This creamy vegan avocado pesto pasta is a fun and tasty dish! It combines ripe avocados, fresh basil, and garlic for a rich sauce that makes your pasta sing with flavor.
Honestly, it’s like a green hug on your plate! I love serving it with cherry tomatoes for a burst of sweetness. Quick to make and oh-so-satisfying, it’s always a crowd-pleaser!
Key Ingredients & Substitutions
Pasta: I usually pick rigatoni or penne for this dish as they hold onto the pesto well. However, you can use spaghetti, fettuccine, or any pasta shape you have on hand. Gluten-free pasta works too!
Avocados: Choose ripe, slightly soft avocados for a creamy texture. If you’re in a pinch, you can replace some of the avocado with silken tofu or even cooked spinach for a different flavor while keeping it creamy!
Basil: Fresh basil gives the pesto its lovely flavor. If you can’t find fresh basil, try using spinach or kale, or even a mix of herbs like parsley and cilantro for a unique twist.
Nuts: Pine nuts add a lovely texture, but if they’re pricey or hard to find, walnuts and almonds make great substitutes. You can even omit them entirely if needed!
Nutritional Yeast: This ingredient provides a cheesy flavor without dairy. If you don’t have it, ground cashews or a vegan cheese alternative can work in a pinch!
How Can I Make the Creamiest Avocado Pesto?
The key to a smooth avocado pesto is all in the blending! Start with your food processor; add all your ingredients in the right order to ensure everything blends evenly.
- Begin with the avocados, garlic, and nuts. Blend until broken down.
- Add the basil, lemon juice, and olive oil, then blend again until smooth. Scraping the sides helps blend everything evenly!
- Adjust texture by adding a little water if it’s too thick. Taste and adjust seasoning!
By blending on high, you’ll create a beautiful creamy texture. Enjoy your pasta coated in this vibrant, flavorful sauce!
How to Make Creamy Vegan Avocado Pesto Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) rigatoni or penne pasta
For the Avocado Pesto:
- 2 ripe avocados, pitted and peeled
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- 1/4 cup pine nuts (or walnuts/almonds as substitutes)
- 3 tbsp nutritional yeast (for a cheesy flavor)
- 2 tbsp fresh lemon juice
- 1/4 cup olive oil
- Salt and black pepper, to taste
Optional Garnishes:
- Cherry tomatoes
- Red pepper flakes
- Fresh parsley or basil leaves, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus the time it takes to cook the pasta which is generally around 8-10 minutes. In total, you’re looking at about 25 minutes for a delicious vegan meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni or penne pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside.
2. Make the Avocado Pesto:
While your pasta is cooking, it’s time to whip up that creamy pesto! In a food processor, combine the peeled avocados, fresh basil leaves, garlic cloves, and pine nuts. Add the nutritional yeast, lemon juice, and olive oil. Blend everything together until you achieve a smooth and creamy consistency. Don’t forget to stop and scrape the sides of the bowl as needed. Season with salt and black pepper to taste.
3. Combine Pasta and Pesto:
In a large mixing bowl, toss the drained pasta with the avocado pesto. Make sure the pasta is well coated with the delicious green sauce!
4. Add Optional Toppings:
If you like, you can sauté cherry tomatoes in a little olive oil until they’re slightly blistered for some added sweetness and texture. Serve it over the pasta or mix them in. For a bit of heat, sprinkle some red pepper flakes on top. Finish with fresh parsley or basil leaves for a beautiful touch!
5. Serve and Enjoy:
Your creamy vegan avocado pesto pasta is ready to be enjoyed! Serve immediately for the best flavor and texture. This dish is fresh, vibrant, and perfect for a healthy weeknight meal!
Bon appétit!
FAQ for Creamy Vegan Avocado Pesto Pasta
Can I Use Frozen Avocados for This Recipe?
Yes, you can! If you have frozen avocados, make sure to thaw them completely before using. You can do this by placing them in the fridge overnight or running them under lukewarm water for a quicker thaw.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To prevent the avocado sauce from browning, press plastic wrap directly against the surface of the pesto before sealing the container.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply substitute the rigatoni or penne with your favorite gluten-free pasta. The cooking method remains the same, and you’ll still have a delicious dish!
How Can I Make the Pesto Creamier?
If you want an even creamier texture, consider adding a splash of water or an extra tablespoon of olive oil while blending. You can also blend in some cooked spinach or silken tofu to enhance the creaminess without changing the flavor much.
