Feast your eyes on this Mushroom-Avocado Pesto Pasta! This quick and easy vegetarian dinner recipe is sure to satisfy even the carnivores in your family!
Did you know that I have all my recipes planned out for for the next few months? Did you also know that I’m lying right now? I used to be good about having a plan for a week or two out, but lately I have been so scattered. I need to sit down and do some brainstorming and planning, but until then, I’m flying by the seat of my pants. (What does that phrase even mean??)
Yesterday, dinnertime was fast approaching, and I couldn’t figure out what to make. I knew we had plenty of food in the house, but I needed to figure out what needed to be used first that could be combined into a meal. The most pressing ingredient in our kitchen was a gorgeous, ripe avocado that I had almost forgotten about. That baby needed to be used for sure, but guacamole was out since we’re out of chips. (Note to self: Buy some chips.)
I also had a backlog of mushrooms, and who wants to waste mushrooms? I love those little guys. After some soul searching and pantry staring, I zeroed in on the pesto and pasta, and this recipe was born. I’m so glad it was! Now, for me, this recipe uses kitchen staples like white wine and grated parmesan cheese. If those aren’t regulars in your kitchen, you could substitute chicken broth for the wine and probably leave out the cheese entirely. Of course I think it would be better if you make it my way instead ;)
I know some of you (or your spouses) don’t think it’s a meal without meat, so you could absolutely add some sliced chicken breasts with the mushrooms. You could also serve this as a side dish alongside chicken or fish to get your protein fill. Let me know how you serve yours and how you like it!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 8 ounces bite-sized pasta uncooked
- 1 teaspoon olive oil
- 1 pound mushrooms quartered (baby bella or white button)
- 3 tablespoons prepared pesto
- 1/2 cup dry white wine
- 2 tablespoons grated parmesan
- 1 ripe avocado diced
Ingredients
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Rate this recipe!
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- Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, and drain.
- Meanwhile, heat olive oil over medium-high heat in a large skillet. Add mushrooms, and stir to coat with oil. Stir in pesto and wine. Bring to a simmer, and reduce heat to medium. Simmer, stirring often, for about five minutes or until pasta is ready.
- Stir in hot, cooked pasta and parmesan. Gently fold in diced avocado, and serve.
Ooh, I love pesto. Lookie here at some other recipes! (Click the recipe name to see the post.)
Very easy to make but rather bland. Don’t find it anything to write home about. Sorry. I I had a way to rate it I would probably give it a 3 as average. Thanks, though, for sharing. I do enjoy trying out recipes that are new to me.
My daughters and I made this last night and it was a huge hit! Even the meat lover enjoyed it as is. It was so flavorful with a hint of creaminess but without the use of actual cream. We will be making this again…and again! Thank you!
Thank you, Linda! I’m so happy to hear you liked it! xo
Your sentence: “I knew we had plenty of food in the house, but I needed to figure out what needed to be used first that could be combined into a meal.” …just describes my life right now perfectly. And I will totally make your pasta ‘shroom dish!
Thanks, Dorothy! :)
I love the avocado with the pesto. This would be a hit at my table.
Thanks so much, Michelle!
This is a great looking pasta! I love the idea of mushrooms, avocado and pesto. Yum!
Thank you, Des! I appreciate it :)
This sounds like an incredible dinner idea! Thanks for sharing, I’d love to try it!
Thanks so much, Kristyn!
I am a total fly by the seat of my pants type person too(whatever it means)..but this pasta looks a lot better than most things I throw together! Love this!
I feel sure that isn’t true! I’d love to come to your house for dinner any night! xo
There’s nothing like a good old comforting bowl of pasta and I’m loving how creamy this looks, Andi!
I knew I liked you, fellow carb lover ;) Thanks, Jessica!