User Review
4.5 (2 votes)

Avocado pesto pasta with peas, asparagus and roasted tomatoes

This creamy avocado pasta dish is completely vegan and high in iron to keep you feeling fuelled – with plants!

Serves 4

Prep Time 15 min

Cooking Time 20 min


  • 250g cherry tomatoes, halved
  • Spray olive oil
  • 200g wholewheat fusilli
  • 175g frozen peas
  • 250g asparagus, cut into 2cm lengths
  • 4tbsp fresh basil leaves, plus extra to garnish
  • 4tbsp chopped fresh flatleaf parsley
  • 2tbsp toasted pine nuts
  • 1 ripe avocado, chopped
  • Zest and juice 1 lemon


  1. Heat the oven to 140ºC/fan 120°C/gas 2. Line a large baking tray with non-stick baking paper, add the cherry tomatoes and spray with olive oil. Roast for 20 min.
  2. Meanwhile, cook the pasta according to the pack instructions. Add the peas and asparagus for the last 2 min of the cooking time. Drain and return everything to the pan.
  3. Blitz the basil, parsley, pine nuts and lemon zest in a food processor until finely chopped. Add the avocado, lemon juice and 3–4 tbsp water and whiz until smooth. Season generously with freshly ground black pepper.
  4. Stir the pesto through the pasta. Divide among 4 bowls and serve topped with the tomatoes and extra basil.

Nutrition per serving

Read more on how we calculate nutrition.
341 13g 11g 1.7g 12g 8.4g 0g 86mg 40g 4.2mg

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