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Simple and Creamy Pesto Pasta
I’ve always had a thing for pesto – it’s super fresh with all sorts of bold herbs, and is great on so many different things!
It’s perfect on toast, sandwiches or as a pasta sauce like in this vegan pesto pasta recipe.
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 healthy.
Avocado was the perfect alternative! Not only is it creamy, but the added fats and green color make it a perfect addition to the pesto!
Delicious Cold Pasta Recipe
This recipe is the best for taking to work or school, to a potluck or hiking, or for a lazy dinner!
It’s by far one of the easiest pasta recipe I’ve made – all you do is add the blended pesto mix to cooked pasta and you’re all set!
I added in some lightly charred broccoli and cherry tomatoes, but this recipe is great on its own too.
Cooking Pesto Pasta
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 a bit healthier.
While you’re cooking your pasta, add all your pesto ingredients to a blender: parsley, basil, arugula or spinach (I used both!), avocado, lemon juice, garlic, nutritional yeast, salt, pasta water and walnuts, and blend until smooth!
Walnuts help thicken up the mix, and add a nice flavor 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.
Once blended and after you’ve drained the pasta, swirl the mix throughout the noodles and serve immediately or chilled! It’s great to have meals that don’t need to be refrigerated when you’re really on the go, and this recipe is perfect for that!
If you’d like, you can quickly cook up some broccoli (I used 10 oz of frozen) and a handful of cherry tomatoes for some added flavors.
I used a few drops of oil to help them char, but you can always just use water or veggie broth for oil-free. Sprinkle in some salt, pepper and garlic powder and mix them into your pasta!
This pesto pasta recipe is:
- Dairy Free
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.