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This creamy vegan avocado pasta is my go to recipe when I want something luxuriously silky yet simple on a busy evening. The combination of creamy ripe avocado, aromatic basil, and toasted pine nuts comes together in just a few minutes. There is no dairy or cheese needed for this sauce the avocado transforms into an ultra smooth coating for pasta that is both satisfying and nourishing.
When I first whipped this up after a long day at work, my partner said it tasted as good as restaurant pesto but lighter and brighter. Now it is a regular in our meal planning because everyone at the table loves it including my pickiest eater.
Ingredients
- Dry pasta: Holds the decadent sauce and delivers a comforting bite Pick a shape with grooves like penne or rotini for more sauce in every bite
- Ripe avocado: The key to the luxurious base Choose avocados that give just slightly under gentle pressure for best creaminess
- Fresh basil leaves: Lends bright herbal notes and color Always choose perky fragrant leaves without dark spots
- Pine nuts: Bring buttery richness and slight crunch Toasting them adds depth and makes a big difference
- Garlic cloves: Offers savory foundation and depth Fresh cloves are a must for the brightest flavor
- Extra virgin olive oil: Creates silky texture and carries the flavors Invest in the best quality within your budget
- Sea salt: Enhances all the ingredients Kosher salt is a great alternative
- Black pepper: Lifts the other flavors and adds mild heat Grind fresh for the most vibrant pop
- Fresh lemon juice: The essential element for balancing flavors and keeping the sauce green Pick juicy lemons with firm skins
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil Drop in your pasta and cook until just al dente usually 8 to 10 minutes depending on the brand and type Scoop out half a cup of the pasta water before draining This starchy liquid is your friend for creamy sauce
- Blend the Pesto:
- While the pasta cooks combine the avocado flesh fresh basil pine nuts garlic olive oil salt pepper and lemon juice in your food processor Pulse several times to break everything down then process until ultra smooth and creamy The mixture should be thick but easy to spread If it is too dense add more olive oil a little at a time until it blends beautifully
- Combine and Coat:
- Return the drained pasta to the warm pot Spoon in all the avocado pesto sauce and toss with tongs to coat each piece well Use reserved pasta water a splash at a time if you notice the sauce is not spreading easily or looks very thick The goal is a glossy coating on every strand
- Garnish and Serve:
- Transfer to serving bowls right away Top with more torn basil leaves some extra pine nuts if you like and a vigorous grind of black pepper Optional but lovely to add halved cherry tomatoes for a burst of color and a hint of sweetness Enjoy while it is still warm and showing off its brightest green hue
What always amazes me about this pasta is how fresh lemon juice makes the basil and avocado taste almost garden picked The same lemon trick is something my grandmother did anytime she made fresh herb sauces and it truly keeps the sauce tasting light and lively
Preventing Browning
Avocado can darken after blending due to air exposure so I always cover leftover sauce with plastic wrap pressed right onto the surface before sealing Squeeze in a little extra lemon juice before storing to help keep the bright green color Even if the color changes after a day or two the flavor stays delicious for up to three days in the fridge
Easy Variations
You can add roasted cherry tomatoes for extra sweetness or a handful of white beans for protein If you miss that cheesy touch sprinkle in nutritional yeast for depth Feeling adventurous blend in a jalapeño or a big pinch of red pepper flakes with the sauce for a gentle kick
Serving Suggestions
Serve warm tossed with extra basil and some cherry tomatoes On really hot days this pasta transforms into a cold pasta salad great with diced cucumbers and arugula It pairs perfectly with a simple green salad and some grilled bread
Make Ahead Tips
The avocado pesto itself can be made in advance and frozen in ice cube trays for individual portions Cook pasta slightly underdone for meal prep and refresh with a splash of water in the pan when reheating Always combine the sauce with pasta right before serving to preserve the freshest color and flavor
Several friends have embraced this recipe as their new favorite for quick impressive meals One recently shared that even her pasta resistant teenager keeps asking for it at least once a week I have received messages from readers who now make big batches of the sauce for easy packed lunches
Common Questions About Recipes
- → What can I use instead of pine nuts?
Walnuts, almonds, cashews, or sunflower seeds all work well in place of pine nuts, each providing a unique flavor and texture.
- → Why does avocado sauce turn brown?
Avocado oxidizes when exposed to air, causing browning. Adding lemon juice and storing with plastic wrap against the surface helps slow this process.
- → Which pasta shape holds the sauce best?
Spaghetti, penne, rotini, fettuccine, and linguine are ideal since their shapes cling to the creamy avocado mixture.
- → How do I make the dish more filling?
Add proteins like grilled tofu, white beans, or chickpeas, or include extra veggies such as cherry tomatoes or sautéed mushrooms.
- → Can the avocado sauce be prepared in advance?
Yes, prepare it a day ahead with extra lemon juice and plastic wrap pressed on top to minimize browning. Stir before serving.
- → Is this suitable for meal prep?
Yes. Store the sauce and pasta separately for up to 3 days; combine and refresh with olive oil or pasta water before serving.