Creamy Avocado Pesto Mac (Print Version)

Vibrant mac and cheese featuring luscious avocado and basil pesto sauce. Creamy, flavorful, and ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz macaroni or short pasta
02 - 1 teaspoon salt for pasta water

→ Avocado Pesto Sauce

03 - 2 ripe avocados, peeled and pitted
04 - 1 cup fresh basil leaves, loosely packed
05 - 2 cloves garlic
06 - 1/4 cup extra virgin olive oil
07 - 1/4 cup grated Parmesan cheese
08 - 2 tablespoons fresh lemon juice
09 - 1/4 cup milk, dairy or unsweetened plant-based
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Garnish

12 - Extra grated Parmesan cheese, optional
13 - Fresh basil leaves, optional
14 - Cracked black pepper, optional

# Recipe Steps:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta in a colander.
02 - While pasta cooks, combine avocados, basil, garlic, olive oil, Parmesan cheese, lemon juice, milk, salt, and black pepper in a food processor or blender. Blend until smooth and creamy. Add additional milk if needed to achieve a silky sauce consistency.
03 - Return drained pasta to the pot. Pour in the avocado pesto sauce and toss gently until evenly coated. Add reserved pasta water gradually to loosen the sauce to desired consistency.
04 - Taste and adjust seasoning as needed. Serve immediately, topped with extra Parmesan cheese, fresh basil leaves, and cracked black pepper if desired.

# Expert Suggestions:

01 -
  • Its creamy without any heavy cream, making it lighter than traditional mac and cheese but somehow just as satisfying
  • The sauce comes together in minutes while the pasta boils, so dinner is ready in under 30 minutes
  • Even veggie skeptics find themselves going back for seconds
02 -
  • The lemon juice isnt optional, its what keeps the avocado from turning brown as the sauce sits
  • This sauce thickens up quickly, so dont be shy with that reserved pasta water to loosen things up
  • Eat this right away because avocado sauce doesnt reheat beautifully, though leftovers the next day cold are honestly pretty fantastic
03 -
  • If your sauce looks too thick in the blender, add milk one tablespoon at a time until it reaches the consistency of heavy cream
  • Room temperature ingredients blend more smoothly than cold ones, so try not to use ice cold milk straight from the fridge
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