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Avocado Pesto Pasta

Avocado Pesto Pasta (Dairy Free)

Crazy Vegan Kitchen
Looking for a quick and simple dinner? Try our this creamy dairy free Avocado Pesto Pasta - ready in under 15 minutes and loaded with bucket fulls of flavor!
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 290 kcal


  • 8 ounces Pasta of choice 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.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1servingCalories: 290kcalCarbohydrates: 10gProtein: 5gFat: 27gSaturated Fat: 3gSodium: 596mgPotassium: 533mgFiber: 5gSugar: 2gVitamin A: 1437IUVitamin C: 21mgCalcium: 39mgIron: 2mg
Keyword avocado pesto pasta, vegan pesto pasta
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