Creamy Avocado Pesto Penne with Roasted Cherry Tomatoes
⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 25 minutes
This Creamy Avocado Pesto Penne is everything I want in a weeknight pasta—bright, herby, a little indulgent, and totally comforting. The roasted cherry tomatoes add a juicy, caramelized pop that balances out the silky, garlicky avocado pesto like a dream.
Creamy avocado pesto coats every bite of penne, with roasted cherry tomatoes and fresh basil adding the perfect pop of flavor.
This is one of those pasta recipes that looks fancy but comes together with minimal effort. The avocado gives the pesto a luscious, creamy texture without needing any cream or cheese, while lemon, garlic, and fresh basil keep it zippy and fresh. I usually start by tossing the cherry tomatoes into the oven so they get blistered and jammy while the pasta boils and the pesto blends. It all comes together in one of those “how is this so good?” kind of meals.
The roasted tomatoes really take this to the next level. They’re sweet, savory, and a little tangy—all things that pair beautifully with the rich avocado sauce. You can use any short pasta here, but I love penne because it catches all that pesto in every nook. Whether you're making this for a cozy dinner, a summer lunch, or meal prep for the week, it’s a feel-good dish that hits all the right notes.
Ingredients
🍽️ Servings: 4 • 🔥 Calories/Serving: 430 • 💪 Protein/Serving: 13g
For the pasta and tomatoes:
8 oz penne pasta (or gluten-free pasta)
1 pint cherry tomatoes
1 tbsp olive oil
Pinch of salt & pepper
For the avocado pesto:
1 ripe avocado
1½ cups fresh basil leaves
2 cloves garlic
¼ cup olive oil
2 tbsp lemon juice
2 tbsp grated parmesan (or nutritional yeast for vegan)
Salt & pepper, to taste
2–4 tbsp pasta water (for thinning)
Steps
Step 1
Preheat oven to 400°F (200°C).
Step 2
Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until blistered and soft.
Step 3
Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve ¼ cup pasta water before draining.
Step 4
While pasta cooks, combine avocado, basil, garlic, olive oil, lemon juice, and parmesan in a food processor. Blend until smooth, adding pasta water 1 tbsp at a time until desired consistency is reached. Season with salt and pepper to taste.
Step 5
Toss warm pasta with avocado pesto until evenly coated.
Step 6
Top with roasted tomatoes and garnish with extra basil and parmesan if desired. Serve immediately.
Make it your own!
🧀 Make it extra cheesy
Add a handful of shredded mozzarella or a spoonful of ricotta on top for creamy, melty goodness.🌿 Swap the herbs
Try using baby spinach or arugula in place of some basil for a slightly different twist on the pesto.🌱 Make it vegan
Use nutritional yeast instead of parmesan and skip any dairy-based toppings—still super creamy and flavorful!🍝 Use your favorite pasta
This works great with rotini, rigatoni, or even spaghetti—whatever you have on hand.
