Avocado Pesto Pasta Recipe Vegan and Deliciously Easy

If you’re searching for a vibrant, creamy, and utterly delicious pasta dish that’s both vegan and packed with nutrients, look no further than this Avocado Pesto Pasta recipe. Combining the buttery richness of ripe avocados with fresh herbs and zesty lemon, this sauce offers a luscious alternative to traditional pesto.

It’s perfect for those busy weeknights when you want something quick but still wholesome and satisfying.

Not only is this recipe super simple to whip up, but it’s also versatile and customizable to your taste buds. Plus, it’s a great way to sneak in healthy fats and greens without compromising on flavor.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your repertoire, this avocado pesto pasta will quickly become a favorite go-to in your kitchen.

Why You’ll Love This Recipe

This avocado pesto pasta is a beautiful marriage of creamy texture and fresh, herbaceous flavors. Unlike traditional pesto that relies on cheese, this vegan version uses avocado to provide that luxurious mouthfeel while keeping it dairy-free.

It’s naturally gluten-free if you opt for gluten-free pasta, and it’s packed with heart-healthy fats, vitamins, and antioxidants.

It’s incredibly easy to make in under 20 minutes, making it ideal for quick dinners or meal prep. The fresh basil and lemon add brightness, while the garlic and pine nuts provide depth and a subtle crunch.

This dish is not only nutritious but also incredibly satisfying, perfect for anyone looking to enjoy a healthy, guilt-free comfort meal.

Ingredients

• 12 oz pasta of your choice (penne, spaghetti, or fusilli work great)
• 1 large ripe avocado, peeled and pitted
• 1 cup fresh basil leaves, packed
• 2 cloves garlic, peeled
• 1/4 cup pine nuts (plus extra for garnish)
• 2 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1-2 tablespoons water (optional, to thin sauce)
• Red pepper flakes (optional, for a little heat)

Equipment

• Large pot for boiling pasta
• Colander or strainer
• Food processor or high-speed blender
• Measuring cups and spoons
• Wooden spoon or pasta fork
• Knife and cutting board
• Serving bowl or individual plates

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
2. Prepare the pesto sauce: In a food processor or blender, combine the avocado, fresh basil leaves, garlic cloves, pine nuts, and lemon juice. Pulse a few times to start breaking down the ingredients.
3. Add olive oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add 1 tablespoon of water at a time to reach your desired consistency.
4. Season the pesto: Add salt and freshly ground black pepper to taste. If you like a little spice, add a pinch of red pepper flakes and pulse a few more times to mix.
5. Toss pasta with pesto: Place the drained pasta back into the pot or a large mixing bowl. Add the avocado pesto and toss until the pasta is evenly coated. If needed, add reserved pasta water a little at a time to help the sauce adhere better.
6. Serve: Divide the pasta among bowls or plates. Garnish with extra pine nuts and fresh basil if desired.

Tips & Variations

For a nuttier flavor, try swapping pine nuts with walnuts or almonds.

Use ripe avocados: The creaminess of this dish depends on perfectly ripe avocados. They should give slightly when gently squeezed but not be mushy.

Make it gluten-free: Use gluten-free pasta to cater to gluten sensitivities without sacrificing flavor or texture.

Add veggies: Toss in cherry tomatoes, roasted zucchini, or steamed broccoli for extra nutrition and color.

Boost protein: Add some cooked chickpeas or tofu cubes to make this meal even more filling.

Store leftovers: Keep leftover pesto in an airtight container with a thin layer of olive oil on top to prevent browning. It will keep in the fridge for up to 2 days.

Nutrition Facts

Serving Suggestions

This avocado pesto pasta pairs beautifully with a crisp green salad or a side of steamed vegetables for a well-rounded meal. For a heartier option, serve it alongside some roasted chickpeas or vegan garlic bread.

If you want to try more flavorful vegan dishes, check out our Half Runner Beans Recipe that brings fresh, seasonal veggies into your plate or whip up some delicious baked goods like the Kodiak Banana Muffins Recipe to satisfy your sweet tooth.

Conclusion

This Avocado Pesto Pasta is a testament to how simple, wholesome ingredients can come together to create a dish that’s both nourishing and indulgent. Its creamy texture, vibrant flavors, and easy preparation make it an excellent choice for anyone looking to enjoy a plant-based meal without sacrificing taste.

Whether you’re a seasoned vegan or just exploring healthier options, this recipe is versatile enough to adapt to your preferences and pantry staples. Don’t forget to experiment with the add-ins and garnishes to make it your own.

For more comforting and creative recipes, explore our collection, including the timeless Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and the indulgent Glazed Twist Donut Recipe.

Enjoy this fresh, creamy pasta and happy cooking!

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