This creamy vegan avocado pesto pasta recipe is a creamy twist on traditional herb pesto. It's loaded with nutrients and healthy fats and ready in 15 minutes!
Why you'll love this creamy avocado pesto pasta
- Avocados incorporate a buttery texture into a dish.
- It's also great that avocados are super nutrient-dense with high levels of dietary fiber, vitamin K, folate, vitamin C and potassium to name a few.
Noteworthy Ingredients
- Avocado: adds a rich creaminess to the pesto along with an array of healthy nutrients and antioxidants.
- Fresh basil: has a bright, herby fragrant aroma that bumps up the taste of the pesto.
- Baby kale: are the delicate leaves from a young kale plant that add a mild, slightly peppery taste.
- Hemp seeds: are mild and nutty and add a great boost of plant-based protein.
- Lemon: adds a bright and tangy flavour.
- Nutritional yeast: has a unique savoury flavour, much like Parmesan cheese. It's also a complete protein and has high levels of B vitamins and trace minerals.
- Garlic: adds a warm, earthy depth to the vinaigrette. This little gem is also packed with antioxidants that support immune function.
- Gluten free pasta: choose a healthy pasta that is gluten free and high in protein and fiber. I love how the pesto gets trapped inside the corkscrew noodles.
How to pick the perfect avocado
- Skin hue: Depending on the level of ripeness, the skin will take on a different hue. A forest green color is what you want. If the avocado is vibrant green, it was picked too early and needs time to ripen. If it's completely brown, it may be overripe with brown patches on the interior flesh.
- The (gentle) squeeze test: Gently squeeze the avocado. If it is slightly soft, the avocado is ripe. An underripe avocado will be hard, and an overripe avocado will be mushy.
Common questions about avocados
You can speed up the ripening of your avocado by placing it into a brown paper bag with a banana or apple and leaving it on the counter at room temperature.
If you have too many ripe avocados and you're going to eat them in the next day or so, just place them in the fridge, which will slow down ripening.
It's best to eat your pesto right after you make it since avocados have a tendency to brown from contact with air (oxidation). If you need to make it ahead or store leftovers, make sure to tightly pack it into an airtight container with little space to slow the oxidation process. You could also pour a little neutral oil (like avocado oil) on top of the pesto or a layer of water (pour it off before serving) to create a seal.
Slice the avocado in half lengthwise around the pit. Twist both halves and pull apart. Remove the pit by carefully whacking it with the blade of a knife and lifting it out. Pop off the pit by scraping it on the sink or in the green bin. You can also scoop the pit out with a spoon.
Substitutions
- Basil: you can use any herb like fresh cilantro or mint.
- Kale: feel free to replace with more herbs if you have a hard time finding baby kale. You can also use mature kale but know that it does have a stronger, bitter flavor.
- Hemp seeds: you can swap for cashews as they also have a mild flavor but you’ll be missing out on the high protein profile of hemp seeds.
- Nutritional yeast: you can swap it for vegan Parmesan cheese, or you can leave it out.
- Gluten free pasta: you can use any pasta you like or spiralize some zucchini for a plant-based option.
How to store leftovers
- It's best to eat your pesto right after you make it since avocados have a tendency to brown from contact with air (oxidation).
- If you need to make it ahead or store leftovers, make sure to tightly pack your leftovers into an airtight container with little space to slow the oxidation process.
- You could also pour a little neutral oil (like avocado oil) on top of the pesto or a layer of water (pour it off before serving) to create a seal.
Recipe
Vegan Avocado Pesto Pasta
Equipment
- 1 large pot for pasta
- 1 small food processor
Ingredients
- 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
- ½ cup hemp seeds
- 2-3 tablespoons nutritional yeast
- zest of 1 lemon
- juice of 1 lemon (3-4 tablespoons)
- 2 cloves garlic, roughly chopped
- 2 tablespoon virgin olive oil (or neutral oil)
- 2-3 tablespoons water to thin (optional)
Instructions
- For the pasta, bring a large pot of salted water to a boil and prepare according to package directions.
- While the pasta is cooking, blend the pesto by adding all the ingredients to a high powered blender or food processor and blend until smooth.
- Gently toss with gluten free pasta or spiralled zucchini until well coated.
- Top with chopped tomatoes, basil and a slice of lemon.
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