Creamy Avocado Pesto Pasta with Portobello Mushrooms Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - spaghetti style pasta
  • - large package of baby portobello mushrooms
  • - balsamic vinaigrette
  • Avocado Pesto
  • 1 - large Haas avocado
  • 1/3 cups - sunflower seeds OR pine nuts, optional
  • 1/3 cups - extra virgin olive oil
  • 1/2 cups - fresh basil leaves
  • 1 cloves - or 2 cloves of garlic, as desired
  • - squeeze of lemon or lime
  • - salt, to taste
  • Directions:

    Cook pasta to your desired texture.

    Cut up and marinate portobello mushrooms in the balsamic vinaigrette for at least a few hours. If you do not have time to do that, you can still saute them in the vinaigrette and they will be delicious! Saute the mushrooms on medium heat with the lid on, stirring occasionally, for about 10-15 minutes. Mushrooms will cook down and will be tender and easy to eat.

    Avocado Pesto -
    In a food processor, add avocado, nuts or seeds, olive oil, basil leaves, garlic, salt and lime. Blend until smooth. (You may need to add more oil if the avocado is larger).

    Putting it all together:
    Drain your pasta and set a portion size on your plate. Add a large spoonful of your Avocado Pesto on top and then top your pasta and pesto with your mushrooms and enjoy!! Your mouth will thank you!

    Brief Description

    Homemade avocado pesto served over pasta with mushrooms sauteed in balsamic vinaigrette.

    Main Ingredient:

    portobello mushrooms

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 15 min


    I prefer rice pasta for the stickiness and texture. This is great served with a Greek type salad or roasted vegetables. The Avocado pesto is a perfect spread on bread and toast, too!


    Polly Hamp

    Posted By:


    Posted On:

    September 28, 2017

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