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Creamy Vegan Pesto Pasta Recipe
This vegan pesto pasta recipe has so much flavor, and is a great, healthier alternative to traditional pesto!
I’ve always loved the flavor of pesto – it’s super fresh with all sorts of bold herbs, and is great on so many different things!
Most pesto recipes have dairy in them, so it was my goal to create a version that was just as smooth and flavorful while still being healthier.
Avocado was the perfect alternative!
Not only is it creamy, but the added fats and green color make it a perfect addition to the vegan pesto pasta!
Best Pesto Recipe Vegan
This simple pesto recipe is packed with so many unique and complimentary flavors, and all you have to do is toss them into a food processor or blender and let them blend together!
It’s such a quick and easy recipe that’s perfect for busy weeknights or Sunday meal prepping.
This recipe is just perfect for taking to work, school, hiking, potlucks or just for a lazy dinner!
It’s by far one of the easiest pasta recipe I’ve made and it’s foolproof, you can always tweak it before adding to the pasta too if you need to.
I added in some lightly charred broccoli and cherry tomatoes to the pasta, but this recipe is great on its own too.
How to Make Avocado Pesto Pasta Vegan
Preparing the Dairy-Free Pesto
While you’re cooking your pasta, add all your pesto ingredients to a blender: parsley, basil, arugula or spinach (I used both!), avocado, lemon or lime juice, garlic, nutritional yeast, salt, pasta water and walnuts, and blend until smooth!
Walnuts help thicken up the mix, and add some nice flavor and protein as well.
You could also use pine nuts if you’d like!
They’re a bit more expensive but have an amazing flavor that goes perfectly with the rest of the ingredients.
If you’d like you can also sub a few tablespoons of the pasta water for olive oil.
Swirling The Pesto, Pasta and Veggies
Once blended and after you’ve drained the pasta, swirl the mix throughout the noodles and serve immediately or chilled (I think chilled is best)!
You can use any pasta you’d like for this recipe, I used normal wheat but a pasta made from quinoa or chickpeas would be delicious as well, and even healthier.
This pesto pasta recipe is:
If you’re looking for more meal ideas, try these:
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- 8 oz Uncooked Pasta
- 1/2 Cup Parsley (loosely packed)
- 1 oz. Fresh Basil
- 1 Cup Greens (I used a spinach/arugula mix)
- 1/4 Cup Walnuts
- 1.5 Tsp Garlic Powder
- 2 Tbsp Nutritional Yeast
- 1 Avocado
- 5 Tbsp Pasta Water
- 3/4 Tsp Salt
- 1/4 Tsp Pepper
- Juice from 1 Lemon
- 10 oz Broccoli
- Handful of Cherry Tomatoes
- Cook pasta according to package.
- Add parsley, basil, greens, walnuts, 1 tsp garlic, nutritional yeast, avocado, pasta water, 1/2 tsp salt and lemon juice to a blender. Process until smooth.
- Cook broccoli and cherry tomatoes over medium heat with a splash of water or oil, 1/2 tsp garlic, 1/4 tsp salt and 1/4 tsp pepper until tender.
- Once pasta is done, drain and swirl pesto mix throughout the noodles and stir in broccoli and tomatoes. Enjoy!
Amount Per Serving: Calories: 368