This creamy vegan avocado pesto pasta is a treat! It combines ripe avocados with tasty basil, garlic, and lemon for a fresh, vibrant sauce. Plus, it’s quick to whip up!
I love how smooth and rich the sauce is—you won’t even miss the cheese! Toss it with your favorite pasta and enjoy a meal that’s as fun to make as it is to eat. Yum!
Key Ingredients & Substitutions
Pasta: Use any short pasta you like! I personally enjoy casarecce for its fun shape that holds sauce well. If you prefer gluten-free, try chickpea or lentil pasta for added protein.
Avocados: Ripe avocados are key for creaminess. If you’re in a pinch, you can substitute with silken tofu for a similar texture but different flavor.
Fresh Basil: Basil gives this dish its fresh taste. If you don’t have basil, try using spinach or arugula as a substitute, though the flavor will change slightly.
Pine Nuts: These add a lovely nutty flavor. If you’re allergic, walnuts or sunflower seeds can work really well!
Nutritional Yeast: This adds a cheesy flavor without dairy. If you cannot find it, try using a little bit of miso paste or even vegan parmesan for a similar taste.
How Do I Achieve the Perfect Creamy Pesto Texture?
The key to getting that rich, creamy texture lies in how you blend the ingredients. Here are some tips:
- Ensure your avocados are perfectly ripe; they should feel slightly soft when gently squeezed.
- When blending, start with the dry ingredients (basil, nuts, garlic) to create a fine mix, then add the avocados and liquid ingredients gradually.
- If the pesto is too thick, don’t hesitate to add some reserved pasta water until you reach the desired creaminess.
Taking time with these steps will give you the best results for luscious avocado pesto!
How to Make Creamy Vegan Avocado Pesto Pasta
Ingredients You’ll Need:
- For the Pasta:
- 12 oz pasta (e.g., casarecce or any short pasta)
- For the Avocado Pesto:
- 2 ripe avocados
- 1 cup fresh basil leaves
- 2 garlic cloves
- 2 tbsp pine nuts (or walnuts)
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 1/4 cup olive oil
- Salt and pepper, to taste
- For the Topping:
- 1 cup cherry tomatoes, halved
- Fresh parsley or basil for garnish
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and cook. You’ll spend a few minutes boiling the pasta and blending the pesto, and then just a few more minutes sautéing the cherry tomatoes and tossing everything together. Perfect for a quick, healthy meal!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Add your favorite pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta but remember to reserve about 1/2 cup of the pasta water for later. This water will help loosen the pesto if needed!
2. Make the Avocado Pesto:
While your pasta is cooking, it’s time to whip up the pesto! In a food processor or blender, combine the ripe avocados, fresh basil leaves, garlic cloves, pine nuts, nutritional yeast, lemon juice, and olive oil. Blend everything until it’s nice and creamy. If you find that it’s too thick, add a bit of the reserved pasta water until you reach your desired consistency. Remember to season with salt and pepper to taste!
3. Sauté the Cherry Tomatoes:
In a skillet over medium heat, toss in the halved cherry tomatoes. Sauté them for about 2-3 minutes until they soften slightly but still hold their shape. Season with a pinch of salt to enhance their flavor.
4. Combine the Pasta and Pesto:
Now that everything is ready, it’s time to combine! In the same pot where you cooked the pasta, toss the warm pasta with the avocado pesto until it’s fully coated. If the mixture feels too thick or dry, add a little more reserved pasta water to help loosen it up. Finally, fold in the sautéed cherry tomatoes gently.
5. Serve and Garnish:
Serve your creamy vegan avocado pesto pasta hot! Garnish with fresh parsley or basil, and sprinkle some red pepper flakes on top if you like a little heat. Enjoy your fresh and vibrant meal!
Bon appétit!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can use any gluten-free pasta you like, such as chickpea or lentil-based pasta. Just keep an eye on the cooking time, as gluten-free pasta can sometimes cook faster or slower depending on the brand.
What Can I Substitute for Nutritional Yeast?
If you don’t have nutritional yeast on hand, you can use a bit of vegan parmesan for a similar cheesy flavor. Alternatively, a tablespoon of miso paste can also work, although it will change the taste slightly.
How Should I Store Leftover Avocado Pesto Pasta?
To store leftovers, place any uneaten pasta in an airtight container and refrigerate for up to 2 days. Keep in mind that the avocado may darken slightly, but the flavor will still be delicious! You can add a splash of lemon juice to help keep it fresher.
Can I Make the Pesto Ahead of Time?
Yes! You can prepare the avocado pesto in advance and store it in an airtight container in the fridge. To prevent browning, press plastic wrap directly against the surface of the pesto before sealing. Use it within 2 days for the best flavor and freshness.
