Skip to Content

Spaghetti with Creamy Avocado Pesto and Roasted Tomatoes

Sharing is caring!

Spaghetti with Creamy Avocado Pesto

Spaghetti with Creamy Avocado Pesto and Roasted Tomatoes

Jessica Braider
Avocados are an awesome plant-based substitute for cream, but instead of the saturated fat in cream, this rich sauce has heart-healthy monounsaturated fats. The roasted tomatoes balance the tangy and garlicky sauce with sweetness. (Thanks to recipe tester Kathryn Howell Dalton for suggesting that addition!)
No ratings yet
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings


  • 16 oz. grape tomatoes halved
  • 3 Tbsp. butter or 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 ripe avocados halved, pitted, and peeled
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese


  • Preheat the oven to 400 degrees. 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.
  • Cook the spaghetti according to the package directions in salted water until it is al dente.
  • 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.
  • In a large bowl, combine the spaghetti, the avocado sauce, 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 grape tomatoes, cook the spaghetti and store tossed with a little oil to prevent sticking, peel the garlic, juice the lemon, grate the Parmesan cheese, if necessary.
Scramble Flavor Booster: 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.
Nutritional Information Per Serving (% based upon daily values): Calories 351, Total Fat: 13g, 20.5%; Saturated Fat: 3g, 14%; Cholesterol: 6mg, 2%; Sodium: 286mg, 12%; Total Carbohydrate: 49g, 16%; Dietary Fiber: 5g, 19.5%; Sugar: 3g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Nut-Free, Spring, Summer, Vegetarian
Tried this recipe?Let us know how it was!

Healthier Versions of Pasta (including one made out of edamame!)

Tuesday 8th of September 2020

[…] children have always enjoyed pasta.  Whether it was Rigatoni with Tomato and Artichoke Sauce, Spaghetti with Creamy Avocado Pesto, or Fettuccine with Shredded Carrots and Zucchini, they were usually happy to eat just about […]

    Your Cart
    Your cart is emptyReturn to Shop