Avocado Pesto Pasta
A quick, creamy, and healthy vegan pasta dish featuring a vibrant avocado pesto sauce, ready in just 15 minutes.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Blended, Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan, Vegetarian
Ingredients
Scale
8 ounces dry pasta of choice
1 large ripe avocado (skin and seed removed)
2 tablespoons olive oil
1.5 cups basil (loosely packed)
1 cup frozen spinach (thawed; or use 2 cups fresh spinach)
3 cloves garlic (roughly chopped)
1/4 cup raw unsalted cashews
2 tablespoons lemon juice (from 1/2 large lemon)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
cherry tomatoes (for serving)
Instructions
- Cook pasta according to package instructions in salted water. Reserve 1/2 cup pasta water before draining.
- Meanwhile, add avocado, basil, spinach, garlic, cashews, lemon juice, salt, and pepper to a blender or food processor. Blend until completely smooth.
- Taste and adjust seasoning. Toss the pesto with the drained pasta, adding reserved pasta water as needed to reach desired consistency.
- Serve immediately, drizzled with extra olive oil and topped with sliced cherry tomatoes.
Notes
- For a nut-free version, substitute cashews with hemp seeds or sunflower seeds.
- To prevent browning, ensure the sauce has enough lemon juice and store with plastic wrap pressed directly on the surface.
- The pesto sauce is best used fresh but can be frozen for longer storage.
Nutrition
- Calories: 416 kcal
- Sugar: 3 g
- Sodium: 328 mg
- Fat: 19 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 12 g
Find it online: https://cleanvegankitchen.com/avocado-pesto-pasta/