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    Home » Recipes » Dinner Recipes

    Vegan Avocado Pesto Pasta

    Published: Jan 14, 2022 by Cassidy Reeser · This post may contain affiliate links.

    433.3K shares
    • 148
    jump to recipe
    Pasta with pesto and tomatoes and a gold fork

    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 green pasta and cherry tomatoes
    Table of Contents hide
    1 Recipe highlights
    2 What you'll need
    3 Step by step instructions
    4 Expert tips and FAQ
    5 Looking for more pasta recipes?
    6 Vegan Avocado Pesto Pasta

    Recipe highlights

    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 (and it's dairy-free!).

    • Ready in 15 minutes using less than 10 ingredients
    • Dairy-free and vegan
    • Perfect for packed lunches
    • Filled with nutritious, whole-food ingredients

    Choose your favorite pasta, mix up the avocado pesto, and enjoy an easy lunch. Or enjoy avocado pesto as a dip with crackers and veggies!

    What you'll need

    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 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.

    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 and FAQ

    • 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.
    How do you store leftovers?

    Leftovers are 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.

    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.

    Can I freeze this pesto?

    Yes, 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.

    Do you eat this 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.

    Can I make this nut-free?

    Yes, simply omit the cashews to make the pesto nut-free.

    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.

    • Veggie Pasta Salad with Lemon Vinaigrette
    • Vegan Spinach Artichoke Pasta (One Pot)
    • Herby Lemon Tahini Pasta
    • Hummus Pasta with Lemon and Arugula

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

    Overhead view of gray bowl filled with green pasta and cherry tomatoes
    Print Recipe
    4.58 from 107 votes

    Vegan Avocado Pesto Pasta

    Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients.
    Prep Time15 mins
    Total Time15 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.

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

    Author's note: This recipe was originally published in 2019. The instructions and blog post were updated in January 2022 for improved clarity and consistency. The recipe remains the same, except a large avocado is now recommended instead of a medium avocado.

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    433.3K shares
    • 148

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. Suzanne

      January 24, 2022 at 11:21 am

      Delicious and healthy. Thank you for the recipe!

      Reply
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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