Creamy Vegan Avocado Pesto 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.

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This is a go-to recipe in our house. Super easy to put together on a weeknight and even more delicious. We now just refer to it as "Amy's Pasta".
- Valerie
Avocado is a versatile ingredient starring in everything from tomato avocado toast to avocado salad dressing to vegan 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 vegan pasta recipes featuring avocado and basil, and I finally came up with this Vegan Avocado Pesto Pasta that I absolutely love and make quite frequently. And it's a nice change of pace from my usual vegan basil pesto sauce.
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Why you'll love this recipe
- It's 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
- Pasta: Any shape can be used. Here I used gluten-free penne. (Or skip the pasta and serve the avocado pesto with zucchini noodles.)
- Fresh garlic
- Ripe 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 vegan macaroni and cheese, rosemary and thyme tofu, and on popcorn. I recommend Anthony's Premium Nutritional Yeast Flakes.
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.
- Add a protein: For a more filling meal, I like to top my bowl of avocado pesto pasta with some smoky fried chickpeas or vegan walnut meat.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Cook the pasta in a large pot of salted water according to the package instructions.
- Meanwhile prepare the sauce in a food processor by blending the ingredients together, scraping down the sides of the bowl as necessary. Do not overprocess. You should still be able to see flecks of basil in the sauce.
- Toss the cooked and drained pasta with the pesto.
- Top with halved or quartered cherry tomatoes, if desired, and serve.
Serving suggestions
Vegan Avocado Pesto Pasta is a complete meal on its own. But it's also wonderful with chickpea and spinach salad or mixed greens with oil-free green goddess dressing.
For entertaining, try some starters like walnut stuffed mushrooms and pumpkin hummus dip with crackers and veggies.
And can't go wrong with garlic bread, air fried seasoned baby carrots, and roasted jalapeño cauliflower on the side.
Storing
While best enjoyed immediately, this pasta can be refrigerated in an airtight container for up to 2 days. Leftovers are best enjoyed at room temperature.
More vegan avocado recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Avocado Pesto Pasta
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Equipment
- food processor
Ingredients
- 12-16 ounces pasta, (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, (or pine nuts or walnuts, if not nut-free)
- 1 Tablespoon nutritional yeast
- salt , to taste
- cherry or grape tomatoes, halved or quartered, for topping (optional)
Instructions
- Prepare pasta according to package directions. Drain and set aside.12-16 ounces pasta
- 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.1 clove garlic, 1 avocado, 1 cup fresh basil, 1 Tablespoon lemon juice, 1 Tablespoon hemp seeds, 1 Tablespoon nutritional yeast, salt
- Add the pesto to the pasta and toss well to combine. Top with cherry tomatoes before serving, if desired.cherry or grape tomatoes
Notes
Nutrition
Nutritional information is an estimation only.
Gerry says
I made this today for lunch and it was so quick and easy plus very delicious. I used both hemp seed and walnuts. However, it was a little too salty for me. Will make that adjustment next time. I'm sure I'll be having this again and again! Thanks so much.
Amy Katz says
I'm so glad you enjoyed it, Gerry!
Bob Freeman says
Hi Amy
Made the recipe last week - really easy to make and delicious!
Amy Katz says
Thanks Bob!
Donna says
What is a good sub for hemp seeds?
Amy Katz says
If you are okay with nuts you can use pine nuts or walnuts.
Sarah says
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
Amy Katz says
This is so great, Sarah! I love using walnuts, too. Thank you for sharing!
Valerie says
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". 🥑💚🥑💚🥑💚
Amy Katz says
I'm so happy everyone enjoys it, Valerie!
peggy says
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.
Amy says
I'm so glad you enjoyed it Peggy! Lemon basil sounds perfect for this recipe.