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    Home » Recipes

    15 Minute Vegan Avocado Pasta

    By: Amy Katz · Published: Aug 10, 2016 · Last modified: Apr 4, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan

    Creamy vegan avocado pasta is a delicious oil-free alternative to traditional pesto. The no-cook sauce comes together quickly with only 6 ingredients and a food processor. You'll have dinner on the table in the amount if time it takes to boil water and cook a box of noodles.

    Overhead image of bowl of pasta, water glass, and fork with basil leaves and half an avocado.

    Avocado is a versatile ingredient starring in everything from Avocado Toast to Guacamole Salad. The first time I tried it with pasta was when I made the avocado pesto recipe from the book Chloe's Kitchen back in 2012.

    And while I enjoy Chef Chloe's recipe, I can never eat very much of it because it's quite rich. Over the years I've tried many pasta sauce recipes featuring avocado and basil, and I finally came up with my own that I absolutely love and make quite frequently.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Ripe avocados
    • Instructions
    • Variations
    • Serving suggestions
    • Storing
    • FAQ
    • More under 30 minute pasta recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • Vegan Avocado Pasta is oil-free, nut-free, dairy-free, and allergy-friendly.
    • You can make it in 15 minutes.
    • It's a California twist on a traditional Mediterranean dish.

    Ingredients

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    • Pasta: Any shape can be used. Here I used gluten-free penne.
    • Fresh garlic
    • Avocado
    • Fresh basil leaves
    • Lemon juice
    • Hemp seeds: For a nutty flavor. If you don't need to make this dish nut-free, you can substitute an equal amount of pine nuts or walnuts.
    • Nutritional yeast: This seasoning provides a savory, cheesy flavor. I love it in tofu scramble and on popcorn.

    Anthony's Nutritional Yeast Flakes

    • Great source of fiber, vitamins and minerals
    • Fortified with B vitamins including folic acid and B12 (produced by natural fermentation - not synthetic or animal source)
    • Gluten-free, vegan, non-GMO
    Buy from Amazon

    Ripe avocados

    When shopping for avocados, I've found that it's best to choose ones that have a little piece of the stem still attached. If the stem is missing, don't buy it.

    Most likely you will be purchasing avocados that are unripe, which is a good thing. Simply let them ripen on your kitchen counter for a few days.

    When the avocado starts to feel a little soft when gently squeezed, try to pull out the stem. If the stem comes out with no resistance, check the color of the small circle under the stem:

    Brown: The avocado is either overripe or is blemished.

    Light yellow: It's not quite ripe yet.

    Bright green: Your avocado is ripe and ready to go.

    Instructions

    Pasta sauce ingredients in the bowl of a food processor.
    1. Cook the pasta in a large pot of salted water according to the package instructions.
    2. Meanwhile prepare the sauce in a food processor by blending all the ingredients together, scraping down the sides of the bowl as necessary. You should still be able to see flecks of basil in the avocado sauce.
    3. Toss the cooked and drained pasta with the sauce.
    4. Top with halved or quartered cherry tomatoes, if desired, and serve.

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    Variations

    • Add veggies: Just before the pasta is done cooking, add your favorite vegetables to the pot such as broccoli or cauliflower florets or sliced asparagus. Drain the pasta and vegetables together and toss with the avocado sauce.
    • Make it spicy: Sprinkle some crushed red pepper flakes over the pasta when serving for a little kick.
    • Skip the basil: Try making the sauce with fresh spinach, arugula, or kale in place of basil. Or try a combination of fresh herbs such as parsley, cilantro, and oregano.
    • Boost the protein: Use high-protein pasta made from lentils or chickpeas. Or toss some beans with the pasta and avocado sauce.

    Serving suggestions

    Close up of bowl of penne tossed with vegan avocado pasta sauce and topped with quartered cherry tomatoes.

    Vegan Avocado Pasta is a complete meal on its own. But you can also serve it with a salad, starter, or side like the following:

    • Chickpea Spinach Salad (15 Minute Recipe)
    • Mediterranean Cannellini Bean Salad
    • Hummus Without Tahini Recipe
    • Mediterranean Grilled Veggie Kabobs

    Storing

    While best enjoyed immediately, this pasta can be covered and refrigerated for up to 2 days. Leftovers are best enjoyed at room temperature. 

    FAQ

    Should avocados be refrigerated?

    Avocados should be stored at room temperature until ripe. Once ripe they should be refrigerated in the produce drawer until ready to use.

    When are avocados in season?

