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.
- 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.
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.