Vegan Avocado Pesto Pasta

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

5 from 4 votes

Ready in 15 minutes, mouthwatering vegan avocado pesto pasta is creamy, oil-free, and perfect for easy weeknight dinners.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Pasta

Cuisine: Fusion, Italian

Special diet: gluten-free option, nut-free, oil-free, soy-free, vegan

Servings:

Calories: 530kcal

Author: Amy Katz

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)

US Customary - Metric

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

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.

Nutrition