Vegan Avocado Pesto Pasta is a fresh and creamy dish that combines ripe avocados with fragrant basil, garlic, and a hint of lemon for a vibrant twist on the classic pesto. The pasta gets coated in a smooth, green sauce that’s both flavorful and satisfying without any dairy. It’s bright, smooth, and just a little nutty thanks to the addition of pine nuts or walnuts.
I love making this pasta when I’m craving something light but filling, especially on warm days. What I really appreciate is how quick it comes together—no cooking or baking needed for the sauce. Just blend the ingredients and toss it with your favorite pasta, and you’re good to go. Plus, it feels like you’re eating something really fresh and wholesome with every bite.
My favorite way to serve it is with a sprinkle of extra fresh basil or parsley on top and a few cherry tomatoes on the side for a touch of sweetness. It’s perfect for a simple weeknight dinner or a casual lunch with friends. I find that even people who usually shy away from vegan dishes really enjoy this one because it’s creamy and comforting without being heavy.
Key Ingredients & Substitutions
Avocados: Use ripe, soft avocados for a creamy, smooth sauce. If avocados aren’t available, try mashed cooked peas or silken tofu for creaminess, though the flavor will differ.
Basil Leaves: Fresh basil is essential for that classic pesto flavor. If you can’t find basil, try parsley or spinach for a milder green taste.
Nuts: Pine nuts add nuttiness, but walnuts are a great, budget-friendly alternative. You could also use almonds or cashews.
Nutritional Yeast: This brings a cheesy flavor without dairy. If you don’t have it, a pinch of salt and lemon can boost flavor, though it won’t be the same.
Olive Oil: Choose extra virgin olive oil for a fresh, fruity flavor. You can use avocado or sunflower oil if preferred.
How Do You Make the Creamy Avocado Pesto Perfect Every Time?
Blending the avocado pesto to the right texture is key. Here’s how I do it:
- Add ingredients to the food processor in small batches to get an even blend.
- Pour in olive oil slowly while blending to create a smooth sauce.
- If the sauce seems thick, add reserved pasta water one tablespoon at a time to loosen it without watering down flavor.
- Season with salt, pepper, and lemon juice last, tasting as you go.
- Mix pesto immediately with hot pasta so it sticks well.
This method helps you get a rich, creamy pesto that clings nicely to each pasta piece without being runny or lumpy.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without crowding.
- Colander – to drain pasta quickly and easily.
- Food processor or blender – blends the avocado and basil into a smooth, creamy pesto.
- Measuring cups and spoons – to get the right balance of ingredients.
- Mixing spoon or spatula – for tossing the pasta with the pesto without breaking it.
Flavor Variations & Add-Ins
- Add sun-dried tomatoes for a tangy, sweet depth that pairs well with creamy avocado.
- Mix in sautéed mushrooms for an earthy, meaty texture and added fiber.
- Swap basil with fresh spinach or arugula for a milder, peppery green flavor.
- Top with toasted nuts like almonds or walnuts for crunch and extra richness.
Vegan Avocado Pesto Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) penne pasta (or any pasta of your choice)
For the Avocado Pesto:
- 2 ripe avocados, peeled and pitted
- 2 cups fresh basil leaves, packed
- 2 cloves garlic, peeled
- 1/4 cup pine nuts or walnuts
- 2 tbsp nutritional yeast (for a cheesy flavor)
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Pepper, to taste
For Garnish (Optional):
- Cherry tomatoes, halved
- Fresh basil leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Most of the time is spent cooking pasta, while you quickly blend the pesto and toss everything together.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until it’s al dente (tender but still firm to the bite). Once cooked, drain the pasta and save about half a cup of the pasta water – you might need it to loosen the pesto.
2. Make the Avocado Pesto:
While the pasta cooks, place the ripe avocados, fresh basil leaves, garlic, pine nuts (or walnuts), nutritional yeast, and fresh lemon juice into a food processor or blender. Pulse a few times to combine.
Then, with the machine running, slowly pour in the olive oil. Blend until the sauce is smooth and creamy. If it’s too thick, add the reserved pasta water one tablespoon at a time until it reaches the perfect consistency.
Season your pesto with salt and pepper to taste.
3. Combine and Serve:
Pour the creamy avocado pesto over the cooked pasta and toss well to coat every piece evenly. Add a splash of pasta water if needed to make it silky and smooth.
Serve immediately, with halved cherry tomatoes and fresh basil leaves on top if you like a fresh, colorful touch.
Enjoy your vibrant and delicious vegan avocado pesto pasta!
Can I Use Frozen Avocados for This Pesto?
Yes, you can use frozen avocados, but make sure to thaw them completely in the fridge or at room temperature before blending. This helps achieve a smooth and creamy texture.
How Should I Store Leftover Avocado Pesto?
Store leftover pesto in an airtight container in the fridge for up to 2 days. To prevent browning, drizzle a thin layer of olive oil on top before sealing.
Can I Use Other Nuts Instead of Pine Nuts or Walnuts?
Absolutely! Almonds, cashews, or even sunflower seeds make great substitutes that add their own unique flavor and texture.
Is This Pesto Suitable for Gluten-Free Diets?
Yes! Just swap regular pasta for a gluten-free variety, and you’re all set to enjoy this creamy avocado pesto pasta.
