Avocado Pesto Pasta

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. 

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.

Ingredients needed 

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.

Storage instructions 

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

• Red pepper pasta
• Aglio E Olio
• Mac and cheese
• Lasagna
• Sun dried tomato pasta

Frequently asked questions

Avocado Pesto Pasta (No dairy)

Crazy Vegan Kitchen

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!

4.34 from 3 votes

Print Recipe

Prep Time 1 minute min

Cook Time 15 minutes mins

Total Time 16 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 290 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

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. 

 

Nutrition

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

Keyword avocado pesto pasta

Tried this recipe?Let us know how it was!