Creamy Vegan Avocado Pasta (Printer-Friendly Version)

Ripe avocado, basil, pine nuts and garlic blend for an ultra-creamy vegan pasta, perfect for fast dinners.

# Ingredients Needed:

→ Pasta

01 - 12 ounces dry spaghetti or preferred pasta shape

→ Avocado Pesto Sauce

02 - 2 ripe avocados, halved, pitted, and peeled
03 - 1 cup packed fresh basil leaves, plus extra for garnish
04 - 1/3 cup pine nuts, lightly toasted
05 - 2 cloves garlic, peeled
06 - 3 tablespoons extra virgin olive oil, plus more if needed
07 - 2 tablespoons fresh lemon juice
08 - 3/4 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper, plus more for serving

# Step-by-Step Directions:

01 - Bring a large pot of water with a generous amount of sea salt to a boil. Add pasta and cook until just al dente, about 8–10 minutes according to package instructions. Reserve 1/2 cup of cooking water before draining.
02 - While pasta cooks, combine avocados, basil leaves, toasted pine nuts, garlic cloves, olive oil, lemon juice, salt, and black pepper in a food processor. Pulse until smooth and creamy, scraping down sides as needed. The mixture should be thick yet spreadable. If too thick, blend in an additional 1 tablespoon olive oil.
03 - Return drained pasta to the warm pot. Add the avocado pesto and toss until each strand is evenly coated. If sauce is overly thick, add reserved pasta water a tablespoon at a time, tossing after each addition, until desired creamy consistency is reached.
04 - Divide pasta into serving bowls. Top with extra basil leaves and freshly ground black pepper. Optionally, garnish with halved cherry tomatoes for added color and acidity. Serve immediately while hot.

# Helpful Hints:

01 - To keep the sauce vibrant green, store any leftovers in an airtight container with plastic wrap directly contacting the surface. A squeeze of lemon juice helps minimize browning. Sauce is best enjoyed within 3 days.
02 - Pine nuts may be replaced with walnuts, almonds, cashews, or sunflower seeds as a nut-free alternative.
03 - Toasting pine nuts before blending enhances the pesto's flavour.

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