Pasta nights just got a whole lot brighter with this Vegan Avocado Pesto Pasta! It’s everything you love about pesto—vibrant, garlicky, herbaceous—but with a creamy avocado twist that makes every bite irresistibly luscious.
Perfect for quick weeknight dinners or a stunning main dish to wow your guests, this recipe brings comfort food to the next level.
The idea for this recipe came to me after a trip to the farmer’s market. With fresh basil in one hand and ripe avocados in the other, I thought, “Why not combine the best of both worlds?” Traditional pesto often relies on cheese, but this vegan version gets its creaminess straight from nature.
Blending ripe avocados with fresh basil, garlic, lemon juice, and a sprinkle of nutritional yeast creates a sauce so rich you won’t miss the dairy one bit.
It’s also a great way to sneak in some healthy fats while keeping things plant-based and nutrient-packed. The best part? This pesto comes together in under 20 minutes, making it an easy go-to when you’re short on time.
What’s so Special About This Dish?
- Quick and Easy: You can whip this up in under 20 minutes—perfect for weeknight dinners.
- Healthy and Creamy: Avocado adds a rich, velvety texture while delivering heart-healthy fats.
- Packed with Flavor: The basil, garlic, and lemon combo keeps things fresh and zesty.
- Dairy-Free Goodness: Nutritional yeast gives the pesto that cheesy umami kick without the cheese.
- Endlessly Versatile: Toss it with pasta, spread it on sandwiches, or use it as a dip.
Vegan Avocado Pesto Pasta Recipe
Equipment
- Large pot
- Food processor or high-speed blender
- Strainer
- Measuring cups and spoons
Ingredients
- 12 ounces pasta of choice I used gluten free
- 2 large ripe avocados
- ¼ cup olive oil
- ¼ cup veggie broth
- ½ cup packed fresh basil
- 5 cloves garlic
- 2 tablespoons lemon juice about 1 lemon
- ¼ cup cashew parmesan click for recipe
- 1/2-1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Boil a large pot of salted water and cook pasta according to package instructions.
- While pasta cooks, add avocado, olive oil, veggie broth, basil, garlic, lemon juice, cashew parmesan, salt, and pepper to a food processor or blender.
- Blend the ingredients until smooth. Adjust salt and pepper as needed.
- Drain the cooked pasta and combine it with the avocado sauce.
- Garnish with chopped basil, red pepper flakes, and extra cashew parmesan before serving.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 515kcal |
| Carbohydrates | 62g |
| Fibre | 10g |
| Fat | 25g |
| Protein | 15g |
| Sugar | 3g |
Variations that Will Help You Customize!
- Use Ripe Avocados: Choose avocados that are slightly soft to the touch but not mushy for the creamiest sauce.
- Blend Thoroughly: Use a high-speed blender or food processor to ensure the sauce is silky smooth. Scrape down the sides as needed.
- Save Pasta Water: Reserve a cup of pasta water before draining. You can add it to the sauce for a smoother consistency if needed.
- Choose the Right Pasta: Gluten-free pasta works well, but you can also use whole wheat, chickpea, or zucchini noodles for different dietary needs.
- Cashew Parmesan Substitute: If you don’t have cashew parmesan, use nutritional yeast or grated regular parmesan cheese.
- Fresh Basil: Packed fresh basil is essential for flavor. Add extra if you prefer a stronger herbaceous note.
- Serve Immediately: Avocado oxidizes and turns brown over time, so serve the dish as soon as it’s prepared for the freshest taste and appearance.
- Lemon Juice Tip: Add a touch more lemon juice to enhance the tanginess and help preserve the bright green color of the sauce.
- Optional Add-Ins: For added protein, toss in grilled chicken, shrimp, or chickpeas. For a crunchy texture, sprinkle with toasted pine nuts.
- Spice It Up: Add red pepper flakes or a pinch of cayenne if you like a bit of heat.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
