• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pasta » Avocado Pesto Cavatelli Recipe

    Avocado Pesto Cavatelli Recipe

    April 28, 2020 , Updated November 9, 2023 Maria 16 Comments

    • Facebook
    • Reddit
    • Flipboard
    Jump to Recipe
    A creamy avocado pesto sauce with cavatelli in a pan.

    This Avocado Pesto Cavatelli recipe is made with avocado, spinach, basil, walnuts and cheese. The perfect creamy sauce to have with cavatelli for a meatless dinner. 

    A creamy avocado pesto sauce with cavatelli in a pan.

    Now, hold on!

    Before anyone gets too excited, I need to clarify: this healthy pasta recipe is creamy, but it doesn’t use cream!

    The secret is adding a little bit of the pasta water to the wonderful soft texture of the avocado; that’s why I refer to it as both creamy and healthy.

    If you recall, we also used this method to create this creamy lemon pasta recipe.

    Nutrition rambling ahead…

    Benefits of avocado and spinach

    Avocados are awesome sources of monounsaturated fats, which are healthy heart fats, just like olive oil.

    They are also a great source of fiber. One medium avocado contains 5 grams of fiber [source]. 

    I could continue to sing the praises of avocado -they’re just a super-food, overall.

    They are great in savory and sweet dishes like this avocado pie.

    But spinach, the other main ingredient of this pasta sauce recipe, is nothing to sneeze at either!

    It is just as good for you, if not more so than avocados. It is rich in antioxidants, vitamins, and minerals and very low in calories. So pack as much of it in this pasta sauce as you want.

    As a dietitian, I could continue to sing the praises of both of these foods, but I think you can appreciate how wonderful they both are.

    It’s time to share this delicious avocado basil pesto with all of you.

    A plate of pasta.

    Instructions

    Bring a large pot of salted water to a rolling boil. While waiting for this to happen, let’s prepare the rest of the ingredients. 

    The ingredints to make the avocado pesto on a wooden board.

    Let’s begin by toasting ½ cup of walnuts.

    Walnuts being toasted.

    Place them in a pan over medium heat and give them a couple of shakes. Just a few minutes is all it takes for them to release some of their oils. Can you smell the aroma yet?

    The ingredients for the Avocado Pesto Cavatelli Pasta Recipe are in a food processor.

    Next, add the walnuts with the rest of the ingredients in a food processor.

    More specifically, 1 avocado, 1 cup of spinach leaves (loosely packed), 1-2 garlic cloves, ¼ cup of loosely packed fresh basil leaves, ¼ cup grated Pecorino Romano cheese and 2 teaspoons of freshly squeezed lemon juice.

    If you make your pesto, you can easily replace the walnuts, basil, garlic, and cheese with 3-4 heaping tablespoons of pesto. I have been known to use my basil pesto in this recipe.

    Another substitution I will often make is using roasted garlic. 

    Freshly made avocado pesto sauce.

    Set on low and whirl away until the mixture is smooth.

    Taste and adjust for salt and pepper.

    Transfer to a large skillet, set over low heat.

    You will notice that it is thick. Once we throw the pasta in the boiling salted water, we will add a ladle or so of the pasta water to thin it down.

    Pasta water is added to the pesto sauce in a pan.

    Use as much of the pasta water to get the consistency of the sauce that you like.

    Cavatelli being boiled.

    Time to boil the cavatelli! This homemade pasta is ready in less than 5 minutes! 

    Please note that this sauce is great with any pasta… we happen to love homemade cavatelli  -so that is what I will be using! Gnocchi is another great option. 

    The sauce is combined with the cavatelli.

    Once cooked, remove the cavatelli pasta with a spider or strainer and add it directly to the pan. Toss to coat. Taste and adjust seasonings. 

    Serve immediately with a grating of cheese and a drizzle of olive oil.

    Tips

    • Use any pasta with this sauce. 
    • This sauce is best the day it is made as it quickly turns brownish because of the avocado.
    • 1 serving = 1½ cups

    Can I use other nuts?

    Absolutely! You can use pecans, almonds, pistachios, or even pine nuts.

    Can I make this nut-free?

    Yes, replace the nuts with roasted pumpkin or sunflower seeds. 

    Can I make this vegan?

    Yes, replace the cheese with nutritional yeast.  

    How do I store leftovers?

    Place in an airtight container and refrigerate. Best used within 1 day. 

