third batch in 10 days to you too!

Super Food Avocado Pesto Pasta

Spicy Avocado Pesto Pasta

5 from 2 votes
A recipe for avocado pesto that tastes creamy and decedent, but is loaded with super foods. Try it with pasta, spread on sandwiches, mixed with eggs, and drizzled over Mexican dishes.

Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Servings: 4 servings

Ingredients
  

  • 14 ounces rotini pasta or any kind of pasta you like
  • 2 medium ripe avocados
  • 2 cups loosely packed arugula
  • 1 jalapeño pepper cut into quarters (remove seeds and membrane for a mild pesto)
  • 1/2 cup fresh cilantro leaves
  • 2 cloves garlic
  • 3 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2  cup grated Parmesan cheese, plus additional for serving (omit if vegan or to make dairy free)
  • 2 pints cherry tomatoes, halved

Instructions
 

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain, reserving 1 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Place in a large serving bowl.
  • Scoop the avocado into the bowl of a food processor fitted with a steel blade. Add the arugula, jalapeño, cilantro, garlic, lime juice, salt, and pepper. Puree until smooth. Add the Parmesan cheese and puree again until incorporated. Taste and add additional salt and pepper as needed.
  • Pour the avocado pesto over the pasta, then toss gently to combine. If the pasta seems too thick and sticky, add a bit of the reserved pasta water. Add the cherry tomatoes and toss to combine. Serve warm or at room temperature, topped with additional Parmesan as desired.

Notes

Leftover pesto will keep in an airtight container in the refrigerator for up to 5 days. It may brown, but will still taste fresh and delicious.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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39 Comments

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  1. Happy belated birthday!!! And what a brilliant idea!?  Avocado, pesto and spice! Sounds amazing :)

  2. Looks delicious! I really enjoy using avocado to make dishes both healthy and creamy. I’m looking around for something to bring to a dinner next weekend, and this is definitely on my list! Pinned so I don’t loose track of it in the meantime. =)

  3. A healthier and SEXIER alfredo? I’ll take three. Why does avocado make everything better??!

  4. I love that you added some spice to this avocado pesto! I’d be a happy girl with this for dinner! :)

  5. Perfect recipe Erin! The addition of the cherry tomatoes at the end complements the dish and it’s the ideal final touch.
    Kudos, great work.
    Panos and Mirella

  6. This was delicious!  My 14 month old devoured it. I have some left over that’s already mixed in with the pasta. Will it be good for a day or two if I refrigerate?  

    1. I am so happy to hear that you enjoyed it so much! The pasta may brown a little because of the avocado, but it will definitely be safe to eat in the next day or two. Put it in an airtight container, and press it piece of plastic wrap against the surface to keep air from touching it. Then, put the lid on the container and refrigerate. I think that will help!

  7. This sounds like heaven!  I can’t wait to try this! Creamy avocado with some spicy jalapeños …. You can’t go wrong!  Also, your photos are all gorgeous!  Thanks for the recipe!

    1. That sounds delicious, Amanda! I’m so happy to hear you enjoyed this. Thanks for sharing this great review!

  8. Amazing!!!  So healthy and delicious. I used gluten free pasta to avoid the bloat :) but just love this!!!!! I do think if using a blender, you need to add a good amount of water (I just kept adding as I blended)  to be able to purée everything together. Otherwise my blender was getting stuck!

    I wonder if I could somehow put cannellini beans in this recipe to make it more filling and increase the protein content.  Thank you for a great healthy vegetarian recipe!!!5 stars

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