• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Cookbook
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Vegetarian Dinner Recipes

    Vegan Avocado Pesto Pasta

    Published: Jan 14, 2022 · Modified: Oct 11, 2023 by Cassidy Reeser · This post contains affiliate links.

    436.5K shares
    • 148
    jump to recipe
    cropped-avocado-pesto-pasta-1-6.jpg
    Side view of gray bowl filled with green pasta and cherry tomatoes
    Overhead view of gray bowl filled with green pasta and cherry tomatoes

    Vegan avocado pesto pasta is a filling and creamy twist on classic pesto. Made in less than 15 minutes, this quick recipe is packed with flavor and healthy ingredients.

    Overhead view of gray bowl filled with avocado pesto pasta and cherry tomatoes.

    Avocado pesto pasta is creamy, flavorful, and packed with nutrients from spinach and avocado. It's made just like regular pesto pasta, but with the addition of avocado, which adds healthy fats and makes the pesto more filling.

    The avocado pesto is actually vegan as-is because it is made without Parmesan. This recipe is great for meal prep and lunch and works with any kind of pasta shape.

    Jump to:
    • Why this recipe works
    • Ingredients
    • Step-by-step instructions
    • Expert tips
    • Storage tips
    • Looking for more pasta recipes?
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    • Quick & easy: Avocado pesto pasta is ready in 15 minutes using less than 10 ingredients.
    • Dairy-free and vegan: Unlike many pesto recipes which include Parmesan, this pesto is vegan! It uses nutritional yeast for a savory, cheesy flavor.
    • Nutritious: Avocado is packed with healthy fats. This recipe also features spinach, which adds iron and fiber.
    • Versatile meal starter: While the avocado pesto pasta is great as a meal on its own, I like to add a serving of protein like chickpeas and extra vegetables like roasted broccoli to make it even more satisfying. Avocado pesto works with any kind of pasta!

    Ingredients

    Labeled ingredients used to make avocado pesto
    • Avocados: Choose one large or two small avocados. Avocados are a nutritious option because they are loaded with fiber, Vitamin A, Vitamin K, and healthy fats. These fats help absorb the vitamins and promote satiety (feeling full).
    • Spinach adds a boost of plant-based iron and color. You can use thawed frozen spinach or fresh spinach.
    • Olive oil: I use light extra virgin olive oil but any kind will work. Rich olive oils have a stronger flavor which may be noticeable in the avocado pesto.
    • Cashews: I use raw, unsalted cashews for a blank slate but roasted/salted will work as well, just adjust salt to taste. Pine nuts can be used for a more traditional option.
    • Basil: Choose fresh basil. You can use the uppermost stems where the basil leaves are attached but I don't recommend using the main thick stem.
    • Garlic: Adjust to taste. 3 cloves adds a noticeable garlic flavor.
    • Pasta: Any kind works! Avocado pesto is also good on its own as an appetizer/dip, so feel free to skip the pasta and see serving suggestions below.

    Step-by-step instructions

    The main difference between regular pesto and vegan pesto is that vegan pesto has no cheese.

    This avocado pesto pasta 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.

    Food processor with basil, spinach, garlic, avocado, and cashews.

    Making avocado pesto requires a blender or food processor.

    1. Add all ingredients to a food processor (this is my fav affordable brand) or  high-powered blender (this is my blender): avocado, olive oils, cashews, fresh lemon juice, thawed frozen or fresh spinach, and fresh basil (plus salt and pepper!)
    2. Blend until smooth. You can add 2 tablespoons at a time pasta water as needed to smooth, or add extra olive oil.
    3. Add to cooked pasta of choice. Serve warm or chilled.

    Expert tips

    • Make it a complete meal by using protein pasta or by adding a can of chickpeas or white beans.
    • Blender: If blending instead of using a food processor, I recommend using a strong blender. Because there isn't a lot of liquid in the pesto you may need to scrape down the sides with a spatula while blending.
    • For a smoother/thinner avocado pesto add 2 tablespoons at a time of pasta water from the cooked pasta. Pasta water is ultra starchy and helps sauce (or in this case pesto) bind to pasta.
    • Serving ideas: This pesto is good on more than just pasta! You can enjoy this vegan avocado pesto on toast, crackers, or even in this vegan pesto lasagna.
    • Eat hot or cold: I usually add the cold pesto straight to the just-cooked warm pasta. But it's also good chilled or heated up.
    • To make nut-free: Simply omit the cashews to make this nut-free, or replace them with an equal amount of pumpkin seeds.

    Storage tips

    How to freeze: Avocado pesto freezes well 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.

    Leftover pesto pasta is best enjoyed within 2-3 days. Keep refrigerated in a closed container. The pesto thickens up a lot in the fridge. You can thin it with extra pasta water or just enjoy it as-is.

