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Spaghetti with Avocado and Mint Pesto

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  • Author: Nandita Nataraj
  • Total Time: 35 mins
  • Yield: 3-4 1x


The creamy pesto is this simple to make dish is filled with strong flavors of mint, a zing of lemon juice, and a nuttiness from the cashews.


  • Spaghetti- 200gms
  • Salt- 1/2 tsp+1tsp
  • Olive oil- 1tsp+3tbsp
  • Onion- 1med, chopped fine
  • Garlic- 2 pods, peeled and finely chopped
  • Avocado- 1 large, halved, stoned and flesh scooped out
  • Juice of half a lemon
  • Mint leaves- a hand full
  • Freshly ground black pepper powder- 1/2tsp
  • Powdered cashewnuts- 1-1/2tbsp
  • Chili flakes- 1/2tsp (optional)
  • Pepitas- 1 tbsp, toasted and cooled.


  1. Cook the spaghetti along with 1/2tsp of salt and a tsp of olive oil in enough water. Drain and reserve half cup of the stock and set aside.
  2. To make the pesto, heat olive oil in a pan and add the chopped onion and garlic and sauté till they turn brown and tender and keep aside.
  3. Combine the avocado flesh along with the lemon juice, mint leaves, cashew meal, pepper powder, salt and the sautéed onion and garlic in blender jar or a mortar and pestle and grind till smooth.
  4. Pour the prepared pesto over the cooked spaghetti and toss well. Add the chili flakes and pasta water only if required and mix well.
  5. Garnish with toasted pepitas and serve immediately.


To make the cashew meal, toast about 8-10 cashew nuts in pan. Cool completely and grind in a blender to a slightly coarse powder. Store in airtight container till further use.
My preparation time was slightly longer because I ground the pesto in a mortar and pestle. It will not take you more than 10mins if you make the pesto in a blender.

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Category: Main
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