Name: Creamy Avocado Pesto Penne
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 12–16 oz (340–450 g) penne pasta; 2 large ripe avocados, pitted and scooped (about 1½–2 cups flesh); ½ cup good-quality basil pesto (store-bought or homemade); 1–2 cloves garlic, minced or grated; Zest and juice of 1 large lemon; ⅓–½ cup freshly grated parmesan cheese; 2–3 tbsp extra-virgin olive oil; Salt and freshly ground black pepper, to taste; ½–¾ cup reserved hot pasta cooking water; Optional garnishes: extra parmesan, toasted pine nuts, red pepper flakes, fresh basil leaves

This Creamy Avocado Pesto Penne is a vibrant, fresh twist on classic pesto pasta, blending ripe avocados with basil pesto, garlic, lemon, and a splash of cream or pasta water for an ultra-smooth, luscious sauce.

Tossed with al dente penne, it delivers bright, herby flavor with creamy richness and a touch of nutty parmesan—light yet satisfying, perfect for quick weeknight dinners or impressing guests.

Why You’ll Love This Recipe

This dish feels like summer on a plate—bright, green, incredibly fresh, and surprisingly luxurious. The avocado creates an unbelievably silky, almost buttery sauce without heavy cream overload, while classic basil pesto brings that irresistible herby punch you crave.

Lemon zest and juice cut through the richness, garlic adds depth, and a handful of parmesan gives just the right savory lift. It’s ready in about 20 minutes, uses mostly pantry and fridge staples, and feels both healthy-ish and indulgent at the same time.

Kids love the creamy green color, adults love the sophisticated flavor, and everyone loves how light it feels despite being so comforting. Whether you’re feeding a crowd or treating yourself after a long day, this pasta disappears fast and leaves everyone smiling—it’s the kind of recipe you’ll make on repeat all year round.

Yield: 4 generous servings

Creamy Avocado Pesto Penne

Creamy avocado pesto penne—fresh, bright, and irresistibly silky.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

12–16 oz (340–450 g) penne pasta
2 large ripe avocados, pitted and scooped (about 1½–2 cups flesh)
½ cup good-quality basil pesto (store-bought or homemade)
1–2 cloves garlic, minced or grated
Zest and juice of 1 large lemon
⅓–½ cup freshly grated parmesan cheese
2–3 tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste
½–¾ cup reserved hot pasta cooking water
Optional garnishes: extra parmesan, toasted pine nuts, red pepper flakes, fresh basil leaves

Instructions

Boil the pasta — Bring a large pot of heavily salted water to a rolling boil. Add penne and cook according to package directions until al dente—don’t forget to reserve at least 1 cup of starchy pasta water before draining!
Prep the avocado — While pasta cooks, halve avocados, remove pits, and scoop flesh into a blender or food processor. Squeeze in lemon juice immediately to prevent browning.
Build the sauce — Add basil pesto, minced garlic, lemon zest, ⅓ cup parmesan, olive oil, a big pinch of salt, and several grinds of black pepper to the blender.
Blend smooth — Pulse or blend until creamy and mostly smooth—scrape down sides as needed. If too thick, add 2–3 tbsp pasta water to help it blend into a velvety consistency.
Taste & adjust — Give the sauce a quick taste—add more lemon juice for brightness, more parmesan for saltiness, or more pepper for bite. Blend again briefly if you add anything.
Drain pasta — Drain penne, reserving at least ¾–1 cup of the hot cooking water. Return pasta to the warm pot (off heat).
Combine — Pour the avocado pesto sauce over the hot pasta. Toss gently to coat—add reserved pasta water a little at a time until sauce is silky and clings beautifully to every piece.
Warm gently (if needed) — If everything cooled too much, set pot over the lowest heat for 30–60 seconds—just enough to warm through without cooking the avocado sauce. Stir constantly.
Final flourish — Taste one last time—adjust salt, pepper, or a squeeze more lemon if desired. Divide among bowls.
Garnish & serve — Top with extra grated parmesan, a sprinkle of toasted pine nuts, a few fresh basil leaves, and optional red pepper flakes. Serve immediately and enjoy every creamy, zesty, green bite!

Notes

Make this right before serving—avocado oxidizes quickly and loses its gorgeous color and fresh taste. Always use ripe avocados for maximum creaminess. The reserved pasta water is magic—don’t skip it! This dish is naturally vegetarian; easily vegan with the right swaps. Pairs wonderfully with a crisp white wine or sparkling water with lemon.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 296Total Fat 27gSaturated Fat 5gUnsaturated Fat 23gCholesterol 8mgSodium 178mgCarbohydrates 8gFiber 5gSugar 0gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use ripe but not overripe avocados—they should yield gently to pressure for the creamiest texture.
Blend the sauce right before tossing to keep the bright green color (avocado oxidizes quickly).
Reserve plenty of starchy pasta water—it’s the secret to a glossy, emulsified sauce.
Don’t overheat the sauce after adding avocado—gentle warming only to preserve freshness and prevent browning.
Taste and adjust lemon—more zest/juice brightens everything beautifully.
Toast pine nuts lightly for extra nutty flavor and crunch as garnish.
For extra silkiness, add a splash of heavy cream or a spoonful of mascarpone.

Ingredients Notes

Avocados — 2 large ripe Hass avocados (about 300–350 g flesh) provide the creamy base and vibrant green color—choose ones that are soft but not mushy.
Basil pesto — Store-bought good-quality pesto (½ cup) saves time and adds classic flavor; homemade is even better if you have it.
Penne pasta — 12–16 oz (340–450 g) dry penne holds the sauce beautifully in its ridges—any short pasta (rigatoni, fusilli) works too.
Garlic — 1–2 fresh cloves for punch—raw or lightly sautéed depending on preference.
Lemon — Fresh (zest + juice of 1 large) for essential brightness and to slow oxidation.
Parmesan — Freshly grated (⅓–½ cup) for nutty, salty depth—use real Parmigiano-Reggiano if possible.
Olive oil — Extra-virgin for richness and to help blend the sauce smoothly.

Variations and Substitutions

Vegan: Use vegan pesto and skip parmesan or swap with nutritional yeast.
Protein boost: Add grilled chicken strips, sautéed shrimp, crispy bacon, chickpeas, or white beans.
Spicy: Stir in red pepper flakes, chili oil, or a dash of hot sauce.
Greener version: Blend in a handful of baby spinach or arugula with the avocado.
Nut-free: Use sunflower seed pesto instead of pine nut pesto.
Creamier: Stir in ¼ cup heavy cream, mascarpone, or cream cheese at the end.
Gluten-free: Use gluten-free penne or lentil/chickpea pasta.
Herb twist: Swap half the basil pesto with cilantro or parsley pesto.

Storage Options

Best enjoyed fresh—avocado sauce browns and loses vibrancy when stored. If needed, refrigerate leftovers in an airtight container with plastic wrap pressed directly on the surface for up to 1 day.

Reheat very gently (low heat or microwave in short bursts) with a splash of water or cream to loosen—stir well. Freezing not recommended (texture and color suffer).