    How to keep avocado pesto from turning brown: Just like apples, avocado oxidizes (turns brown) when exposed to air. The avocado is perfectly safe to eat but the color is a little offputting. Using an acid like lemon juice slows the oxidation but by day 2-3 in the fridge, it will be more noticeable. Another option is to place plastic wrap directly on top of the pesto, which slows oxidation.

    Side view of gray bowl filled with green pasta and cherry tomatoes

    Looking for more pasta recipes?

    You might like this vegetarian tempeh bolognese or roasted butternut squash pasta.

    • Overhead view of large glass bowl filled with pasta salad
      Veggie Pasta Salad with Lemon Vinaigrette
    • Overhead view of black skillet filled with fettuccine and wilted spinach
      Vegan Spinach Artichoke Pasta (One Pot)
    • Overhead view of green spaghetti and chickpeas in a white bowl
      Herby Lemon Tahini Pasta
    • White bowl filled with spaghetti and half a lemon next to a gray cloth and green citrus reamer.
      Vegetarian Lemon Hummus Pasta

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comments section below. I always appreciate your feedback! Or check out my new cookbook and follow along on my YouTube, Instagram, TikTok, and Pinterest, or sign up for my newsletter!

    📖 Recipe

    Overhead view of gray bowl filled with avocado pesto pasta and cherry tomatoes.
    Print Recipe
    4.60 from 113 votes

    Vegan Avocado Pesto Pasta

    Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients.
    Prep Time15 minutes mins
    Total Time15 minutes mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD
    • Pint Sized Ball Jars
    • Ninja Professional 72oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit
    • Hamilton Beach 10-Cup Food Processor & Vegetable Chopper with Bowl Scraper, Stainless Steel (70730)

    Ingredients

    • 8 ounces dry pasta of choice
    • 1 large ripe avocado skin and seed removed
    • 2 tablespoons olive oil
    • 1 and ½ cups basil loosely packed
    • 1 cup frozen spinach thawed; or use 2 cups fresh spinach
    • 3 cloves garlic roughly chopped
    • ¼ cup raw unsalted cashews
    • 2 tablespoons lemon juice from ½ large lemon
    • ½ teaspoon salt adjust to taste
    • ¼ teaspoon black pepper
    • cherry tomatoes for serving

    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. Scrape down the sides of the blender/food processor as needed.
    • Taste for salt and pepper. Toss pesto and pasta together. Drizzle with olive oil and serve with sliced cherry tomatoes. Enjoy hot or cold.

    Video

    Notes

    1. Consistency: If the pesto is too thick you can add additional olive oil or 2 tablespoons at a time of water from the cooked pasta.
    2. Leftovers are best enjoyed within 2-3 days. Keep refrigerated in a closed container.
    3. Freezing instructions: 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.

    Nutrition

    Serving: 4servingsCalories: 416kcalCarbohydrates: 52gProtein: 12gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 328mgPotassium: 605mgFiber: 7gSugar: 3gVitamin A: 5123IUVitamin C: 12mgCalcium: 93mgIron: 3mg

    More Vegetarian Dinner Recipes

    • White pie server with flowers on it placed in the vegan chicken pot pie filling.
      Vegan Chicken Pot Pie
    • Close up of melted cheese on white beans in a red-handled casserole dish.
      Cheesy White Beans and Kale
    • White bowl filled with roasted butternut squash, brown rice, and a drizzle of tahini dressing.
      Butternut Squash Bowls
    • Blue speckled serving spoon holding a scoop of orzo casserole.
      Cheesy Broccoli Orzo Casserole
    436.5K shares
    • 148

    Reader Interactions

    Comments

    1. Elizabeth

      October 09, 2023 at 9:51 pm

      Yummy and simple! I used all kale instead of spinach and basil and having to go to the store. Grrrreat!

      Reply
      • Cassidy Reeser

        October 10, 2023 at 2:22 pm

        Wonderful! I bet it was great with kale. Thanks for the review! 🙂

        Reply
    2. Amanda DeLaRosa

      September 10, 2023 at 7:38 pm

      Absolutely amazing. I made a combo of basil, spinach and arugula since that's what I had and the sauce was so tasty. My husband loved it and it will be in rotation for dishes!

      Reply
      • Cassidy Reeser

        September 11, 2023 at 12:39 pm

        I'm happy to hear that! Thanks so much for the review.

        Reply
    3. Taylor

      March 28, 2023 at 3:16 pm

      This was absolutely delicious. I used Banza noodles to give the dish extra protein.

      Reply
    4. Barb

      May 25, 2022 at 7:23 pm

      So delicious! Bright and flavorful.
      I will make again and again. So simple.

      Reply
      • Caitlin

        November 30, 2022 at 10:47 am

        If I wanted to use store bought pesto, do you know about how much I would need to use? And would I add the avocado into it by blending it?

        Reply
        • Cassidy Reeser

          November 30, 2022 at 12:57 pm

          I would just use a jar of pesto (usually 6-8 ounces) and blend in one avocado with a blender, then adjust for seasonings.

          Reply
      • Tiahna

        February 17, 2023 at 6:48 pm

        Do the cashews need to be soaked before hand?

