This creamy vegan avocado pesto pasta is a delightful mix of flavor and freshness! With ripe avocados blended into a smooth pesto and tossed with your favorite pasta, it’s a winning dish.
Who knew that avocados could be this versatile? I love how quickly this meal comes together—just blend, mix, and you’re ready to eat! Perfect for busy days! 🍝💚
Key Ingredients & Substitutions
Pasta: I used penne for its great texture and ability to hold sauce. You can swap it for any pasta you prefer, like spaghetti, fusilli, or even gluten-free pasta for a healthier option.
Avocados: Ripe avocados are key for creaminess. If you don’t have avocados, you can try using silken tofu for a different but creamy texture.
Basil: Fresh basil gives the pesto its unique flavor. If you’re short on basil, feel free to use spinach or kale, or even a mix of herbs like parsley for a twist.
Pine Nuts: These nuts provide a rich, buttery taste. However, walnuts or even sunflower seeds can be substituted if you want something different or more economical.
Lemon Juice: This adds brightness to the dish. If you’re out of lemons, lime juice will work well too.
What’s the Best Way to Make Creamy Pesto?
Making a creamy pesto is simple but requires a few tricks to get it just right. The key is blending the ingredients until smooth, but here’s how to make it perfectly creamy:
- Start by toasting the nuts to enhance their flavor. Just a few minutes on medium heat does the trick!
- When blending, add the olive oil slowly while the food processor is running. This helps create a creamy emulsion.
- If your pesto is too thick, don’t hesitate to add reserved pasta water, a little at a time, until it reaches the preferred consistency.
With these tips, your avocado pesto will be smooth and delicious, ready to elevate your pasta dish! Enjoy cooking! 🍝🌱
How to Make Creamy Vegan Avocado Pesto Pasta
Ingredients You’ll Need:
- For the Pasta:
- 12 oz penne pasta (or any preferred pasta)
- For the Pesto:
- 2 ripe avocados, peeled and pitted
- 1 1/2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts, soaked for creaminess)
- 3 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil
- Salt, to taste
- Black pepper, to taste
- For the Toppings:
- 1 cup cherry tomatoes, halved
- Red pepper flakes, for garnish (optional)
- Fresh basil or arugula, chopped for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes in total. You’ll spend roughly 10 minutes preparing and cooking the pasta, and another 10 minutes making the creamy avocado pesto and sautéing the tomatoes!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling a large pot of salted water. Once it’s boiling, add your pasta and cook according to the package directions until it’s al dente. This should take about 8-10 minutes. When done, drain the pasta, but remember to reserve about 1/4 cup of the cooking water for later!
2. Toast the Nuts:
While your pasta cooks, take a small pan and heat it over medium heat. Add the pine nuts (or walnuts) and toast them for about 2-3 minutes until they become fragrant and slightly golden. Make sure to stir them often to avoid burning. Once done, set them aside to cool.
3. Make the Pesto:
In a food processor or blender, place the peeled avocados, fresh basil leaves, toasted nuts, garlic cloves, lemon juice, olive oil, and a pinch of salt and pepper. Blend these ingredients together until they form a smooth and creamy mixture. If you find the pesto too thick, gradually add your reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
4. Sauté the Tomatoes:
In a skillet, add the halved cherry tomatoes over medium heat. Sauté them for about 3-4 minutes until they are slightly softened and juicy. This will enhance their flavors beautifully!
5. Combine Everything:
In a large mixing bowl, toss the cooked pasta with the creamy avocado pesto until every piece is well-coated. Then, gently fold in the sautéed cherry tomatoes for that burst of flavor.
6. Plate Your Dish:
Serve the pasta onto plates. Garnish each serving with red pepper flakes if you like a bit of heat, and sprinkle with chopped fresh basil or arugula for an extra touch of freshness.
7. Enjoy!
Dig into this creamy, vibrant, and nutritious vegan avocado pesto pasta immediately. Enjoy every bite of this easy, delightful dish!
Frequently Asked Questions
Can I Use Different Nuts for the Pesto?
Absolutely! While pine nuts deliver a buttery flavor, you can substitute them with walnuts or even sunflower seeds for a different taste. Just make sure to toast them for the best flavor!
Is It Possible to Make This Recipe Gluten-Free?
Yes! Simply swap the penne pasta for a gluten-free pasta option made from rice, quinoa, or chickpeas. It will be just as delicious and satisfying!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pesto may thicken as it sits, so you can mix in a splash of olive oil or reserved pasta water when reheating!
Can I Freeze the Pesto?
Yes, you can freeze the avocado pesto! Just spoon it into an ice cube tray and freeze it in portions. Once frozen, transfer the cubes to a freezer bag for future use. Just thaw and mix with freshly cooked pasta when ready to enjoy!
