Vegan Avocado Pesto Pasta has quickly become one of my go-to dishes when I crave something light, vibrant, and packed with flavor. With creamy avocado standing in for traditional pesto ingredients like cheese and heavy oils, this dish is a perfect balance of indulgence and health.
It’s rich in healthy fats, giving you that creamy texture while offering a burst of fresh herbs and garlic. Every bite delivers a satisfying, hearty meal without the heaviness of dairy-based versions.
This recipe is perfect for busy weekdays or lazy weekends when you want something quick but with a gourmet twist. I first made this when I was looking for a way to use up some ripe avocados and was immediately hooked by the velvety texture and the aromatic kick of basil.
It’s become a crowd favorite, and it’s no surprise that avocado-based recipes are trending—they’re full of nutrients like fiber and heart-healthy fats that make you feel good with every bite.
Whether you’re looking to sneak in more plant-based meals or simply enjoy a unique twist on pasta, this vegan avocado pesto pasta is a must-try.
Why You’ll Be Hooked?
- The creamy avocado pesto is a game changer—a velvety, healthy alternative to regular pesto, bringing a satisfying richness to the dish.
- It’s quick and easy to make—perfect for when you’re in need of a satisfying, healthy meal in less than 30 minutes.
- Loaded with healthy fats—thanks to avocado, this dish is packed with the good stuff that fuels your body and helps keep you full.
- Perfect for meal prep—it stores beautifully in the fridge, making it ideal for those days when you want a healthy, homemade meal without the effort.
- Endlessly customizable—I’ve swapped in different herbs, added sun-dried tomatoes, or even some fresh greens to make it my own.
Vegan Avocado Pesto Pasta Recipe
Equipment
- Serving bowl
- Strainer
- Food processor or blender
- Pot
- Spatula
- Measuring spoons
Ingredients
- ¼ cup veggie broth
- ¼ tsp pepper
- 2 tbsp lemon juice about 1 lemon
- 2 large ripe avocados
- 5 cloves garlic
- ¼ cup cashew parmesan
- ½ cup packed fresh basil
- 12 oz pasta of choice
- ½ tbsp salt
- ¼ cup olive oil
Instructions
- Cook pasta in salted boiling water as per the package instructions.
- In a food processor or blender, combine avocado, basil, garlic, lemon juice, nutritional yeast, and olive oil; process until smooth.
- Taste and adjust seasonings if needed.
- Once the pasta is cooked, toss it with the pesto sauce.
- Garnish with fresh basil, red pepper flakes, and cashew parmesan.
Notes
- Adjust the consistency by adding more olive oil if needed.
- For extra flavor, try adding roasted pine nuts or walnuts.
| Nutrition | Value |
| Calories | 370kcal |
| Carbohydrates | 44g |
| Fibre | 9g |
| Fat | 21g |
| Protein | 6g |
Tips That Will Ease Your Job!
- Use Pre-cooked or Frozen Pasta: Save time by using pre-cooked or frozen pasta options. Just heat them up and toss them with the pesto sauce.
- Prep Ingredients in Advance: Chop garlic, measure out spices, and prep the avocado and basil ahead of time to speed up the cooking process.
- Use a High-Speed Blender: If you don’t have a food processor, a high-speed blender can quickly blend the pesto ingredients into a smooth, creamy sauce.
- Adjust the Texture: If the pesto is too thick, simply add more veggie broth or olive oil until it reaches your desired consistency.
- Double the Batch: Make extra pesto and store it in an airtight container in the fridge for up to two days for an easy meal prep option.
