• Charlotte Woods ANutr

Creamy Avocado Pesto Pasta

This dish may not be to everyone’s taste, but I strongly urge everybody to try it at least once. Do not be put off by the green colour! Its full of flavour and very filling, even a little spicy if you add the small red chilli. It is possible to switch out the pasta for a gluten free version, or courgette spaghetti can also make a tasty substitute and goes very well with the avocado. This dish is perfect for a summers day.

Cooking Time: 15 Minutes

Serves: 4 (Cost per serving: £1.09)


Avocados - 3 Medium (very soft but not black)

Tomatoes - 3 Medium

Fresh Basil – 1 Packet

Garlic Cloves - 3

Red Chilli – 1 Small (optional)

Onion Powder – 1 Teaspoon

Wholegrain Tagliatelle Pasta – 8 Wheels

Plant Based Milk – ½ Cup

Olive Oil – 2 Tablespoons

Speciality Bread – ¼ Loaf


1) Begin by cooking the pasta in a medium sized pan on medium heat. Cook according to package instructions, in this case 9 minutes.

2) Whilst the pasta is cooking, prepare the sauce. Remove the avocado flesh, roughly chop the basil (saving a little to garnish), garlic and chilli, removing the chilli seeds.

3) Add all to a food processor or blender, including the plant based milk, olive oil and onion powder. Blend for 1-2 minutes until mixture is combined and creamy.

4) By this time the pasta should be finished, drain the water, place back onto the heat and stir in the sauce.

5) Now roughly chop the tomatoes and also add this to the pan.

6) Continue stirring to ensure the food does not stick to the bottom. Once heated through, service with some toasted bread and the remaining basil to garnish.

For this recipe, I used oat milk as I find it goes well with the avocado making a creamy mixture. I also used tiger bread for the side, but any bread of your preference will do, its purpose is mainly to scoop up the last of the delicious mixture in the bowl! If you can’t find any ripe or overripe avocados, more firm ones will do, but it may be necessary to add a little extra milk and blend for longer to achieve that creamy texture.

Nutritional Content:

Kcal: 568

Protein: 12.6g

Carbohydrate: 53.3g

of which sugars: 6.7g

Fat: 30.4g

Fibre: 15.7g

Sodium: 217.4mg

High in:



Vitamin K

Vitamin A

This dish is high in fats, mostly from the avocado and some from the olive oil. Avocados are a great source of fats as they are mostly monounsaturated and polyunsaturated and even contain omega-6. Providing your intake of fats from other sources in your diet balances this out, do not be concerned, fats are necessary and these plants based types are very healthy.

Tag me in pictures of your creations on facebook and instagram! @lottiemarie95 :)

Love Always,

Lottie x



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Plymouth, United Kingdom

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