Spaghetti with Creamy Avocado Pesto and Roasted Tomatoes
“Avocados are an awesome plant-based substitute for cream, but instead of the saturated fat in cream, this rich sauce has heart-healthy monosaturated fats, “says Today Show Contributor and family dinner expert Aviva Goldfarb, author of newly released, bestselling cookbook The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes.
- 16 oz grape tomatoes, halved
- 3 tbsp extra virgin olive oil
- 5/8 tsp salt
- 16 oz spaghetti (use wheat/gluten-free if needed)
- 1 1/2 tsp minced garlic, (2–3 cloves)
- 1/2 lemon, juice only, about 2 tbsp, or more to taste, plus 1/2 tsp lemon zest, if desired
- 2 avocados, halved, pitted and scooped out of the peel
- 1/2 cup fresh basil leaves
- 1/2 cup grated parmesan cheese, plus additional for serving
1. Preheat the oven to 400º (and start the cauliflower now, if you are serving it). In a medium bowl, toss the tomatoes with 1 tbsp oil and 1/8 tsp salt. Spread the tomatoes on a baking sheet and roast them for 20 minutes, tossing once halfway through.
2. Cook the spaghetti according to the package directions in salted water until it is al dente.
3. Meanwhile, in a food processor or blender, puree the garlic, lemon juice, and 2 tbsp oil until smooth. Add the avocados, basil (reserve 5 basil leaves to slice thinly and serve on top of the pasta, if desired) and 1/2 tsp salt and blend until creamy.
4. In a large bowl, combine the spaghetti, the avocado pesto, and 1/2 of the cheese. Top the pasta with the tomatoes (do this at the table if you have picky eaters), and season it with freshly ground black pepper to taste. Serve it immediately, topped with extra cheese, if desired.
Do Ahead or Delegate: Halve the tomatoes, cook the spaghetti and store tossed with a little oil to prevent sticking, peel the garlic, juice the lemon and zest it, if desired, prepare and refrigerate the pesto, grate the cheese if necessary and refrigerate it.
Scramble Flavor Booster: Double the garlic, serve it with crushed red pepper flakes, and top the pasta with 1/2–1 tsp lemon zest.
Tip: The easiest way to get the flesh out of an avocado is to slice it in half lengthwise, remove the pit, and scoop out the flesh with a large spoon.Back to top