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.
Equipment
- Large pot
- Strainer or colander
- Food processor or blender
- Measuring cups and spoons
- Chef’s knife and cutting board
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
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain, reserving about 1/2 cup of pasta water, and set aside.
Make the Avocado Pesto
- In a food processor or blender, combine avocados, basil, pine nuts, nutritional yeast, garlic, lemon juice, olive oil, and water.
- Blend until smooth and creamy. Add more water if you want a thinner consistency.
- Season with salt and pepper to taste.
Combine Pasta and Pesto
- In the same pot (off the heat), toss cooked pasta with the avocado pesto.
- Add reserved pasta water a little at a time to help coat the noodles evenly.
Serve
- Divide into bowls and garnish with extra basil, a sprinkle of nutritional yeast, or toasted pine nuts if desired.
Nutrition
Calories: 420kcal
Tried this recipe?Let us know how it was!