    More pesto recipes

    • Basil pesto: If you like easy pesto sauces, look at how easy it is to make this traditional basil pesto. It is great to have with pasta and is equally delicious when used as a base for this pesto pizza recipe.
    • Parsley pesto: Add a fresh and vibrant touch to your pasta with this easy recipe for parsley pesto. 
    • Garlic scape pesto: When in season, garlic scape pesto is a delicious option. It’s great with pasta, as a sandwich spread or for marinating chicken!

    Looking for more? Be sure to take a look at this recipe collection of the best Italian cavatelli pasta recipes.

    Recipe inspiration

    Since she was old enough to eat solid foods, my daughter always refused tomato sauce. I’m not talking about grocery store tomato sauce here, either!

    My parents would make their passata and can tomatoes every September, enough to last a year. 

    To this day, my mom’s recipe for tomato sauce is the best I have ever tasted – and my daughter has always refused it. (By the way, I keep this tradition alive with my husband, and we still make passata every September!)

    So, when my daughter was just a toddler, I had to get somewhat creative with pasta; I couldn’t rely on her to eat our old faithful, our tomato sauce. I am always on the lookout for new sauce recipes!

    My daughter is grown now, of course, and quite a cook herself, but I guess old habits die hard: whenever I see a new kind of sauce or pasta recipe that doesn’t use tomatoes, I can’t help but try it out to report back to her.

    All this to say that I found the initial inspiration for this recipe from Eating Well a couple of years ago.

    Using avocado as a sauce has become very popular in recent years and with good reason. If you haven’t tried it, you are in for a nice surprise!

    Everything about this recipe reminds me of my daughter that it wasn’t tomato sauce, the fact that it used avocados – so I had to try it.

    I love this dish, and I am happy to say it, so does my daughter.

    Do you have recipes that strongly remind you of a loved one?

    Please share them with me in the comments below!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. When you subscribe, you will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this avocado pasta sauce, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A plate of Avocado Pesto Cavatelli Pasta.

    Avocado Pesto Recipe with Cavatelli

    This Avocado Pesto recipe is made with avocado, spinach, basil, walnuts and cheese. The perfect creamy sauce to have with cavatelli pasta for a meatless dinner. 
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: Canadian Italian
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4 servings
    Calories: 625kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    Ingredients

    • 1 pound cavatelli pasta I use half of my homemade cavatelli recipe
    • 1 cup reserved pasta water or to desired consistency

    Avocado Pesto Sauce:

    • 1 avocado
    • 1 cup spinach leaves fresh
    • 1-2 cloves garlic
    • 1 bunch basil fresh, about ¼ cup
    • ½ cup walnuts lightly toasted
    • ¼ cup Pecorino Romano grated
    • 2 teaspoons lemon juice freshly squeezed
    • salt and pepper to taste

    Toppings:

    • Extra virgin olive oil to drizzle
    • Pecorino Romano cheese to taste
    • garnish with fresh basil leaves optional

    Instructions

    • Over high heat, bring a large pot of salted water to a rolling boil. 
    • While waiting for the water to boil, make the avocado pesto sauce by adding all the ingredients in a food processor and pulsing until the mixture is smooth.
    • Taste and adjust for salt and pepper.
    • Transfer to a large skillet set over low heat.
    • Add the pasta to the boiling water and cook until al dente or to desired consistency. 
    • Add pasta water to the avocado pesto sauce to obtain desired consistency.
    • Once the pasta is cooked, remove with a spider or strainer and add it directly to the pan.
    • Toss to coat. Taste and adjust seasonings. 
    • Top with extra cheese and a drizzle of olive oil, if using.
    • Serve immediately.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    • Use any pasta with this sauce. 
    • This sauce is at its best the day it is made as it quickly turns brown because of the avocado.
    • 1 serving = 1½ cups
    Can I use other nuts? Absolutely! Pecans, almonds, pistachios, or even pine nuts can be used. 
    Can I make this nut-free? Yes, replace the nuts with roasted pumpkin or sunflower seeds. 
    Can I make this vegan? Yes, simply replace the cheese with nutritional yeast.  
    How do I store leftovers? Place in an airtight container and refrigerate. Best used within 1 day. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from Eating Well

    Nutrition

    Serving: 1serving | Calories: 625kcal | Carbohydrates: 92g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 92mg | Potassium: 603mg | Fiber: 8g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 2mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    I originally published this post on January 13, 2018, and republished on April 28, 2020 with updated content and photos. Thanks for sharing!

