Pasta Bow Ties with Cilantro Avocado Pesto and Roasted Vegetables
Pasta con verduras al pesto is a fresh, vibrant Italian-inspired dish featuring tender bow tie pasta tossed with a silky cilantro-avocado pesto and caramelized seasonal vegetables. This version replaces traditional basil with bright cilantro and adds creamy avocado for richness, while roasted carrots, red peppers, onions, and Portobello mushrooms bring deep umami and natural sweetness. The combination of nutty pine nuts, sharp Parmesan, and fruity olive oil creates a pesto that's both herbaceous and luxurious. This dish suits anyone seeking a vegetarian main course that's sophisticated yet approachable, perfect for weeknight dinners or casual entertaining. Serve it warm or at room temperature for lunch the next day. What sets this version apart is the avocado base, which replaces some or all traditional oil and adds unexpected creaminess without heaviness, while the cilantro provides an herbaceous lift that feels contemporary and less predictable than basil pesto.
Ingredients
- 1 lb pasta bow ties
- 1 large carrot, peeled and finely diced
- 6 Portobello mushrooms, sliced
- ½ red bell pepper, finely diced
- 1 green onions, finely minced
- 1 tbsp salt
- 3 cloves
- 2 cups water
- 1 tbsp extra virgin olive oil, plus more for vegetables
- ½ tsp black pepper
- 4 cilantro sprigs
- ½ oz pine nuts
- ¼ cups Parmesan cheese
- 1 avocado
- 2 ¼ tbsp extra virgin olive oil
- 2 garlic cloves, germ removed
- ½ tsp salt
Instructions
- 1
Pulse cilantro, pine nuts, Parmesan, avocado, garlic, and salt in a food processor until combined.
- 2
Slowly drizzle olive oil while the machine runs until the pesto reaches a liquid but textured consistency. Set aside.
- 3
Bring water, olive oil, cloves, and salt to a boil in a pot over high heat.
- 4
Add pasta, stir, and cook for the time indicated on the package.
- 5
Heat olive oil in a separate pan over medium heat.
- 6
Add carrots, red pepper, and onion, then cook until they begin to brown.
- 7
Add mushrooms and continue cooking until all vegetables are golden.
- 8
Season vegetables with salt and pepper.
- 9
Drain cooked pasta and add it to the pan with vegetables.
- 10
Add the pesto and toss until evenly coated.
- 11
Serve immediately.
Tips
Make the pesto just before serving or store it with plastic wrap pressed directly onto the surface to prevent the avocado from browning. The creamy texture begins to oxidize within hours, so this dish is best enjoyed fresh.
Toast the pine nuts lightly in a dry pan before adding to the pesto for deeper, nuttier flavor. This small step amplifies the overall richness without adding fat.
Don't skip removing the garlic germ (center sprout), which can be bitter and indigestible. Slice the clove lengthwise and use the tip of a knife to extract it cleanly.
Good to Know
Refrigerate leftover dressed pasta in an airtight container up to 2 days. The pesto will darken as avocado oxidizes. Undressed pasta and pesto keep separately for 3 days; recombine and add fresh lemon juice before serving.
Prepare pesto up to 4 hours ahead; press plastic wrap directly onto surface. Sauté vegetables up to 2 hours before serving. Cook pasta just before plating and toss with warm vegetables and room-temperature pesto.
Serve warm immediately after tossing, or let cool to room temperature for a lighter, summery version. Pairs well with crusty bread, a crisp white wine, and a simple green salad.
Common Mistakes
Pulse the pesto too long to avoid breaking down the oil and creating a grainy, separated texture.
Add mushrooms too early to avoid them releasing water and steaming instead of browning.
Don't over-season the vegetables before adding pasta and pesto to avoid an overly salty final dish.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this pesto ahead of time?
Yes, but store it with plastic wrap pressed directly on the surface to prevent avocado from browning. It keeps up to 4 hours refrigerated. The pesto darkens over time as avocado oxidizes, but remains safe to eat. Recombine with fresh lemon juice before serving if made well ahead.
What if I don't have cilantro?
Substitute basil in equal amounts for a traditional Italian pesto, or use parsley for a milder flavor. Arugula adds peppery notes. Mint works too. Avoid mixing herbs; choose one for clarity of flavor. Adjust salt slightly as different herbs vary in salinity intensity.
How long does this pasta dish keep and can I freeze it?
Dressed pasta keeps refrigerated for 2 days but texture degrades as pasta absorbs moisture. Freezing is not recommended due to the creamy pesto separating and pasta becoming mushy upon thaw. Store pasta and pesto separately if longer storage is needed.