It's a weeknight, you just got home and you are tired. Treat yourself to the easiest vegan and super creamy avocado basil pesto spaghetti tonight. This light avocado pasta is loaded with avocado, basil, walnuts, garlic, olive oil and lemon juice. Plus, it's ready in just 10 minutes. Weeknight meal prep has ever been easier!
What is in Avocado Pasta?
- spaghetti - feel free to use whatever kind of pasta that you have. You can keep the dish gluten-free by using gluten-free pasta. Or, you can even substitute the pasta for zucchini noodles. The sauce pairs well with almost anything.
- avocado - ripe avocado is best and creamiest.
- basil leaves - fresh basil is best.
- walnuts - adds creaminess to the sauce. You can substitute with other nuts. Pine nuts work really well in this.
- garlic
- extra virgin olive oil
- lemon juice - I like to use freshly squeezed juice of one lemon for the freshest flavour. This is about ¼ cup of storebought lemon juice.
- salt and pepper
For extra protein, grill some chicken breast, slice it up and add it on top.
How to Make the Best Avocado Basil Pesto Spaghetti
- Cook the pasta. Cook the pasta according to package directions until al dente (about 8-10 minutes). Once the pasta is done, drain and place it back into the pot.
- Prepare the avocado basil pesto sauce. Gather the remaining ingredients and place them directly into your food processor or blender. Hit pulse or puree on high speed. Basically, whatever setting that your food processor needs to be set at to blend those ingredients into a smooth, creamy mixture.
- Toss the pasta in the sauce. Pour the sauce into the pot of cooked and drained pasta, and toss until the pasta is fully coated.
- Serve. Transfer pasta to plate and top with a few cherry tomatoes, some shredded Parmesan cheese (if you are not vegan), and some fresh ground black pepper. Serve immediately.
Tips for Making Avocado Basil Pesto Spaghetti
- Make extra pesto. You can use this sauce on just about anything, so make some extra pesto and use it throughout the week. It tastes amazing spread on toast or in a sandwich. OR use it to make a quinoa salad. Just stir some into cooked quinoa and add some chopped tomatoes, cucumbers and kale and you are set for lunch. SO so good.
- How to store extra pesto. Make sure to store the pesto sauce in an airtight, sealed container. Since this sauce consists mainly of avocado, it will change colour from its beautiful vibrant green to a dark olive colour. This is because avocado naturally browns. So to prevent this, I recommend to also store it with plastic cling wrap touching the surface to prevent any oxidization.
More Pasta Recipes
- Shrimp Fettuccine Alfredo Pasta Bake
- Spaghetti Alfredo with Spinach and Mushrooms
- Farfalle Pasta with Light Creamy Mushroom Rose Sauce
- Winter Squash Carbonara Pasta
- Creamy Spinach and Tomato Vegetarian Lasagna
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Creamy Avocado Basil Pesto Spaghetti
- Total Time: 15 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
This easy 10-minute vegan light and creamy avocado basil pesto spaghetti is loaded with avocado, basil, walnuts, garlic, olive oil and lemon juice.
Ingredients
- 200 g dry spaghetti
- 1 ripe avocado
- ½ cup packed fresh basil leaves
- ¼ cup walnuts
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- juice of one lemon
Instructions
- Cook spaghetti according to package instructions, until al dente. Drain in a colander.
- Combine the remaining ingredients in a food processor and puree into a creamy and thick paste.
- Add to drained pasta and toss to combine. If you find the sauce to be too thick, add a little bit of water.
Notes
Make extra pesto. You can use this sauce on just about anything, so make some extra pesto and use it throughout the week. It is amazing spread on toast or in your sandwich. You can also use it to make a quinoa salad. Just stir some into cooked quinoa and add some chopped tomatoes, cucumbers and kale and you are set for lunch. SO so good.
How to store extra pesto. Make sure to store the pesto sauce in an airtight, sealed container. Since this sauce consists mainly of avocado, the sauce will change colour from its beautiful vibrant green to a dark olive colour. This is because avocado naturally browns. To prevent this, I recommend to also store it with plastic cling wrap touching the surface to prevent any oxidization.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: avocado pasta, avocado basil pesto, avocado spaghetti, vegan spaghetti, vegan pasta sauce
This post was first published in February 2016. It has been completely updated in June 2020 with new photos, written content including helpful tips. Here is an original photograph for comparison.
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Jo says
Oh my god is this recipe amazing! So creamy and flavourful and impossible to not shovel down. We cleaned out plates in no time and all wanted more! Will have to make a double batch next time! Thank you for this!
★★★★★
Joy says
Yum! Tried making this one for my kids and they love it! Definitely recommended. Surprisingly perfect combination too for my hemp coffee.
★★★★★
Debra says
This is the first time I’ve ever commented online re: recipe found/tried....THIS IS FANTASTIC!!! Super easy to make and it tastes delicious! I used fresh basil from garden. My family didn’t speak during dinner, they were all chowing down on this goodness. Guilt free dinner as it tastes great and good for you. I made one small mistake, I made a little too much pasta so the servings weren’t as saucy as I wanted but there were no complaints. Thanks for a great recipe - I’m adding this to regular rotation!
★★★★★
Sam Hu | Ahead of Thyme says
Wow thank you so much Debra! Your comment totally made my day!! So glad everyone loved the recipe as much as we do!
Marisa says
Used a spiral pasta. Sauce turned out amazing. A week later and my mouth waters thinking about this dish. Can’t wait for my basil in my garden to get bigger so I can make more!!!
★★★★★
Sam | Ahead of Thyme says
Thank you Marisa! That makes me so happy to hear! So glad you liked the recipe.
Laura says
We made this tonight! It was delicious. My daughter is dairy free and gluten free and we are always trying to find delicious recipes! We substituted pine nuts for the walnuts and added some grilled chicken and served over gluten free pasta. We will definitely make again! Thank you!
★★★★★
Sam | Ahead of Thyme says
That sounds delicious! So happy you liked the recipe!
Skc says
This is so good and fast. I used over zucchini noodles. Made from my fresh basil and it hit the spot.
Thank you!
★★★★
Sam | Ahead of Thyme says
Thank you so much. So happy you liked the recipe! Fresh basil from the garden sounds amazing.