     

     

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    • Facebook
    • Reddit
    • Flipboard

    Filed Under: Pasta

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Colette

      May 26, 2021 at 8:19 pm

      5 stars
      Your ingredient list and my pantry supplies were in synchrony tonight, so I ventured forth and made your exquisite avocado pesto: what a punch of flavour! Easy to make, super tasty, very healthy and nourishing, a winner all around! My husband called it a “star item”, and he’s a meat-and-potato guy! (note: I had to sub Parmesan for the Romano, and penne for cavatelli, but tomayto-tomahto, right?). Thank you for this absolutely excellent recipe Maria!!

      Reply
      • Maria

        May 26, 2021 at 8:22 pm

        How wonderful Colette! I am so thrilled to read this. It really is a simple and healthy pasta supper. Thanks again for taking the time to comment, appreciate it!

        Reply
    2. Dinah

      February 24, 2019 at 8:01 pm

      Forgot to ask being it is just me does the pasta and sauce store well?

      Reply
      • Maria

        February 25, 2019 at 4:34 pm

        The pasta, once frozen, can last up to 6 months in the freezer. Once the fresh pasta is made,place on a baking sheet and freeze; once frozen, transfer to a freezer bag and freeze until needed. I also freeze the sauce in individual portions… also good up to 6 months. Great questions Dinah! Hope that helps. Thanks so much for stopping by 🙂

        Reply
    3. Felicia Z

      January 17, 2018 at 7:27 pm

      5 stars
      Quick, easy, delicious and healthy! Loved it!

      Reply
      • Maria

        January 17, 2018 at 7:29 pm

        Fantastic Felicia! Glad you liked it. Thanks so much for taking the time to comment ♥♥♥

        Reply
    4. Paula Barbarito Levitt

      January 16, 2018 at 8:56 pm

      Brilliant Maria! Living in California we use avocado on a regular basis, however I had never given this a thought. Love the inspiration and look forward to trying it soon.

      Reply
      • Maria

        January 21, 2018 at 6:15 pm

        Fantastic Paula! I think you will be pleasantly surprised with the overall taste. Thanks so much for stopping by ♥

        Reply
    5. Mel

      January 16, 2018 at 5:17 pm

      5 stars
      I was intrigued by this recipe although I had difficulty imagining how it would taste anything like a pesto sauce. I followed the instructions perfectly but with one small modification – had to exclude the cheese due to my dairy intolence. This sauce was amazing! The combination of toasted walnuts, spinach and avocado works incredibly well together. Even my normally fussy Italian husband and picky kids loved it (I added the cheese back into their portions … it’s even better than amazing). I used penne because I didn’t have cavateli on hand. I imagine this would work with farfalle or gnocchi as well. This is my new pesto go-to. Thanks!

      Reply
      • Maria

        January 16, 2018 at 5:36 pm

        Fantastic Mel! So glad you all liked it. Yes, it works great with almost any pasta. Thanks so much for taking the time to comment ♥♥♥

        Reply
    6. Lily {Gastro Senses}

      January 15, 2018 at 7:20 pm

      This sounds amazing and is truly a guilt free sauce! Can’t wait to try it with some fettuccine!

      Reply
      • Maria

        January 15, 2018 at 10:37 pm

        Sounds like a plan Lily 😉 Thanks so much for stopping by ♥

        Reply
    7. Denise from Urb'n'Spice

      January 15, 2018 at 3:41 pm

      5 stars
      This sounds and looks delicious, Maria. When a little one likes it, it is already a winner. I am looking forward to trying it.

      Reply
      • Maria

        January 15, 2018 at 3:48 pm

        Thanks Denise! Avocados are truly amazing! Appreciate you dropping by ♥♥♥

        Reply
    8. Karen (back Road Journal)

      January 15, 2018 at 9:10 am

      Sounds like a creamy and delicious meal. I had cavatelli last night with broccoli rabe at a restaurant…if your version had been available I would have given it a try. 🙂

      Reply
      • Maria

        January 15, 2018 at 11:25 am

        Anything green with cavatelli is always a hit in my books! Thanks so much for dropping by Karen ♥

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    STRAWBERRY RECIPES

    • Strawberries and ricotta in a dessert glass.
      Easy Strawberry Ricotta Dessert
    • Baked strawberries in a baking dish.
      Roasted Strawberries: From Ordinary to Amazing!
    • Lemons and fresh strawberries surround a white dish of macerated berries.
      Macerated Strawberries: A Simple Recipe
    • A close up of icy cold frozen strawberry halves set on ice.
      How to Freeze Strawberries: 6 Easy Steps!
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 She Loves Biscotti INC

    Copyright © 2025

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read moreOkNo