This creamy Avocado Pesto Pasta is healthy, light, and delicious. This quick and easy vegan pasta comes together in just 15 minutes (including prep!). It is packed with avocado, fresh basil, and nuts for a nutritious meal at home on busy weeknights or for a work lunch. You need to add this avocado basil pesto spaghetti to your cooking list this week!
This vegan twist on Basil Pesto incorporates avocado which is packed with healthy fats so you won't even miss the fat from cheese. It's so flavorful you may want to make a bigger batch and use it throughout the week on pastas, as a sandwich spread, or over salads.
Why You Will Love This Avocado Pesto Pasta
- Extremely fast. We've all had those hungry nights when we can barely make it home without hitting the drive-thru or ordering takeout! Fortunately, this avocado pesto recipe requires just 15 minutes from start to finish. You can't get food delivered faster than that!
- Bright, fresh flavor. The addition of avocado gives this homemade pesto an extra creaminess, but don't worry, it's the bright, herby flavor that stands out the most. It's so refreshing, and this vegan avocado pesto pasta seriously has SO much flavor!
- Lots of healthy fats. I know that sometimes "fat" can be a bad word, but this creamy avocado pesto pasta is loaded with the good stuff! Olive oil and avocados are high in monounsaturated fats, and walnuts are a good source of polyunsaturated fats. These healthy fats can actually improve your cholesterol and overall heart health! How's that for a positive?
Ingredient Notes
What is in avocado pasta? To make this delicious Avocado Pesto Pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta - we used spaghetti, ,but 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.
- pine nuts - adds creaminess to the sauce. You can substitute with other nuts such as walnuts.
- garlic
- extra virgin olive oil
- lemon juice - I like to use freshly squeezed juice of one lemon for the freshest flavour. This is equivalent to about ¼ cup of storebought lemon juice.
- salt and pepper
You will also need measuring cups and spoons, a cooking pot, and a food processor (or blender).
How to Make the Best Avocado Basil Pesto Spaghetti
- Cook the pasta. Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Once the pasta is cooked, reserve ½ cup of the pasta water and set aside. Drain the rest of the pasta 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. Hit pulse until blended into a smooth, creamy and thick 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. Add a little pasta water (if needed) to make it creamy.
- Serve. Transfer pasta to plate and top with some fresh basil leaves and fresh ground black pepper. You can also top with a few cherry tomatoes and shredded Parmesan cheese (if you are not vegan). Serve immediately.
Recipe Variations
- Switch up the pasta. There are so many pasta options, from the fancy freshly made stuff to your favorite gluten-free pasta alternatives. You can even use zucchini noodles for a naturally low-carb meal.
- Add some protein. This pesto pasta recipe is meant to be enjoyed as a main dish. It's fantastic on its own, or you can load it up with grilled chicken or shrimp, Italian sausage, etc. For plant-based protein, add some lentils or tender cannellini beans.
- Load up on greens. Fresh greens will wilt perfectly when added to hot pasta. Toss the hot noodles with fresh baby spinach or arugula, and the greens will be ready in just moments. A few chopped sun-dried tomatoes would be a great way to add extra color and flavor, too!
- Add a cheesy flavor. I don't always add cheese to this recipe since it already has quite a bit of fat from the other ingredients, but it would taste wonderful with some Parmigiano Reggiano, vegan parmesan cheese, or even nutritional yeast.
How to Serve
This creamy avocado basil pesto spaghetti is delicious served on its own as a meal, or paired with some pasta sides for a complete meal. Some of my favorite pairings include:
- Tomato Burrata Salad
- Easy Small Batch Ciabatta Rolls
- Oven Roasted Vegetables
- Kale Chickpea Salad
- Garlic Breadsticks
- Ratatouille
For more recipe ideas, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Make extra pesto. You can use this vegan pesto sauce on just about anything! So I highly recommend making some extra pesto and use it throughout the week. It tastes amazing spread on toast or in a sandwich, or drizzle it over salad (try it with our Burrata Salad). You can also use it in 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.
- Salt the water. This will bring out the flavor of your favorite pasta and make the dish even more flavorful.
- Cook the pasta until al dente. Since this is such a simple recipe, it's best to use the best quality ingredients and prepare them properly. If you overcook the noodles, they become soft and a little mushy. I prefer for the pasta to have a little bite to balance the creaminess of the sauce.
Storing and Freezing Instructions
How to Store Avocado Pesto Pasta
Store avocado pasta in an airtight container in the fridge for up to 3 days. Note that the pasta will start to brown the longer that it is stored because of the nature of the avocado in the sauce.
