This creamy vegan avocado pesto pasta is a delightful dish that comes together quickly. With fresh basil, ripe avocados, and a hint of garlic, every bite is bursting with flavor!
Who knew pasta could be this creamy and green? 🍝💚 I love how easy it is to whip up the sauce in a blender. You’ll impress your friends with this tasty twist on a classic!
Key Ingredients & Substitutions
Pasta: I recommend using penne or rigatoni for this recipe since their shapes hold the creamy pesto well. If gluten-free, feel free to substitute with chickpea or brown rice pasta.
Avocados: Ripe avocados are crucial for that creamy texture. If you don’t have avocados, try using silken tofu for a different, yet creamy base.
Basil: Fresh basil gives a lovely aroma. If fresh basil isn’t available, you can use spinach or arugula, but the flavor will change slightly. Dried basil isn’t quite the same, but can work in a pinch!
Pine Nuts: These add a buttery flavor, but you can swap them out for walnuts or sunflower seeds if you’re looking for a different taste or are nut-free.
Cherry Tomatoes: Fresh tomatoes add sweetness and color. If they aren’t in season, you can use sun-dried tomatoes for a different twist!
How Do I Achieve the Perfect Creamy Pesto Texture?
The secret to a smooth and creamy pesto lies in blending. Here’s how to get it just right:
- Start by placing the avocados, basil, pine nuts, garlic, and lemon juice in the blender.
- Blend on low speed, gradually adding olive oil. This helps mix the ingredients evenly and keeps it creamy.
- If your pesto feels too thick, don’t hesitate to add some of the reserved pasta water, a spoonful at a time, until it reaches your desired consistency.
Always remember to taste and adjust seasoning with salt and pepper before mixing it with the pasta!
Creamy Vegan Avocado Pesto Pasta
Ingredients:
- 12 oz (340g) pasta (penne or rigatoni works well)
- 2 ripe avocados, peeled and pitted
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (plus extra for garnish)
- 2 cloves garlic
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup green peas (fresh or frozen)
- Red pepper flakes, for garnish (optional)
- Fresh parsley or basil leaves, for garnish
Time Needed:
This creamy vegan avocado pesto pasta takes about 10 minutes to prep and 15 minutes to cook, giving you a total of about 25 minutes to enjoy a delicious meal!
Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it’s al dente. During the last 2 minutes of cooking, toss in the green peas. Once they’re done, drain the pasta and peas, making sure to save about 1/2 cup of that lovely pasta water!
2. Make the Avocado Pesto:
While your pasta cooks, it’s time for the pesto! In a food processor or blender, add the avocados, fresh basil leaves, pine nuts, garlic, lemon juice, and olive oil. Blend it all together until you achieve a smooth and creamy consistency. If it seems a little thick, don’t worry—just add a bit of your reserved pasta water, one tablespoon at a time, until it feels just right.
3. Mix Everything Together:
Now, in a large mixing bowl, combine the drained pasta and peas with the avocado pesto. Gently toss until all the pasta is beautifully coated in that creamy goodness. Then, fold in the halved cherry tomatoes for an added burst of flavor and color.
4. Serve and Garnish:
Serve your vibrant pasta immediately! Top it with extra pine nuts, a sprinkle of fresh herbs like parsley or basil, and a dash of red pepper flakes for a little kick if you like. It’s all about those finishing touches!
5. Enjoy!
This creamy, fresh, and vibrant vegan pasta dish is perfect for a light dinner or lunch and can be enjoyed warm or at room temperature. Bon appétit!
Can I Use Gluten-Free Pasta For This Recipe?
Absolutely! You can substitute regular pasta with gluten-free options like chickpea, rice, or quinoa pasta. Just be sure to follow the cooking instructions on the package to achieve the best texture.
How Do I Store Leftover Avocado Pesto Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, but you can brighten it up with a splash of lemon juice when reheating!
Can I Make the Pesto Ahead of Time?
Yes! The avocado pesto can be made a day in advance. Just store it in an airtight container and cover it with a thin layer of olive oil to help prevent browning. When you’re ready to use it, give it a good stir before mixing it with the pasta.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts, you can easily swap them out for walnuts, cashews, or sunflower seeds. Each will add a slightly different flavor, but they’ll still provide that creamy texture you want in pesto!
