Vegan Avocado Pesto Pasta
Experience the creamy richness of avocado combined with the aromatic flavors of pesto in this vegan-friendly pasta dish. It's a refreshing twist on traditional pesto pasta, perfect for those looking for dairy-free options.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Calories 420 kcal
1 Large Pot For boiling the pasta.
1 Food Processor or Blender For blending the avocado and pesto ingredients.
1 Colander or Strainer To drain the cooked pasta.
1 set Measuring Cups and Spoons For accurate measurements of ingredients.
1 Knife and Cutting Board For chopping the ingredients.
1 set Serving Bowls and Utensils For serving the finished dish.
1 Stove To cook the pasta.
- 400 g Pasta of choice
- 1 ripe avocado pitted and peeled
- 1 cup fresh basil leaves
- 3 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp nutritional yeast for a cheesy flavor
- Salt and pepper to taste
- Optional: Red pepper flakes for a spicy kick
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
In a food processor or blender, combine the ripe avocado, fresh basil, garlic, lemon juice, olive oil, and nutritional yeast. Blend until smooth and creamy.
Taste and season with salt, pepper, and optional red pepper flakes.
Toss the cooked pasta with the avocado pesto sauce until well coated.
Serve immediately, garnished with additional basil leaves or nutritional yeast if desired.
Tips and Notes:
- The avocado pesto sauce is best enjoyed fresh. If storing, place in an airtight container with a piece of plastic wrap pressed against the surface to prevent browning. Store in the refrigerator for up to 1 day.
- You can add roasted vegetables or cherry tomatoes for added flavor and texture.
Calories: 420kcalCarbohydrates: 58gProtein: 12gFat: 18g