Creamy Avocado Pesto Pasta with Sun-Dried Tomatoes

The other day, hubby and I went to Costco and got a huge tub of cherry tomatoes and a bag of avocados; my two favorite foods. He isn't a huge fan of tomatoes, so I knew that I would be the one mostly eating them. 

I will never get sick of cherry tomatoes, I do get bored just putting them in an omelet or on a bagel. They are so versatile (avocados too) but it's easy to get stuck in a rut. I challenged myself to think out of the box and I came up with this amazing pasta dish. 

The avocados make it creamy, the sun dried tomatoes give it a nice bite, and the lime adds that extra acidity that pairs nicely with the feta cheese.


Makes 1-2 servings

  • 1 cup cherry tomatoes
  • 1/2 cup sun dried tomatoes, in oil
  • 1 large Hass avocados, cubed
  • 3 tablespoons pesto
  • 4-5 ounces of spaghetti 
  • Olive oil
  • Salt and pepper, to taste
  • Feta cheese, to taste


  1. Cook the pasta according to the package. Place the cherry tomatoes on a toaster oven sheet, drizzle with olive oil, and sprinkle with salt. Bake at 450F for 8-10 mins. 
  2. Once the pasta is done and has been drained, add in the pesto, cherry tomatoes, sun dried tomatoes, avocado. Season with salt and pepper.


If you don't have a toaster oven, you can cook the cherry tomatoes in a skillet.


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