This avocado pesto pasta is a simple yet elegant way to enjoy pasta! Ready in less than 15 minutes, it is loaded with incredible flavors!
We love making fancy pasta recipes at home.
Not only do these recipes have restaurant-worthy flavor, but they are healthy too. We have made mushroom pasta, miso pasta, and avocado pesto pasta.
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Why you’ll love this recipe
- Quick. From prep to plate, this recipe takes 15 minutes to prepare.
- Buttery texture. Avocados add a buttery texture without actually needing any dairy!
- Healthy. Instead of excessive butter or oil, we use real avocado, which boasts fiber, protein, and many other nutrients.
What I love the most about this recipe is that it is perfect for an easy weeknight dinner but also works well for something a little bit fancy.
If you’ve made any of our vegan main courses before, you’ll surely have everything on hand. This is what you’ll need:
- Pasta. I like using angel hair or spaghetti, but any pasta works.
- Avocado. Peeled and cut into small slices. Choose an avocado on the riper side so it will blend into the sauce more easily.
- Basil. Adds aroma.
- Olive oil. For cooking.
- Nutritional yeast. It adds a lovely cheesy texture and flavor without any dairy. If you don’t follow a vegan diet, parmesan cheese works.
- Pine nuts. Opt for toasted pine nuts over raw ones.
- Lemon juice. For a subtle tangy flavor.
- Garlic. Minced.
- Spinach. Chopped.
- Sugar. To balance the flavors by adding sweetness.
- Salt. To taste.
- Cherry tomatoes. To serve.
How to make avocado pesto pasta
With the simple steps below, this recipe ill be ready in less than 15 minutes:
Step 1: Cook pasta
Add water and some salt to a large pot and bring the water to a boil. Now, add pasta and cook it until al dente.
Step 2: Prepare avocado pesto
While the pasta is cooking, add avocado, nutritional yeast, pine nuts, lemon juice, baby spinach, garlic, salt, sugar and pepper to a food processor. Blend until smooth paste forms.
Step 3: Mix everything together
Drain water from the pasta and then mix it with the avocado pesto in a bowl.
Step 4: Serve
Season, add cherry tomatoes to the top, and serve.
Tips to make the best recipe
- Make sure you blend the ingredients well if you want a smooth consistency of the avocado pesto. Otherwise, it’ll be chunkier and will affect the texture.
- If you don’t want to use basil, you can also use an arugula for the sauce.
- Keep an eye on the pasta as it’s cooking. We want the pasta to be al dente as the chewier pasta lends itself well to the sauce.
To store. Put leftover pasta in an airtight container and store it in the refrigerator for up to 1 week.
To freeze. Use a freezer-safe container to freeze it for up to 6 months.
Reheating. You can reheat it in the microwave or skillet until warm enough to serve.
More pasta recipes to try
Frequently asked questions
You can serve pesto pasta with steak, chicken, tuna, or pork.
Yes, don’t be surprised if your avocado pesto turns brown. It happens due to the chemical reaction when cut basil is exposed to air. Oxidation of basil occurs, which makes it brown.
Avocado Pesto Pasta (No dairy)
- 8 ounces Pasta I used Rigatoni
- 1 Medium Avocado peeled
- 1 1/2 cups Basil loosely packed
- 4 tablespoons Olive Oil
- 2 tablespoons Nutritional Yeast
- 1/4 cup Pine Nuts toasted
- 2 tablespoons Lemon Juice
- 2 cloves Garlic
- 1 cup Baby Spinach
- 1/4 teaspoon Sugar
- 1 tsp Salt to taste
- 1 cup Cherry Tomatoes halved, to garnish
- Bring a large pot of water to a boil. Salt, and then cook pasta according to directions on packet until Al Dente.
- Whilst pasta is cooking, combine Avocado, Basil, Olive Oil, Nutritional Yeast, Pine Nuts, Lemon Juice, Garlic, Baby Spinach, Sugar, Salt and Pepper in a food processor. Blend till smooth.
- Drain pasta once it is cooked and then toss with your prepared Avocado Pesto in a bowl.
- Check for seasoning, and then serve topped with halved Cherry Tomatoes.
Crazy Vegan says
Rachel Steenland | The Plant Riot says