Vegan avocado pesto pasta is a filling twist on classic pesto. Made in less than 15 minutes, this quick recipe is packed with flavor and healthy ingredients.
Avocado pesto pasta is creamy, flavorful, and packed with nutrients from spinach and avocado. It's made just like regular pesto, but with the addition of avocado (and minus the cheese!).
Choose your favorite pasta, mix up the avocado pesto, and enjoy an easy meal.
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Avocado nutrition
Avocados are loaded with fiber, which is important for a healthy gut. They have over 20 (!!) vitamins and minerals, such as Vitamin K and potassium
Healthy fats found in avocados (omega-3s, omega 6-s) help the body absorb fat-soluble nutrients like Vitamin K and Vitamin A.
These fats can also promote satiety, which means you stay full longer!
The other secret ingredient
Spinach!
Adding frozen thawed spinach is an easy way to "bulk up" your pesto. Spinach blends in beautifully with pesto and it’s a powerhouse of nutrients.
It's also an inexpensive way to stretch the amount of pesto you have without sacrificing texture or flavor.
Step by step instructions
The main difference between regular pesto and vegan pesto is that vegan pesto has no cheese.
This recipe still has all of the basic ingredients like basil, fresh garlic, nuts (we'll use cashews instead of the traditional pine nuts), and a bit of olive oil.
Making avocado pesto requires a blender or food processor.
- Add all ingredients to a food processor (this is my fav affordable brand) or high-powered blender: avocado, olive oils, cashews, fresh lemon juice, thawed spinach, and fresh basil (plus salt and pepper!)
- Blend until smooth.
- Add to cooked pasta of choice. Serve warm or chilled.
Amp up your pesto by topping with white beans and sliced cherry tomatoes.
Serving ideas
Looking for a snack? Skip the pasta and enjoy this vegan avocado pesto on toast, crackers, or even in this vegan pesto lasagna.
Looking for similar recipes?
You might like this vegetarian tempeh bolognese or roasted butternut squash pasta.
I love using up extra cherry tomatoes on a balsamic cherry tomato galette or in these balsamic pasta bowls.
Vegan Avocado Pesto Pasta
Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients.
Ingredients
- 8 ounces dry pasta of choice
- 1 medium avocado, skin and seed removed
- 2 tablespoons olive oil
- 1 and ½ cups basil, loosely packed
- 1 cup frozen spinach, thawed
- 3 cloves garlic
- ¼ cup cashews
- 2 tablespoons lemon juice, from one lemon
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon salt
Instructions
- Cook pasta according to package instructions.
- Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
- Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
Notes
You can freeze avocado pesto for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use. My favorite freezer-safe containers are these glass containers, but a simple Ball jar also works.
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Nutrition Information:
Yield: 4 Serving Size: 4 servingsAmount Per Serving: Calories: 416Saturated Fat: 2gSodium: 183mgCarbohydrates: 52gFiber: 6gSugar: 2gProtein: 11g
Ainsley
Loved this! The only adjustment I added was
- 2 tbsp of Nutritional Yeats flakes (added that cheesy flavour!)
- a mixture of both cashew and pine nuts.
- Also toasted up some pine nuts to sprinkle on top
- and some blistered cherry tomatoes to serve.
With these adjustments this pesto sauce is just devine!!! My 3 yr old niece helped me make it and she loved it 🙂
Cassidy Reeser, RDN, LD
All of those sound like wonderful additions, especially the blistered cherry tomatoes! Thanks for making.
Danielle
This recipe was simple yet delicious.
I used a 3.5 cup food processor - and it was almost overflowing with ingredients.
I may use a larger food processor next time.
I served the pesto over chickpea pasta.
Banza penne, to be exact.
I did also throw in a few grape tomatoes.
However, by the time I was done stirring the pesto and the pasta together - the dish was more of room temperature opposed to warm/hot.
The flavor was amazing though!
Whether it's warm/hot/cold - this dish is delicious!
Cassidy Reeser, RDN, LD
Thank you, Danielle!
Jill
Excellent as a dressing for pasta, a spread on a sandwich, and was great as a dip as well. Fresh basil was scarce so I used 2T of the puréed basil in a tube you find in the produce section. Definitely a keeper.
Jamie
Loved this! And so did my family! The fresh savory and tangy flavor was so good! I did add a couple tablespoons pinenuts to the recipe.
Cassidy Reeser, RDN, LD
Thank you, Jamie! I’m sure the pine nuts were a great addition.
Autumn
The fact that i could make this pesto and freeze it sounds like a meal prep lifesaver!!
Chris
How long can the pesto last in the refrigerator?
Cassidy Reeser, RDN, LD
Because it's made with avocado it will start to brown after 1-2 days, but it should keep in the fridge for 3-5 days.
Emily
What kind of Basel? The leafs in produce section?
Cassidy Reeser, RDN, LD
Its the fresh herb basil. You can usually find in the fresh produce aisle in a package or stores will sometimes sell basil plants.
Katie O'Brien
This was amazing. So flavorful!! The kiddos loved it and it was so simple to make. Ate it cold the next day for lunch and it was just as good! This will become a staple spring/summer meal! Thank you!
Cassidy Reeser, RDN, LD
Awesome- thanks for your comment!
Tami
Do you soak the cashews ?
Cassidy Reeser, RDN, LD
Nope, they will just be roughly chopped up by the food processor.
Guy
What is the serving size?
Cassidy Reeser, RDN, LD
One serving (about 1/4 of the recipe) would be ~1 cup pesto pasta.
Ashley Pedigo
Do you heat it up before eating it for lunch the next day or eat it cold?
Cassidy Reeser, RDN, LD
I prefer to eat it cold, but I bet it would also be good heated up.
N
Can this be frozen and thawed out?
Cassidy Reeser, RDN, LD
I haven’t tried myself, but it should work.
Lorena
Easy to make, a delicious and fresh summer meal. If you're making it ahead keep Olive oil on hand and drizzle it on to just before serving.
Cassidy Reeser, RDN, LD
Great to hear! Thanks for sharing. The extra olive oil before serving sounds like a good idea.
Sandra
*CAN* I use pine nuts, instead?
Cassidy Reeser, RDN, LD
Yes, I'm sure pine nuts would work well. Enjoy!
Rita
This looks amazing! Instead of basil could I use parsely instead? & how much should I use? Thank you!
Cassidy Reeser
I think it would work if you use the same amount of parsley as basil. Let us know how it goes!
Victoria
Im in high school, so finding my quick vegan meals is very difficult. I saw how easy this recipe was and i am already in love! It was probably the best vegan recipe i have tried thus far, and even gained the approval of my whole family! Absolutely going into my cookbook!
Cassidy
So glad to hear that you liked the recipe. Enjoy!