This vegan creamy avocado pesto pasta is the ultimate combination of creamy, fresh, and flavorful. With a rich avocado base, packed with vibrant spinach and classic pesto ingredients, it’s a deliciously healthy dish that can be enjoyed hot or cold. Perfect for a quick weeknight dinner or a refreshing meal during warm weather!
Why You’ll Love This Recipe
This avocado pesto pasta is a game-changer for those who love pesto but are looking for a creamy, dairy-free version. The avocado adds a smooth, rich texture, while the spinach and basil provide the perfect green punch. The pesto is easy to make and can be tossed with your favorite pasta for a satisfying meal. Plus, it’s simple to prepare in just 15 minutes, making it a perfect option for busy days when you want something healthy and indulgent.
Ingredients
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8 ounces of dry pasta (your choice)
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1 large ripe avocado, skin and seed removed
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2 tablespoons olive oil
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1 and ½ cups loosely packed basil
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1 cup frozen spinach, thawed (or 2 cups fresh spinach)
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3 cloves garlic, roughly chopped
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¼ cup raw unsalted cashews
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2 tablespoons fresh lemon juice (from ½ a large lemon)
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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Cherry tomatoes, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Pasta: Follow the instructions on your pasta package to cook it al dente.
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Make the Avocado Pesto: While the pasta cooks, add all the pesto ingredients—avocado, olive oil, basil, spinach, garlic, cashews, lemon juice, salt, and pepper—to a high-powered blender or food processor. Blend until smooth and spreadable. Scrape down the sides as needed.
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Combine and Serve: Once the pasta is cooked, drain it and toss it with the avocado pesto. Add more olive oil if the pesto seems too thick or adjust with pasta water. Serve topped with fresh cherry tomatoes. Enjoy hot or chilled!
Servings and Timing
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Servings: 4 servings
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Prep time: 15 minutes
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Total time: 15 minutes
Variations
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Nutritional Boost: Add some nutritional yeast to the pesto for a cheesy, umami flavor that’s perfect for vegan dishes.
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Add Protein: Toss in some roasted chickpeas or sautéed mushrooms for an extra protein punch.
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Spicy Version: Add a pinch of red pepper flakes to the pesto for a little heat.
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Use Other Greens: Substitute the spinach with kale or arugula for a different flavor profile.
Storage/Reheating
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Storage: Store any leftover pesto pasta in the refrigerator in an airtight container for up to 2-3 days.
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Reheating: To reheat, place the pasta in a pan with a splash of water or olive oil and warm on low heat, stirring occasionally.
FAQs
Can I use another type of nut in the pesto?
Yes! You can substitute cashews with pine nuts, walnuts, or almonds for a different flavor.
Can I make this pesto ahead of time?
Yes, you can make the pesto up to 2-3 days in advance and store it in the fridge.
How do I make this pesto spicier?
Add a pinch of crushed red pepper flakes or some fresh jalapeño for a spicy kick.
Is this recipe gluten-free?
Yes, simply use gluten-free pasta to make this dish gluten-free.
Can I freeze the pesto?
Yes, you can freeze the avocado pesto for up to three months. Just make sure to thaw it in the fridge for at least 24 hours before using it.
Can I use store-bought pesto?
Sure, store-bought pesto can be used as a shortcut, but making it fresh with avocado offers a creamy, rich flavor that store-bought cannot replicate.
Can I add more veggies to the dish?
Absolutely! Feel free to add sautéed vegetables like zucchini, bell peppers, or roasted sweet potatoes for extra nutrition.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used, and you might need to blend it a little longer to achieve the smooth texture.
How do I store leftover avocado pesto?
Store the leftover pesto in an airtight container in the refrigerator. You can also drizzle some olive oil on top to help preserve its color and freshness.
Can I add protein to this dish?
Definitely! Tofu, tempeh, or roasted chickpeas can be added for additional protein.
Conclusion
This creamy avocado pesto pasta is the perfect vegan meal, combining the rich, smooth texture of avocado with the fresh, vibrant flavors of pesto. It’s quick, easy, and full of healthy ingredients that will leave you feeling satisfied and nourished. Whether you serve it warm or chilled, this dish is bound to become a go-to favorite in your kitchen.
Print
Creamy Avocado Pesto Pasta
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Creamy Avocado Pesto Pasta is a healthy, vegan pasta dish with a creamy avocado pesto sauce made with spinach, basil, and cashews. Perfect for a quick dinner, this recipe is easy to prepare and incredibly flavorful.
Ingredients
8 ounces of dry pasta (your choice)
1 large ripe avocado, skin and seed removed
2 tablespoons olive oil
1 and ½ cups loosely packed basil
1 cup frozen spinach, thawed (or 2 cups fresh spinach)
3 cloves garlic, roughly chopped
¼ cup raw unsalted cashews
2 tablespoons fresh lemon juice (from ½ a large lemon)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Cherry tomatoes, for serving
Instructions
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Cook the Pasta: Cook the pasta according to the package instructions until al dente.
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Make the Avocado Pesto: While the pasta cooks, blend all pesto ingredients (avocado, olive oil, basil, spinach, garlic, cashews, lemon juice, salt, and pepper) in a high-powered blender or food processor until smooth. Scrape down the sides as needed.
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Combine and Serve: Once the pasta is cooked, drain it and toss it with the avocado pesto. Add extra olive oil or pasta water if the pesto is too thick. Serve with fresh cherry tomatoes and enjoy either hot or chilled.
Notes
- Storage: Leftover pesto pasta can be stored in an airtight container in the fridge for up to 2-3 days.
- Freezing: You can freeze the avocado pesto for up to 3 months. Thaw in the fridge before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (just cook the pasta)
- Category: Main Dish
- Method: Blending
- Cuisine: Vegan, Italian