    Avocados are available in stores year round. Peak season for avocados from Mexico is November to April. Peak season for avocados from the United States is May to August.

    How do you clean and prepare fresh basil?

    Wash the basil leaves in a bowl of fresh water. Submerge the leaves with your hands and swoosh them around before allowing to soak. Rinse the leaves, lay them out, and blot them dry with a clean kitchen towel.

    More under 30 minute pasta recipes

    • 15 Minute Tomato Paste Pasta Sauce
    • Lemon Dairy Free Pasta Sauce
    • No-Cook Cherry Tomato Pasta Sauce
    • Lemony Creamy Vegan Pasta with Asparagus

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of penne tossed with vegan avocado sauce and topped with cherry tomato halves.

    15 Minute Vegan Avocado Pasta

    Creamy vegan avocado pasta is a delicious oil-free alternative to pesto. Make the no-cook sauce with only 6 ingredients in a food processor.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan
    Course: Main Course, Pasta
    Cuisine: Fusion, Italian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 530kcal
    Author: Amy Katz

    Equipment

    • Food Processor

    Ingredients

    • 1 box pasta of your choice (12-16 ounces), (I used gluten-free penne)
    • 1 clove garlic, roughly chopped
    • 1 avocado, seed and skin removed
    • 1 cup fresh basil, thick stems removed
    • 1 Tablespoon lemon juice
    • 1 Tablespoon hemp seeds
    • 1 Tablespoon nutritional yeast
    • salt , to taste
    • cherry or grape tomatoes, halved or quartered, for topping (optional)
    US Customary - Metric
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    Instructions

    • Prepare pasta according to package directions. Drain and set aside.
    • Meanwhile prepare the pesto sauce by processing the garlic, avocado, basil, lemon juice, hemp seeds, nutritional yeast, and salt. Pulse and scrape down the sides of the food processor bowl as needed. Do not overprocess; keep the sauce a little chunky so that you can see specks of basil. Taste and add salt, as needed.
    • Add the pesto to the pasta and toss well to combine. Top with cherry tomatoes before serving, if desired.

    Notes

    Storing: While best enjoyed immediately, this pasta can be covered and refrigerated for up to 2 days. Leftovers are best enjoyed at room temperature. 
    Substitutions: Hemp seeds provide a nutty flavor in place of nuts in this recipe. If you don't need to make this dish nut-free, you can substitute an equal amount of pine nuts or walnuts.
    Follow me on Instagram Share your recipe photos by tagging @veggiessavetheday

    Nutrition

    Calories: 530kcal | Carbohydrates: 90g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 11mg | Potassium: 557mg | Fiber: 8g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 3mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Avocado Kale Salad with Strawberries
    Cilantro Lime Rice and Black Beans »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Bob Freeman

      September 15, 2019 at 7:36 pm

      5 stars
      Hi Amy
      Made the recipe last week - really easy to make and delicious!

      Reply
      • Amy Katz

        September 15, 2019 at 8:32 pm

        Thanks Bob!

        Reply
    2. Donna

      August 23, 2019 at 7:24 am

      What is a good sub for hemp seeds?

      Reply
      • Amy Katz

        August 23, 2019 at 8:15 am

        If you are okay with nuts you can use pine nuts or walnuts.

        Reply
    3. Sarah

      August 07, 2019 at 4:57 pm

      5 stars
      I don’t have a food processor but I used a little bit of EVOOil and a tad bit of water in my blender after I chopped up all the ingredients really well!!
      I also used walnuts Instead of hemp seeds, and omg It came out great!!
      My hubby is so excited I’ve found your website! Hehe

      Reply
      • Amy Katz

        August 07, 2019 at 5:14 pm

        This is so great, Sarah! I love using walnuts, too. Thank you for sharing!

        Reply
    4. Valerie

      August 06, 2019 at 8:14 pm

      5 stars
      This is a go-to recipe in our house. Super easy to put together on a week-night and even more delicious. We now just refer to it as "Amy's Pasta". 🥑💚🥑💚🥑💚

      Reply
      • Amy Katz

        August 06, 2019 at 8:40 pm

        I'm so happy everyone enjoys it, Valerie!

        Reply
    5. peggy

      August 29, 2016 at 8:34 pm

      I tried this tonight and it was delicious! I used lemon basil. Love it! I appreciate fresh whole food pesto without oils. Thank you so much for sharing the recipe.

      Reply
      • Amy

        August 29, 2016 at 8:37 pm

        I'm so glad you enjoyed it Peggy! Lemon basil sounds perfect for this recipe.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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