This Vegan Oil-Free Avocado Pesto Pasta is the ultimate comfort food that's also plant-based. With the creamy texture of ripe avocados combined with the zesty kick of lemon juice and fresh garlic, this avocado pesto recipe is perfect for a quick weeknight dinner and is so satisfying.
Oh, I love a good pesto. Like my Creamy Spinach Pesto Pasta, this one also features pine nuts and fresh basil leaves, but I'm relying on ripe avocados for a rich buttery consistency. After a few tries of testing, I've finally found the perfect balance of fresh ingredients to give you the tastiest creamy avocado pesto pasta. For those with nut allergies, try my Nut-Free Pesto Pasta- I promise, it's equally good.
As an Amazon Associate, I earn from qualifying purchases.
This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.
Jump to:
Ingredients To Make Homemade Pesto:
You only need a few simple ingredients to make this quick lunch or satisfying dinner.
- Avocados: Choose ripe avocados to get that creamy base while packing in heart-healthy fats. Gently squeeze a fresh avocado in the palm of your hand. A ripe avocado will give way slightly with a soft feel. Avoid any hard or mushy ones.
- Fresh Basil: Fresh basil leaves make all the difference and add a lovely fragrance and the power of an herbaceous flavor. It's one of my favorite fresh herbs that you can also use in my Tuscan Marry Me Chickpeas or Mushroom And Herb Risotto.
- Pine Nuts: A classic addition to pesto recipes, pine nuts bring a delicate, buttery flavor that complements the richness of the avocado.
- Garlic Cloves: Go for fresh garlic and skip the garlic powder. I'm adding just enough to balance any sweet flavors.
- Lemon: A splash of lemon juice brightens the avocado pesto sauce, giving it just the right amount of zing.
- Nutritional Yeast: Adds a lovely cheesy flavor without the need for dairy. It's essential for giving your pesto the richness you crave.
- Cup of Water: You can use fresh or reserved pasta water to blend the pesto sauce into a creamy goodness.
- Additional Seasoning: Sea salt and black pepper rounds of the pesto flavors.
- Sun-Dried Tomatoes: These are the perfect tangy addition, infusing your dish with a burst of flavor that ties everything together. Use leftovers in my Easy Vegan Orzo Pasta Salad.
- Garnishes: Extra pine nuts and a touch of red pepper flakes add a lovely crunchy addition and a bit of spice.
See the recipe card for quantities.
How To Make It:
Here's what you need to do to make this Oil-Free Vegan Avocado Pesto Pasta. You can find everything easily at your local grocery stores.
- Cook the Pasta: Cook pasta until al dente according to package instructions.
- Prepare the Avocado Pesto: While the pasta cooks, blend the rest of the ingredients, except for the sun-dried tomatoes, in a food processor or high-speed blender until smooth and you have a creamy sauce.
- Bring it All Together: Toss the hot pasta with the creamy avocado pesto sauce until evenly coated. Stir in sun-dried tomatoes.
- Serve and Garnish: Plate your pasta and garnish with a sprinkle of red pepper flakes and extra pine nuts for added crunch and flavor. Dig into this satisfying, creamy pasta dish right away, and enjoy the fresh flavors!
Top Tips:
Here are a few of my tips to make this avocado basil pesto.
- Best Results: Always use fresh garlic and perfectly ripe avocados so the avocado flesh will blend smoothly and create that amazing creamy consistency you're after.
- Water: Reserve ½ cup of pasta water to add to the blender and play around with the consistency of this vegan pesto.
Variations And Substitutions:
- Pasta Options: Feel free to swap the linguine for gluten-free pasta or even zucchini noodles for a lighter, lower-carb option.
- Nutritional Yeast Alternatives: If you're not a fan of nutritional yeast, try vegan parmesan cheese for a similar cheesy flavor.
- Add-Ins: Don't have sun-dried tomatoes, toss in some cherry tomatoes and baby spinach for an extra burst of nutrients and change up the flavor.
Storage:
- Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the pesto for longer storage - just make sure to thaw before using. You can even freeze leftover pesto in an ice cube tray for individual portions that are easy to defrost when you're ready to enjoy.
Equipment Needed:
- Food Processor or High-Speed Blender: To make the creamy pesto.
- Large Pot: For boiling the pasta.
- Serving Bowl and Serving Utensils: To toss the pasta and pesto.
Recipe FAQs:
Yes! This recipe works with any type of pasta - gluten-free pasta is a great option for those with dietary restrictions.
You can substitute pine nuts with other nuts like cashews, walnuts, or hemp seeds for a different but equally delicious flavor.
More Amazing Pesto Infused Recipes To Try Next:
Looking for other delicious pesto recipes like this? Try these:
If you try this Vegan Oil-Free Avocado Pesto Pasta recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan Oil-Free Avocado Pesto Pasta
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!
Recent Vegan Recipes:
Make sure to check out some of my recent vegan recipes!
jacqueline says
nice. love pesto over GF pasta
Seema says
This is an amazing pasta recipe. I couldn't stop at the taste test bites, so creamy and good.
Sonia says
What an amazing idea, I love this - so satisfying and creamy! Thank you!!