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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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
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.
Looking for a snack? Skip the pasta and enjoy this vegan avocado pesto on toast, crackers, or even in this vegan pesto lasagna.
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