Vegan Oil-Free Avocado Pesto Pasta
Creamy and nutrient-packed, this Vegan Oil-Free Avocado Pesto Pasta is a lovely twist on classic pesto. With ripe avocados as the base, it’s bursting with heart-healthy fats, fresh basil, and the perfect cheesy flavor from nutritional yeast. Tossed with linguine and a touch of lemon, it's a quick and satisfying meal—vegan, refined sugar-free, oil-free, with a gluten-free option.
Equipment
Ingredients
- 1 box linguine pasta
- 3 avocado
- ½ cup fresh basil
- ¼ cup raw pine nuts
- 2 cloves garlic
- 2 lemons juiced
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ⅓ cup water
- 2 tablespoons nutritional yeast
- ⅓ cup sundried tomatoes
- Red pepper flakes and pine nuts to taste
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
Prepare the avocado pesto:
- In a food processor or blender, combine avocados, fresh basil, pine nuts, garlic, lemon juice, sea salt, black pepper, nutritional yeast, and water.
- Blend until smooth and creamy, adding more water or reserved pasta water as needed to achieve the desired consistency.
Mix the pasta and pesto:
- In a large bowl, toss the cooked linguine with the avocado pesto until evenly coated. Stir in the chopped sun-dried tomatoes for a burst of flavor.
Serve and garnish:
- Plate the pasta and garnish with red pepper flakes and additional pine nuts for extra texture and a hint of spice.
Enjoy:
- Serve immediately and savor this creamy, zesty, and wholesome dish!
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