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
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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.
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Misty says
This recipe is beyond amazing -so flavorful and such a breeze to make. The only changes we made are using half a lemon instead of a full and adding pine nuts & sometimes shredded parmesan cheese on top. I love it best with Farfalle pasta. 🙂
★★★★★
WhiskeyGirl1227 says
OH MY GOD !! I made this tonight and it's amazing. My husband can't quit saying how great it is and he's trying to figure out what all he can use the pesto on.
★★★★★
Alyssa says
Hi! I write for SIMPLY SERENE, a blog about clean eating, gut health and natural wellness. I included this awesome recipe in one of my posts - hope you can check it out! Thanks!
thesimplysereneblog.com/2017/12/03/6-reasons-to-eat-more-avocados/
Bronke says
This looks AMAZING! I'm having a dinner party next month and this is number 1 on my list to try out!! Really nice pictures too! x
Cecilia says
We are in the middle of our second Whole 30 and this was a fantastic addition to our meal plans. Sooooo creamy and delicious. We put it on spaghetti squash and dipped garden fresh cucumbers in it and licked it straight outta the bowl!
We dipped our baked chicken in it, I may try it tomorrow on fresh tomatoes.....YOU MUST MAKE THIS.
I did make 2 tiny changes -full disclosure- I did not have walnuts and used slivered blanched almonds instead. Also, I had 2 roasted garlic cloves left from a previous meal and used them instead of raw garlic. I can't wait to see what else I can do with the 8 more avocados I bought today. I'm new to this site and have loved what I've seen so far.
★★★★★
Sam | Ahead of Thyme says
Thanks Cecilia! I am glad you enjoyed this recipe! We love it too 🙂
AnaCatania says
I made the Creamy Avocado Basil Pesto for our families Mothers Day dinner! It was delicious and a huge hit! We are a tough audience for new pasta dishes- we had an Italian restaurant, everyone except me is a foodie, and most of us prefer clean food. The dish look exactly like the picture and was creamy delicious! I'll keep making more of your recipes! Thank you!