        Reply
        • Cassidy Reeser

          February 20, 2023 at 11:10 am

          They do not.

          Reply
    5. Brit

      March 22, 2022 at 2:30 pm

      This was by far my favorite pasta dish I have ever made. So easy and nearly impossible to get wrong (for me, that's saying something). So so good. Thank you!

      Reply
      • Cassidy Reeser

        March 23, 2022 at 10:59 am

        So glad you liked it! Thanks for the review 🙂

        Reply
    6. Suzanne

      January 24, 2022 at 11:21 am

      Delicious and healthy. Thank you for the recipe!

      Reply
    7. Juniper

      July 07, 2021 at 9:35 am

      Sooooooo good!! I also added some nutritional yeast for cheesiness & a splash of oat milk! Thank you for this gorgeous recipe!

      Reply
      • Cassidy Reeser

        July 07, 2021 at 10:08 am

        Thanks so much, I'm so glad you liked it! 🙂

        Reply
    8. Julie

      May 13, 2020 at 4:23 pm

      Made this last night, everyone loved it. 5 people, 2 pretty picky eaters. I used the nutritional yeast as another commented suggested and it was great! We added garbanzos. I thought it needed more salt, and I'm not a big salt adder.

      Reply
    9. Jen

      May 07, 2020 at 9:41 am

      Can I swap out the cashews for another nut?

      Reply
      • Cassidy Reeser, RDN, LD

        May 07, 2020 at 12:44 pm

        You could use pine nuts which are traditionally used in pesto. And I think walnuts could work since they have a similar texture.

        Reply
    10. Sarah Wilson

      April 29, 2020 at 9:51 am

      Do you use raw cashews? Or like the salted ones?

      Reply
      • Cassidy Reeser, RDN, LD

        April 29, 2020 at 11:21 am

        I use raw cashews but any kind will work!

        Reply
    11. Ms. Lilly

      January 21, 2020 at 7:24 pm

      Family loved the flavor but not the consistency, Can out very thick and dry. Was this how it was supposed to be?
      How can I tweak to loosen it up a bit?

      Reply
      • Cassidy Reeser, RDN, LD

        January 22, 2020 at 2:17 pm

        Thanks for asking, it is not supported to be dry or thick. My first thought is that maybe the avocados weren’t ripe enough which could make the sauce drier. If this happens again, you could use a splash of water to loosen it or add an additional tablespoon of olive oil.

        Reply
    12. Maddy

      December 29, 2019 at 12:15 am

      How much fresh spinach would equal 1 cup frozen spinach?

      Reply
      • Cassidy Reeser, RDN, LD

        December 29, 2019 at 9:50 am

        Since the frozen spinach is cooked, you can can saute 16 ounces of fresh spinach to equal about 1-1.5 cups of frozen spinach.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy Reeser! As both a published author and registered dietitian with a master's degree in nutrition, I use my education and experience in recipe development and nutrition to share balanced, nourishing, and comforting vegetarian recipes for anyone looking to include more meatless meals in their diet.

    More about me →

    Trending now

    • Overhead view of gray bowl filled with avocado pesto pasta and cherry tomatoes.
      Vegan Avocado Pesto Pasta
    • Close up of creamy macaroni and cheese
      Stovetop Gouda Mac and Cheese
    • Chickpeas, sweet potato, and spinach in a bowl with quinoa.
      Sweet Potato Quinoa Bowls with Almond Dressing
    • Slice of quinoa casserole on a white speckled plate with a gold fork.
      Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Gold fork lifting a bite of rice and beans out of a white bowl.
      Instant Pot Red Beans and Rice
    • Gold spoon dripping peanut sauce off of it.
      Peanut Stir Fry Sauce

    Thanksgiving

    • Close up of mac and cheese topped with toasted panko with a blue specked serving spoon.
      White Cheddar Mac and Cheese
    • Overhead view of fresh green bean casserole topped with crispy onions
      Fresh Green Bean Casserole
    • Brown gravy being poured onto mashed potatoes.
      All-Purpose Vegetarian Brown Gravy
    • Overhead view of circular blue dish filled with golden topped rolls
      Homemade Yeast Dinner Rolls
    • Overhead view of vegan lentil meatloaf slices in a row.
      Vegan Lentil Meatloaf
    • Square white dish with sourdough stuffing.
      Herby Sourdough Stuffing

    Check out my new cookbook

    Cookbook cover showing a bowl with tofu, green beans, rice, with text reading "Vegetarian for Dinner" and book description.

    Vegetarian for Dinner includes 60 meatless meals for both new and experienced vegetarians, with sections featuring comforting bakes, balanced bowls, breakfast for dinner, and lighter soups & salads.

    LEARN MORE

    Featured in

    Black and white logos of media outlets.

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Keep in touch

    • Sign Up! for emails and updates
    • Check out my cookbook Vegetarian for Dinner

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Cozy Peach Kitchen®. All rights reserved.