clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Avocado pesto pasta in a dish with lemon

Vegan Avocado Pesto Pasta

  • Author: Jacqui
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


This 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!


  • 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
  • 1/2 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)


  1. For the pasta, bring a large pot of salted water to a boil and prepare according to package directions.
  2. 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. 
  3. Gently toss with your gluten free pasta or spiralled zucchini until well coated. 
  4. Top with chopped tomatoes, basil and a slice of lemon.


  • 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.
  • 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.
  • Prep Time: 15 min
  • Category: dinner
  • Method: blend
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 300
  • Sugar: 1.3 g
  • Sodium: 11.9 mg
  • Fat: 23.9 g
  • Carbohydrates: 20.3 g
  • Fiber: 6.9 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: avocado pesto, avocado pasta, best vegan pasta, 15 minute pasta, basil, gluten free, dairy free, guacamole, sauce