Roasted Vegetable Pasta with California Avocado Pesto

Roasted Vegetable Pasta with California Avocado PestoInstructions

Preheat the oven to 450 F.

Cover a large 17¼-inch-by-11½-inch-by-1-inch baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

Put the vegetables on the sheet and roast them for 25 minutes or until they are tender and their edges are browned.

In the meantime, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

In a blender, add all the ingredients for the avocado pesto sauce and blend until reaching a creamy smooth consistency.

In a large bowl, add the cooked pasta and stir in half of the avocado pesto sauce. Divide the pasta among serving dishes and top with roasted vegetables, cherry tomatoes, and avocado. Drizzle with additional sauce and help with the remaining sauce on the side. Store any remaining sauce in an airtight container and refrigerate.


Roasted Vegetables

2 (5-inch) zucchini, halved and sliced into 1/2-inch slices

2 (6-inch) carrots, sliced into 1/2-inch slices

12 Brussels sprouts, halved

Nonstick cooking spray



8 oz. rotini high protein and fiber dry pasta

1 cup cherry tomatoes, halved

1 ripe, Fresh California Avocado, seeded, peeled, and cut into 1-inch cubes


For the Avocado Pesto Sauce

1 ripe, Fresh California Avocado, seeded, peeled, and cubed

1 bunch basil leaves, reserve a few leaves for garnish if desired

1/2 cup 2% plain Greek yogurt

1/4 cup shredded Parmesan cheese

1/4 tsp. black pepper

1/2 tsp. sea salt

1/4 cup water

Suggestion: Serve with grilled or baked chicken breast.


Makes 4 servings

Nutrition Facts: Calories: 380 cal, 12 grams fat, 310 mg sodium, 59 grams carbohydrates, 13 grams fiber, 15 grams protein

Recipe by: California Avocado

author avatar
Stephanie Ouellette