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vegan avocado pesto pasta recipe

My Favorite Vegan Avocado Pesto Pasta Recipe

One of the most enjoyable vegan pasta recipes ever is the avocado pesto pasta and with this very simple recipe, you're about to become a pro at making it the way you enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian, Vegan
Calories: 420
Ingredients Equipment Method Nutrition

Ingredients
  

For the Pasta:
  • 12 oz 340 g spaghetti or your favorite pasta gluten-free if you want
  • 1 tbsp olive oil optional, for tossing
  • Salt for pasta water
For the Avocado Pesto:
  • 2 ripe avocados peeled and pitted
  • 1 cup fresh basil leaves packed
  • 2 tbsp pine nuts or walnuts for a budget-friendly option
  • 3 tbsp nutritional yeast for cheesy flavor
  • 2 cloves garlic
  • Juice of 1 lemon
  • 2-3 tbsp extra virgin olive oil
  • 1/4 cup water adjust for desired creaminess
  • Salt and pepper to taste

Equipment

  • Large pot
  • Strainer or colander
  • Food processor or blender
  • Measuring cups and spoons
  • Chef’s knife and cutting board

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente.
  3. Drain, reserving about 1/2 cup of pasta water, and set aside.
Make the Avocado Pesto
  1. In a food processor or blender, combine avocados, basil, pine nuts, nutritional yeast, garlic, lemon juice, olive oil, and water.
  2. Blend until smooth and creamy. Add more water if you want a thinner consistency.
  3. Season with salt and pepper to taste.
Combine Pasta and Pesto
  1. In the same pot (off the heat), toss cooked pasta with the avocado pesto.
  2. Add reserved pasta water a little at a time to help coat the noodles evenly.
Serve
  1. Divide into bowls and garnish with extra basil, a sprinkle of nutritional yeast, or toasted pine nuts if desired.

Nutrition

Calories: 420kcal
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