I think my love for avocados is not a secret anymore. I just love avocados. Be it in smoothies, in sandwiches, in desserts or with tortilla chips. I simply love them. Did you know that Avocado is an extremely unique fruit. This is because, unlike other fruits, it has more good fats than carbohydrates. Avocados are rich in Vitamin C, Vitamin K, folates, potassium, Vitamin B5 and B6. This antioxidant rich fruit are said to extremely beneficial for arthritis, and said to improve vision. It is said, that avocados are said to prevent certain kinds of cancer. It is even said that avocado extract helps to reduce the side effects of chemotherapy. Now, what’s not to love about this wonder fruit.
As mentioned earlier I have used avocados in a number of dishes. But somehow I had not tried combining it with Pasta. So I decided to make a pesto with the avocado along with some mint and the little cashew meal that was waiting to be used up. The result was simply phenomenal. The creamy pesto was filled with strong flavors of mint and there was also the zing from the lemon juice. The cashew meal added a mild sweet taste to the pesto. This dish is super simple to make and without a doubt, add a healthy boost to your plate.
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Spaghetti with Avocado and Mint Pesto
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Creamy avocado pesto coats perfectly cooked spaghetti.
Fresh mint and lemon add a vibrant zing.
Ingredients
- 7 oz (200 g) Spaghetti
- 1 1/2 tsp Salt
- 4 tbsp (60 ml) Olive oil
- 1 med Onion
- 2 pods Garlic
- 1 large Avocado
- 1/2 Juice of half a lemon
- a hand full Mint leaves
- 1/2 tsp Freshly ground black pepper powder
- 1 1/2 tbsp Powdered cashewnuts
- 1/2 tsp Chili flakes
- 1 tbsp Pepitas
Instructions
- Cook the spaghetti with 1/2 tsp salt and 1 tsp olive oil in enough water. Drain, reserving 1/2 cup of the pasta water.
- To make the pesto:
- Heat olive oil in a pan, add chopped onion and garlic, and sauté until tender. Set aside.
- Combine avocado flesh, lemon juice, mint leaves, cashew meal, pepper powder, salt, and the sautéed onion and garlic in a blender or mortar and pestle. Grind until smooth.
- Pour the pesto over the cooked spaghetti and toss well. Add chili flakes and pasta water if needed.
- Garnish with toasted pepitas and serve immediately.
Notes
- For a richer pesto, add 1-2 tablespoons of grated Parmesan cheese.
- If your avocado is not ripe enough, microwave it for 30 seconds to soften it before blending.
- Store leftover pesto in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 500
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 10
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Does the avocado pesto brown quickly after making it?
It can oxidize within an hour or two. Add a good squeeze of lemon juice to the pesto and press plastic wrap directly against the surface if you’re not tossing it with the pasta right away.
Can I use a different pasta shape instead of spaghetti?
Linguine or tagliatelle work well since the pesto coats long noodles evenly. Avoid very short shapes, as the sauce tends to pool rather than cling.
Is the mint flavor strong in this pesto?
Mint adds a fresh, slightly cooling note but does not overpower the avocado. Start with the smaller amount suggested and add more to taste before tossing.
