Creamy Avocado Pesto Mac

The green color threw me off at first. I was expecting traditional orange mac and cheese when my friend Sarah made this for our monthly dinner club, but one bite completely changed my mind. The sauce was impossibly creamy without any heavy cream, and that bright basil flavor made the whole dish feel lighter somehow. Now it's my go-to when I want something comforting but don't want that heavy, post-pasta nap feeling.

Last Tuesday, my roommate walked in while I was blending the sauce and made a face at the bright green color. Ten minutes later, she was standing over the stove, sneaking bites straight from the pot and asking when I could make it again. We ate the entire batch while standing at the kitchen counter, which is basically the highest compliment I can give any recipe.

Ingredients

• 350 g (12 oz) macaroni or short pasta: I've found that the curved shape catches the sauce perfectly, though any short pasta works
• 1 tsp salt: This goes in your pasta water, not the sauce, and it's nonnegotiable for flavor
• 2 ripe avocados: They should yield slightly to gentle pressure, not rock hard or mushy
• 40 g (1 cup) fresh basil leaves: Pack them loosely, don't cram them in, or you'll end up with too much basil
• 2 cloves garlic: Fresh garlic makes a difference here, don't be tempted by the jarred stuff
• 60 ml (1/4 cup) extra virgin olive oil: This helps create that luxurious mouthfeel
• 30 g (1/4 cup) grated Parmesan cheese: Use the good stuff you grate yourself, not the powdery kind in a shaker
• 2 tbsp lemon juice: Freshly squeezed keeps that avocado green longer
• 60 ml (1/4 cup) milk: Any kind works, dairy or plant based, just adjust to get the right consistency
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust at the end, the Parmesan adds saltiness too

Instructions

Get your pasta going first:

Bring a large pot of water to boil, salt it generously, then cook your macaroni until it's just al dente. Don't forget to scoop out about 1/2 cup of that starchy pasta water before draining, it's going to help your sauce cling to every single piece of pasta.

Whip up that green magic sauce:

While the pasta bubbles away, toss your avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into a food processor or blender. Blitz it until it's completely smooth and creamy, adding another splash of milk if it's too thick to move easily through the blades.

Bring it all together:

Dump your drained pasta back into the warm pot and pour over that gorgeous green sauce. Toss everything gently until each piece of pasta is coated, then add that reserved pasta water a little at a time until you've got the perfect silky consistency.

Taste and make it yours:

Take a bite and adjust the seasoning if needed, then serve it up while it's still warm, topped with extra Parmesan, fresh basil, or cracked black pepper if you're feeling fancy.

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My mom still calls this when she wants something that feels indulgent but won't leave her feeling weighed down. There's something so satisfying about serving a dish that looks impressive but secretly took almost no effort at all.

Making It Your Own

Sometimes I'll add a handful of cherry tomatoes right at the end, letting them warm through slightly without cooking down completely. The pops of acidity and sweetness cut through all that creaminess in the best way.

What To Serve Alongside

A simple green salad with a bright vinaigrette balances out the richness perfectly. I also love roasting some broccoli or asparagus while the pasta cooks, adding those directly to the bowl for extra texture and nutrition.

Leftovers and Storage

Honestly, this rarely makes it to leftover status in my house, but if you do have extra, store it in an airtight container and eat it within a day. The sauce might brown slightly on top, but underneath it'll still taste just as good.

• Press plastic wrap directly onto the surface of leftover sauce to minimize browning
• If the sauce thickens up in the fridge, thin it with a splash of milk before serving
• Never reheat this in the microwave, it can make the sauce separate and look grainy

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There's something almost defiant about a mac and cheese that's this green and this good. Every time I make it, I'm reminded that the best recipes often come from breaking the rules a little.

Frequently Asked Questions

→ What makes avocado pesto different from traditional pesto?

Avocado pesto incorporates ripe avocados into the traditional basil and garlic base, creating an exceptionally creamy sauce without needing excessive amounts of cheese or nuts. The avocado adds healthy fats and a silky texture that clings beautifully to pasta.

→ How do I prevent the avocado sauce from turning brown?

The lemon juice in this sauce helps slow oxidation, but avocado-based dishes are best enjoyed fresh and immediately after preparation. If storing leftovers, press plastic wrap directly onto the surface to minimize air exposure and consume within 1-2 days.

→ Can I make this vegan?

Absolutely. Substitute the Parmesan cheese with nutritional yeast for a savory, cheesy flavor without dairy. Use unsweetened plant-based milk instead of dairy milk. The result remains creamy and delicious while being completely plant-based.

→ What pasta shapes work best?

Short pasta shapes with nooks and crannies like macaroni, fusilli, or penne capture the creamy sauce beautifully. The curves and tubes help hold the thick avocado pesto, ensuring every bite is evenly coated with flavor.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or white beans make excellent additions. For a vegetarian protein boost, stir in chickpeas or serve alongside a hard-boiled egg. The mild, creamy sauce complements most proteins without overpowering them.