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Vegan Avocado Pesto Pasta

Creamy Vegan Avocado Pesto Pasta Ready in 15 Minutes

Enjoy a quick and delightful Vegan Avocado Pesto Pasta, ready in just 15 minutes, perfect for dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Dry Pasta Any pasta shape works
For the Pesto
  • 1 whole Ripe Avocado Provides creaminess and healthy fats
  • 3 tbsp Olive Oil Adjust for richness
  • 1 cup Fresh Basil Substitute with parsley or cilantro if desired
  • 1 cup Frozen Spinach Thawed or use fresh; fresh equals 2 cups
  • 2 cloves Garlic Adjust according to taste preferences
  • 1 cup Raw Unsalted Cashews Pine nuts or walnuts can be substituted
  • 2 tbsp Lemon Juice Use fresh juice for best taste
  • to taste Salt and Pepper Enhances overall flavor
For Garnish
  • 1 cup Cherry Tomatoes Optional

Equipment

  • Large pot
  • blender or food processor

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a boil. Add dry pasta and cook until al dente, about 8-10 minutes.
  2. While the pasta cooks, gather and combine all pesto ingredients in a blender or food processor.
  3. Blend on high for 30-45 seconds until smooth. Add reserved pasta water or more olive oil to get desired consistency.
  4. Pour the pesto over drained pasta and toss gently to coat.
  5. Serve warm, optionally garnished with sliced cherry tomatoes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 350mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 700IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2-3 days. Reheat with a splash of water if needed.

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