This creamy vegan avocado pesto pasta is a tasty dish that’s super simple to whip up. With fresh avocado and basil, it’s both smooth and flavorful, making it a delightful meal!
I love how quick it is to make—just blend the ingredients and mix with pasta. Plus, you can enjoy it hot or cold, so it’s perfect for any meal. Yum!
Key Ingredients & Substitutions
Pasta: You can use any type of pasta you like! I enjoy gnocchi for a soft texture, but penne or fusilli are great too. If you’re gluten-free, try chickpea pasta or zucchini noodles for a lighter option.
Avocado: Make sure your avocado is ripe for a creamy texture. If you can’t find ripe avocados, you could use a store-bought vegan pesto instead, though the flavor will change a bit.
Basil: Fresh is best for this dish to get that vibrant flavor. If basil isn’t available, you can use spinach or arugula for a different twist, although the taste will vary.
Pine Nuts: These add a nice nutty flavor, but you can swap them for walnuts or sunflower seeds if you’re looking for a budget-friendly option.
Nutritional Yeast: This gives a cheesy flavor without the dairy. If you can’t find it, you can omit it, but consider adding a bit of parmesan or a vegan cheese if you want more creaminess.
How Do I Make Sure My Avocado Pesto is Creamy?
To create a smooth avocado pesto, blending is key! Start by making sure your avocado is very ripe. Then, when blending, slowly add olive oil and reserved pasta water until the sauce reaches your desired creaminess.
- Combine avocado, basil, garlic, and nuts first for a good base.
- Add olive oil gradually while blending. This helps emulsify the sauce.
- If it’s still thick, just add a spoonful of pasta water, and blend again.
This technique will ensure your pesto is luscious and creamy, perfect for sticking to the pasta!
Creamy Vegan Avocado Pesto Pasta
Ingredients You’ll Need:
- 12 oz (340 g) pasta (such as gnocchi, penne, or fusilli)
- 1 ripe avocado
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (plus extra for topping)
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice (freshly squeezed)
- 1/3 cup olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, roasted or pan-seared
- Red pepper flakes (optional), for garnish
How Much Time Will You Need?
This wonderful dish takes about 15 minutes for prep time and another 10 minutes for cooking, so you’ll have it ready in just about 25 minutes! Perfect for a quick weeknight dinner or a weekend treat.
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling water in a large pot. Add a pinch of salt and then toss in your pasta. Cook according to the package instructions until it’s al dente, which means it should be tender but still have a bit of bite. Once it’s ready, drain the pasta and set it aside, but remember to reserve about 1/4 cup of the pasta water for later!
2. Make the Avocado Pesto:
While the pasta is cooking, it’s time to whip up that delicious avocado pesto! In a food processor or blender, add the ripe avocado, fresh basil leaves, pine nuts, garlic cloves, nutritional yeast, lemon juice, and olive oil. Blend everything together until it’s nice and smooth. If it ends up being too thick, don’t worry! Just add a splash of olive oil or a bit of the reserved pasta water until you get your desired creamy consistency.
3. Season to Taste:
Give your pesto a taste and sprinkle in some salt and freshly ground black pepper to your liking. This little step brings out the flavors beautifully!
4. Combine Pasta with Pesto:
Now, it’s time to mix everything! Toss the cooked pasta into a large bowl and add the luscious avocado pesto. Gently stir until every noodle is coated. If it feels too thick, you can add more reserved pasta water, a little bit at a time, until you’re happy with the sauce’s creaminess.
5. Add the Toppings:
Transfer your lovely pesto pasta to serving bowls. Don’t forget to top each bowl with those tasty roasted or pan-seared cherry tomatoes, some extra pine nuts, and a sprinkle of red pepper flakes if you want a little kick!
6. Serve and Enjoy!
Finally, garnish your pasta with some fresh basil leaves for a pop of color and freshness. Serve it up immediately while it’s still creamy—enjoy every delicious bite of this heavenly vegan dish!
This creamy vegan avocado pesto pasta is a delightful combination of flavors, showcasing the freshness of basil and the rich creaminess of avocado. It’s not just a meal; it’s an experience. Enjoy your healthy and tasty creation!
FAQ for Creamy Vegan Avocado Pesto Pasta
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute the regular pasta with gluten-free options like chickpea pasta or zucchini noodles. Just be sure to follow the cooking instructions for the specific type of gluten-free pasta you choose.
How Do I Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let it cool down before sealing. When reheating, add a splash of olive oil or a little pasta water to help revive the creaminess!
What Can I Use Instead of Pine Nuts?
If you’re out of pine nuts or looking for a cheaper option, feel free to use walnuts, sunflower seeds, or even almonds. They will still provide a nice nutty flavor to your pesto!
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, you can prepare the pesto in advance. Just store the pesto in an airtight container with a thin layer of olive oil on top to prevent browning. Assemble the pasta just before serving for the best texture!
