Description

This Vegan Avocado Pesto Pasta is a creamy, vibrant, and nutritious dish that combines ripe avocado with fresh basil and spinach to create a smooth, flavorful pesto. Perfectly tossed with your favorite pasta and topped with juicy cherry tomatoes, this recipe is quick, dairy-free, and ideal for a light lunch or dinner. It’s easy to make, packed with healthy fats and greens, and can be enjoyed hot or cold.

Ingredients

Pasta

8 ounces dry pasta of choice

Avocado Pesto

1 large ripe avocado, skin and seed removed
2 tablespoons olive oil
1 and ½ cups basil, loosely packed
1 cup frozen spinach, thawed (or 2 cups fresh spinach)
3 cloves garlic, roughly chopped
¼ cup raw unsalted cashews
2 tablespoons lemon juice (from ½ large lemon)
½ teaspoon salt, adjust to taste
¼ teaspoon black pepper

For Serving

Cherry tomatoes

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the dry pasta according to the package instructions until al dente. Drain the pasta and set aside.
Prepare the pesto: While the pasta cooks, add the ripe avocado, olive oil, basil, thawed spinach (or fresh spinach), garlic, raw cashews, lemon juice, salt, and black pepper into a high-powered blender or food processor. Blend until the mixture becomes smooth and spreadable, scraping down the sides as needed to ensure even consistency.
Adjust seasoning: Taste the avocado pesto and adjust salt and pepper to your preference to ensure the flavors are well balanced.
Toss pasta and pesto: Combine the cooked pasta with the prepared avocado pesto in a large bowl, mixing well so the pasta is evenly coated.
Serve: Drizzle with a little extra olive oil if desired and serve topped with sliced cherry tomatoes. This dish can be enjoyed warm or cold according to your preference.

Notes

Use ripe avocados for the creamiest pesto texture and best flavor.
Raw unsalted cashews add a subtle nutty taste and help with creaminess; you can soak them for 10 minutes to soften if your blender struggles.
Adjust lemon juice and salt to enhance freshness and seasoning according to taste.
This pesto can be stored in an airtight container for up to 2 days; a squeeze of lemon helps prevent browning.
Feel free to substitute spinach with kale or arugula for different flavors.
To make it nut-free, try sunflower seeds or pumpkin seeds instead of cashews.