How to Store Avocado Pesto
Make sure to store any extra pesto sauce in an airtight, sealed container and store in the fridge for up to 4-5 days. 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.
How to Freeze Avocado Pesto
You can also freeze the vegan pesto. Place any leftover avocado pesto sauce in an ice cube tray and freeze to add the delicious sauce to another meal. Freezing immediately will also prevent any oxidation.
FAQ
Absolutely! The creamy texture of avocado gives this avocado pesto sauce a really luscious texture without having to use quite as much olive oil or walnuts. It still has a strong herb flavor, but it's a great way to sneak in some extra healthy fats.
That's entirely up to you. Most pesto recipes use walnuts, almonds, or pine nuts for a nutty flavor and extra creaminess. That's optional, though. This vegan pesto sauce can be made without nuts if you prefer, and it will still be a huge hit!
If you've ever made guacamole, you know that avocados tend to brown after you cut them. The same goes for avocado pesto. The lemon juice in the sauce will help reduce the browning, but you may still notice a color change. You can try to minimize that by covering any leftover sauce with a piece of plastic wrap placed directly on top to reduce the airflow, but you may still see a slight color change.
More Pesto Pasta Recipes
- 40 Best Pasta Recipes
- Broccoli Pesto Pasta
- Creamy Chicken Pesto Pasta
- Pesto Penne Pasta
- Mascarpone Pesto Pasta
- Spring Pesto Pasta with Asparagus
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Recipe
Avocado Pesto Pasta
- Total Time: 15 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
This creamy Avocado Pesto Pasta is healthy, light, and delicious. This quick and easy vegan pasta comes together in just 15 minutes (including prep!). It is packed with avocado, fresh basil, and nuts for a nutritious meal at home on busy weeknights or for a work lunch. You need to add this avocado basil pesto spaghetti to your cooking list this week!
Ingredients
- ½ pound (200 grams) dry pasta, spaghetti, penne, rotini, etc
- 1 ripe avocado
- ½ cup packed fresh basil leaves (plus more for serving)
- ¼ cup pine nuts (or walnuts)
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- juice of one lemon, freshly squeezed
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Once the pasta is cooked, reserve ½ cup of the pasta water and set aside. Drain the rest of the pasta and place it back into the pot.
- Gather the remaining ingredients and place them directly into your food processor. Hit pulse until blended into a smooth, creamy and thick mixture.
- Pour the sauce into the pot of cooked and drained pasta, and toss until the pasta is fully coated. Add a little pasta water (if needed) to make it creamy.
- Transfer pasta to plate and top with some fresh basil leaves and fresh ground black pepper. You can also top with a few cherry tomatoes and shredded Parmesan cheese (if you are not vegan). Serve immediately.
Notes
How to store: Store avocado pasta in an airtight container in the fridge for up to 3 days. Note that the pasta will start to brown the longer that it is stored because of the nature of the avocado in the sauce.
How to store leftover pesto: Make sure to store any extra pesto sauce in an airtight, sealed container and store in the fridge for up to 4-5 days. 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.
How to freeze leftover pesto: You can also freeze the vegan pesto. Place any leftover avocado pesto sauce in an ice cube tray and freeze to add the delicious sauce to another meal. Freezing immediately will also prevent any oxidation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
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Nichole says
Can this be frozen? I have so many avocados that I need to use!
Sam | Ahead of Thyme says
It can but you still risk it turning brown from the avocado. To try to prevent this from happening, you need to get all the air out. You can seal in a ziploc bag and press out all the air, or in an airtight container and with plastic wrap on the surface of the sauce.
Nick says
I made this recipe today using red basil leaves and I loved it. Super easy to make and utterly flavourful! Thank you!
Sam | Ahead of Thyme says
Thank you so much! So glad you liked the recipe. It's one of my favourites! 🙂
Giancarlo Panariello says
Awesome !!
Sam | Ahead of Thyme says
Thank you! So glad you liked the recipe!
Catherine Masoud says
I rarely ever make a recipe more than once (because I somehow always manage to mess it up the first time). But this was so delicious and so easy! Definitely going to become a staple dish for me. Thank you!
Sam | Ahead of Thyme says
That is so lovely to hear! So glad you enjoyed the recipe 🙂
Steve hermann says
Awesome. Great with chicken added, especially grilled.
Sam | Ahead of Thyme says
Yum! I need to try it with grilled chicken next time 🙂
Jessica says
Great recipe! I added an extra hass avocado, fresh Parmesan, and substituted the walnuts for pine nuts.. DELISH!
Sam | Ahead of Thyme says
Yum, great changes! I will have to try it that way next time 🙂