Overhead of bowl of avocado pasta topped with cherry tomatoes
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5 from 3 votes

Avocado Pesto Pasta (Vegan)

Avocado Pesto Pasta is luxuriously creamy without using any oil, dairy, or nuts. This quick vegan recipe is delicious served hot or at room temperature.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 530kcal
Author Amy Katz
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Recommended Equipment


  • 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)


  • 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. Enjoy!


Leftover pasta can be covered and refrigerated for a day or two. Leftovers are best enjoyed at room temperature. However, this recipe is best enjoyed immediately.
Calories: 530kcal | Carbohydrates: 90g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 550mg | Fiber: 8g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 7.8mg | Calcium: 45mg | Iron: 2.6mg
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Course: Pasta
Cuisine: Italian
Keyword: Avocado Pesto Pasta