Penne with Avocado Pesto Sauce & Burst Tomatoes

This quick dinner dresses up penne pasta with a delicious avocado pesto sauce and burst grape tomatoes! So much flavour! | The Refreshanista

I think I’ve found my new favourite pasta dish! That’s really saying something because I’m crazy for noodles, I had a whole theme going on with National Noodle Month in March. And this penne with avocado pesto and burst tomatoes may top them all. I combined some of my favourite veggies and flavours- creamy avocado, sneaky spinach for nutrients without changing the flavour, pesto, and pan-cooked tomatoes. Yum yum yum. 

Blending the pesto together with avocado makes for a really creamy and delicious avocado pesto sauce. I also threw baby spinach into the mix for some extra nutrients. It works really well here because the sauce is green anyway 🙂 I also made burst tomatoes for the first time! I saw them somewhere on the internet and decided to give it a go. So easy and super tasty! It really brings out the flavour of the tomatoes.

This quick dinner dresses up penne pasta with a delicious avocado pesto sauce and burst grape tomatoes! So much flavour! | The Refreshanista

I love how quick this is to make. Perfect for a night when you’re feeling too tired to make dinner. No need to call the pizza place! This pasta takes less than 30 minutes and it’s super duper easy. Boil pasta, blend sauce, cook tomatoes for 5 minutes, and you’ve got yourself a flavourful and healthy dinner! This is definitely going to be one of my go-to recipes for those nights I’m in need of a quick and easy dinner.

This quick dinner dresses up penne pasta with a delicious avocado pesto sauce and burst grape tomatoes! So much flavour! | The Refreshanista

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Penne with Avocado Pesto Sauce & Burst Tomatoes

Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 6
Author Melanie Maxwell

Ingredients

  • 454 g / 1 lb of penne pasta
  • 1 avocado
  • 1/2 cup of pesto
  • 1/4 cup of olive oil
  • 1 cup of baby spinach
  • juice of 1/2 a lemon
  • 1 pint of grape tomatoes
  • 2 tablespoons of olive oil

Instructions

  1. Bring a large pot of water to a boil. Add penne and cook according to package instructions.
  2. Meanwhile, blend together avocado, pesto, 1/4 cup of olive oil, baby spinach, and lemon juice in a blender or food processor and set aside.
  3. Drain pasta and set aside.
  4. Add grape tomatoes and 2 tablespoons of olive oil to a pan with a lid and cook on medium-high heat. With the lid on, slide the pan back and forth to roll the tomatoes around occasionally. Cook until skins split, about 5 minutes.
  5. Toss penne with avocado sauce, then add tomatoes. Serve while it's hot!

What’s your favourite way to eat avocado?

Melanie

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