Easy Vegetarian Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes!

Easy Vegetarian Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes!

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Easy Vegetarian Pesto Pasta With Avocado, Parmesan, Romano & Tomatoes!

Here is a super yummy and easy vegetarian meal that we can use our garden fresh tomatoes and basil!!!

Ingredients for Pesto Pasta:

1 box of Rigatoni pasta (or similar)

6 oz or 3/4 cup of basil pesto (jarred or homemade)

Pint of cherry tomatoes

Parmesan & Romano shredded cheese mix

2 Avocados

Easy Vegetarian Pesto Pasta

Instructions for Easy Vegetarian Pesto Pasta :

Boil water and cook the rigatoni for about 8 minutes.  Rinse and drain and pour the pasta into a 9-inch by 13-inch baking pan.

Cut one or two avocados into bite size pieces and leave on the side.  Slice the cherry tomatoes in half.  Add the pesto and tomatoes to the pasta and stir.

Add about a half cup of the Parmesan & Romano cheese mix and stir.  Sprinkle the rest of the cheese on top.  Add about 1/2 cup of bread crumbs on top of the cheese.

Bake at 350° for 30 minutes until the cheese is melted and heated through.

Serve hot and top with the cut avocado.  (I prefer just cutting up the avocado and adding after the dish bakes.  If you bake the avocado in the pasta, the avocados turn a yucky brown the next day if you have any left over. Therefore I just cut and add fresh avocado as we eat it. We usually get 2 dinners out of this meal for a family of 4.)

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Pesto Pasta With Avocado, Parmesan, Romano & Tomatoes!

  • Author: Maura White
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 1x
Scale

Ingredients

  • Ingredients:
  • 1 box of Rigatoni pasta (or similar)
  • 6 oz or 3/4 cup of basil pesto (jarred or homemade)
  • Pint of cherry tomatoes
  • Parmesan & Romano shredded cheese mix
  • 1/2 cup of breadcrumbs
  • 2 Avocados

Instructions

  1. Boil water and cook the rigatoni for about 8 minutes. Rinse and drain and pour the pasta into a 9X13 baking pan. Cut one or two avocados into bite size pieces and leave on the side. Slice the cherry tomatoes in half. Add the pesto and tomatoes to the pasta and stir. Add about a half cup of the paremsan & romano cheese mix and stir. Sprinkle the rest of the cheese on top. Then top it with 1/2 cup of bread crumbs.
  2. Bake at 350° for 30 minutes until the cheese is melted and heated through.
  3. Serve hot and top with the cut avocado. (I prefer just cutting up the avocado and adding after the dish bakes. If you bake the avocado in the pasta, the avocados turn a yucky brown the next day if you have any left over. Therefore I just cut and add fresh avocado as we eat it. We usually get 2 dinners out of this meal for a family of 4.)

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4 Responses to Easy Vegetarian Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes!

  1. I love avocados. I was just sharing on my blog how my husband and I have been on an avocado kick lately. Will have to give this recipe a try! Thanks for sharing on the Living with Style Linky Party!

  2. Yum! I love avocado and pasta, too. This is one I will be trying this week!
    Thank you for sharing this week at Brag About It link party on VMG206 (Mondays at Midnight).
    ~ Megin of VMG206

  3. Looks so yummy! I’m going to try this for my bunco group tomorrow. How much cheese would you say that you use? 2 cups or more than that? Thanks!