Creamy vegan avocado pesto pasta is a quick and flavorful dinner you can make in just 15 minutes using simple ingredients and a food processor. Made with ripe avocado, fresh basil, kale, and a squeeze of lemon, it offers the luxurious texture of traditional pesto—without any nuts or dairy.
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Pasta nights were always a favorite in our house, and experimenting with different sauces was part of the fun. This avocado pesto sauce brings back some of those memories while adding a fresh twist on a traditional pesto recipe.
Fresh basil and kale add brightness and color, while the avocado gives it that luxuriously creamy texture.
This pasta makes a lovely spring and summer meal, but the rich avocado dressing is cozy enough for cooler nights too.
Why You'll Love This Recipe
- Quick and easy: Ready in just 15 minutes, making it perfect for busy weeknights.
- Dairy free and vegan: This dairy-free pesto is entirely vegan, using nutritional yeast to achieve a savory, cheesy flavor instead of Parmesan.
- Versatile: this pesto is a great option with your favorite gluten free pasta, regular pasta or even spiralized vegetables like zucchini noodles for a low-carb option.
Next time serve with your favorite protein, like baked lemon garlic salmon, roasted boneless turkey breast or these vegan chickpea burgers.
Recipe Ingredients
You'll need the following ingredients to make the best vegan avocado pesto pasta:
Recipe Notes:
- Ripe avocado: It's the secret ingredient that adds rich creaminess.
- Fresh basil leaves: Provides a bright, herby aroma and enhances the pesto’s flavor. Can be substituted with cilantro or mint.
- Baby kale: Offers a mild, slightly peppery taste that compliments the pesto. Fresh spinach or more herbs is a great alternative.
- Hemp seeds: They're mild and nutty. Pine nuts or cashews offer a similar texture.
- Lemon: Adds a bright and tangy deliciously lemon flavor.
- Nutritional yeast Provides a savory flavor similar to Parmesan cheese.
- Garlic cloves: Add a warm, earthy depth. Fresh garlic, rather than granulated garlic, is always the best option.
- Gluten-free pasta is my go-to, and I especially love using chickpea pasta. Corkscrew noodles or fusilli pasta are great for trapping the pesto. Or opt for spiralized zucchini noodles for a plant-based option.
See recipe card below for all ingredients and quantities.
Expert Tips and Variations
- Use ripe avocados: Ensure avocados are ripe for the best creamy texture.
- Make extra pesto: This vegan pesto sauce is incredibly versatile, so make a double batch to use in the next few days. It’s delicious spread on toast or in sandwiches, and perfect for drizzling over salads like our kale mango salad. You can also stir it into quinoa with chopped cucumbers, tomatoes, and spinach for a quick and tasty lunch.
- Cook pasta al dente: For the best texture, cook the pasta until it’s al dente. This ensures the noodles have a bit of bite, balancing the creaminess of the pesto.
- Add protein: Stir in shredded rotisserie chicken for non-vegans, or toss with chickpeas for a plant-based boost.
- Change the herbs: Swap basil for cilantro, fresh mint, or parsley depending on your mood.
- Swap the greens: Use dinosaur (lacinato) kale, baby spinach, or more fresh basil if kale feels too hearty.
How to Make The Best Avocado Pesto Pasta
- Cook the Pasta: Cook gluten-free pasta according to package instructions until al dente. Once pasta is cooked, reserve ½ cup of the pasta water, drain and return to pot.
- Make the Avocado Pesto: in a food processor, combine avocado, basil, kale, hemp seeds, nutritional yeast, lemon juice, garlic, and olive oil.
- Combine & Adjust Consistency: Blend until it reaches a smooth creamy consistency. Add pasta water if needed to thin the sauce.
- Serve: Toss the pasta with the avocado sauce until well coated. Add reserved pasta water, 1 tablespoon at a time, to thin if needed.
- Garnish with additional basil, a sprinkle of hemp seeds, red pepper flakes, or cherry tomatoes and serve immediately.
Common Questions
Can I use other types of pasta?
Absolutely! Any pasta works, or you can use spiralized vegetables for a low-carb option.
How to I keep the avocado pesto from turning brown?
Press plastic wrap directly onto the surface or add a thin layer of neutral oil to seal out air. Store in an airtight container in the fridge for up to 3–4 days.
Storage Tips
- How to Store Avocado Pesto Pasta: Store in an airtight container in the fridge for up to 3 days. Be aware that the pasta may start to brown over time due to the avocado in the sauce.
- How to Store Avocado Pesto: Keep any extra pesto sauce in an airtight container in the fridge for up to 3 days. Avocado tends to brown, the vibrant green color may change to a dark olive shade. To minimize this, pour a little neutral oil on top or press plastic cling wrap directly onto the surface of the pesto to prevent oxidation.
Recipes to Pair With Pesto Pasta
📖 Recipe
Creamy Avocado Pesto Pasta
Creamy vegan avocado pesto pasta is a quick and flavorful dinner you can make in just 15 minutes using simple ingredients and a food processor. Made with ripe avocado, fresh basil, kale, and a squeeze of lemon, it offers the luxurious texture of traditional pesto—without any nuts or dairy.
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Servings: 4 servings
Equipment
- 1 large pot for pasta
- 1 small food processor
Ingredients
- 8 ounces gluten free pasta, cooked using package directions, 2 oz per person
- 2 ripe avocados, halved, pitted and flesh scooped out
- 1 cup (tightly packed) fresh basil (or large handful)
- 1 cup (tightly packed) fresh baby kale, or baby spinach
- ½ cup (42 grams) hemp seeds
- 3 tablespoons nutritional yeast
- 1 lemon, zested
- 4 tablespoons lemon juice, from 1 lemon
- 2 cloves garlic, roughly chopped
- 2 tablespoon virgin olive oil, or neutral oil like avocado oil
Instructions
- First cook pasta: cook gluten-free pasta according to package instructions until al dente. Once pasta is cooked, reserve ½ cup of the pasta water, drain pasta and return to pot.
- Prepare the avocado basil pesto sauce: in a food processor, combine avocado, basil, kale, hemp seeds, nutritional yeast, lemon juice, garlic, and olive oil. Blend until it reaches a smooth creamy consistency.
- Combine: toss the pasta with the avocado sauce until well coated. Add reserved pasta water, 1 tablespoon at a time, to thin if needed.
- Serve: garnish with additional basil, a sprinkle of hemp seeds, red pepper flakes, or cherry tomatoes and serve immediately.
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Notes
- Reserve some pasta water right before you drain the pasta to loosen up the pesto if it becomes too thick.
- Add the pesto to the pasta when the pasta is hot. This will allow the past to soak up all the yummy flavors.
- Best to eat your pesto right after you make it since avocados have a tendency to brown from contact with air (oxidation).
- Store in an airtight container in the fridge for up to 3 days. Be aware that the pasta may start to brown over time due to the avocado in the sauce.
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Michelle says
I have so much fresh basil in my garden this summer, I'm very glad I found this recipe! Delicious fresh taste and easy to make. Thank you.
Jacqui Wilson says
I'm glad you were able to use up your basil. Enjoy!