Overhead view of white bowl filled with pasta and tomatoes with lemon and avocado in background
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5 from 6 votes

Vegan Avocado Pesto Pasta

Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients.
Prep Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: vegan
Servings: 4 servings
Calories: 416kcal
Author: Cassidy Reeser, RDN, LDN


  • 8 ounces dry pasta of choice
  • 1 medium avocado, skin and seed removed
  • 2 tablespoons olive oil
  • 1 and 1/2 cups basil, loosely packed
  • 1 cup frozen spinach, thawed
  • 3 cloves garlic
  • 1/4 cup cashews
  • 2 tablespoons lemon juice from one lemon
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt


  • Cook pasta according to package instructions.
  • Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor (this is the one that I use). Blend until smooth and spreadable. Taste for salt and pepper.
  • Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.


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.


Serving: 1serving | Calories: 416kcal | Carbohydrates: 52g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Sodium: 183mg | Potassium: 593mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5120IU | Vitamin C: 12.4mg | Calcium: 91mg | Iron: 2.6mg