Description
Vegan Avocado Pesto Pasta is a vibrant and delicious dish that combines creamy avocado with fresh basil and spinach, creating a nutrient-rich alternative to traditional pesto pasta. This easy recipe is perfect for busy weeknights or special occasions, delivering rich flavors in just 15 minutes. Whether you enjoy it warm or chilled, each bite bursts with freshness from the basil, garlic, and lemon juice. Impress your family or guests with this quick yet satisfying meal that showcases the goodness of plant-based ingredients.
Ingredients
Scale
- 8 ounces dry pasta
- 1 large ripe avocado
- 2 tablespoons olive oil
- 1 and 1/2 cups basil
- 1 cup frozen spinach (thawed)
- 3 cloves garlic
- 1/4 cup raw unsalted cashews
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cherry tomatoes (for serving)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a high-powered blender or food processor, combine avocado, olive oil, basil, spinach, garlic, cashews, lemon juice, salt, and pepper. Blend until smooth.
- Taste the pesto and adjust seasoning if needed. Toss the cooked pasta with the pesto until well coated.
- Serve immediately with sliced cherry tomatoes as garnish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg