Cozy Peach Kitchen
open menu
open search bar
×

Vegan Avocado Pesto Pasta

By 37 Comments

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.

Overhead view of white bowl filled with pasta and tomatoes with lemon and avocado in background

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.

Close up of pesto on pasta with cherry tomatoes

This post contains affiliate links. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information.

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.

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

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.

  1. 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!)
  2. Blend until smooth.
  3. Add to cooked pasta of choice. Serve warm or chilled.

Amp up your pesto by topping with white beans and sliced cherry tomatoes.

Overhead view of white bowl filled with pasta and tomatoes with lemon and avocado in background

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.

Overhead view of white bowl filled with pasta and tomatoes with lemon and avocado in background

Vegan Avocado Pesto Pasta

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients.

Ingredients

Instructions

  1. Cook pasta according to package instructions.
  2. 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.
  3. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 4 servings
Amount Per Serving: Calories: 416Saturated Fat: 2gSodium: 183mgCarbohydrates: 52gFiber: 6gSugar: 2gProtein: 11g
© Cassidy Reeser, RDN, LD
Cuisine: vegan / Category: Main Course

Enjoy this recipe? You’ll love these:

View from above of toast with avocado salad and an avocado on a black and white striped backdrop
Chickpea Avocado Salad

Overhead view of hummus pasta with lemon, cherry tomatoes, and arugula. A wooden spoon is resting in the large red pot.
Lemon & Arugula Hummus Pasta

Reader Interactions

Comments

  1. Julie

    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

    • Cassidy Reeser, RDN, LD

      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

  6. 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 🙂

    Reply

  7. 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!

    Reply

  8. 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.

    Reply

  9. 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.

    Reply

  13. 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!

    Reply

  18. 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.

    Reply

  20. 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!

    Reply

Leave a Reply

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