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This creamy vegan avocado pasta is my answer for nights when I crave something fast yet packed with flavor and good-for-you ingredients. With ripe avocado, vibrant basil, and a handful of pantry staples, you get a comforting bowl of pasta that feels indulgent but keeps things light and nourishing. It all comes together in about fifteen minutes, making this dish a go-to dinner whenever life gets busy.
The first time I made this was after a long Tuesday at work and I remember being shocked by how silky and flavorful it turned out. Even after trying many variations my partner still requests this avocado pasta for our cozy weeknight meals.
Ingredients
- Dry pasta: Pick any pasta shape that holds sauce well. Look for bronze cut or whole wheat options for extra texture.
- Ripe avocado: This is the secret to the rich, creamy base. Choose avocados that have slight give but are not mushy for perfect blending.
- Fresh basil leaves: Essential for that bright, fresh flavor. I buy basil the same day I make the pasta to get the most aroma.
- Pine nuts: These add buttery texture and richness. Toast lightly first for even more nutty depth.
- Garlic cloves: Fresh garlic is a must for great savory foundation. Avoid pre-chopped or jarred.
- Extra virgin olive oil: Adds silkiness and helps the sauce blend. Always pick the highest quality you can.
- Sea salt: Salts all the flavors together. A flaky sea salt or kosher crystal is exactly what you want.
- Black pepper: A few twists bring gentle heat. Grind fresh for best flavor.
- Fresh lemon juice: Brightens up the sauce and balances avocado’s richness. Pick juicy lemons with thin skin.
Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a rolling boil and add your favorite pasta. Cook until al dente for the right bite which is usually eight to ten minutes depending on shape. Before you drain it away, scoop out half a cup of the starchy cooking water. This is your best friend for adjusting sauce consistency later.
- Blend the Pesto:
- In the time the pasta cooks, combine ripe avocado, fresh basil leaves, your toasted pine nuts, garlic, extra virgin olive oil, a pinch of sea salt, black pepper, and a big squeeze of fresh lemon juice in a food processor. Pulse a couple times to break everything down then blend steadily until completely creamy and smooth. It should look thick but still easily scoopable. If it clings to the processor blades and looks stiff, drizzle in a little extra olive oil and blend again.
- Combine and Coat:
- Toss your drained pasta right back into the still warm pot. Scrape the avocado pesto in on top and mix right away so the warm pasta helps loosen and warm the sauce. If it feels too thick, add just a little of the reserved pasta water. Keep tossing and adding water until every bit of pasta is shiny and well coated.
- Garnish and Serve:
- Spoon servings into bowls while still hot for that best vibrant green color. Scatter with extra basil leaves and a grind of black pepper. For extra pop, you can add halved cherry tomatoes or even a little extra squeeze of lemon. Serve up immediately and savor the rich flavors.
I have to say my favorite thing about this dish is the way freshly picked basil lights up the whole bowl. My grandmother would always grow her own basil for pesto and swore by adding enough lemon juice to keep the sauce tasting alive. Every bite of this pasta takes me back to her sunny kitchen and her gentle warnings not to skimp on the citrus.
Preventing Browning
Avocado sauces are famous for turning brown if you look away for too long. To keep this sauce fresh and bright, transfer leftovers into an airtight container and press a piece of plastic wrap directly onto the pesto’s surface. Squeeze a little bit of extra lemon juice over the top just before sealing. Even if the color darkens slightly, the flavor stays fresh for up to three days in the fridge.
Easy Variations
It does not get more flexible than this recipe. Try it with roasted cherry tomatoes for extra sweetness or toss in white beans or steamed edamame for filling protein. If you want a savory cheese hit, sprinkle in a tablespoon of nutritional yeast. Sometimes I add red pepper flakes or a small jalapeño to kick up the heat. The sauce is such a blank canvas that almost any fresh veggie or protein works.
Serving Suggestions
I love this avocado pasta as a main but it also shines with sides. Try it with a simple arugula salad with olive oil and more lemon. Add grilled zucchini or mushrooms for a heartier plate. During warm months this recipe makes an amazing cold pasta salad with diced cucumber and cherry tomatoes tossed in for picnics or packed lunches.
For best results use the freshest basil, reserve extra pasta water, and serve this dish as soon as it is made. Leftovers will still be tasty the next day if stored properly.
Common Recipe Questions
- → Can I substitute pine nuts?
Yes, walnuts, almonds, cashews, or sunflower seeds work well for different flavors and textures.
- → How do I prevent the sauce from browning?
Store with plastic wrap pressed on the surface and add extra lemon juice to slow oxidation.
- → What pasta shapes pair best?
Spaghetti, penne, rotini, fettuccine, or farfalle are all excellent choices to hold the creamy sauce.
- → How can I make the dish more filling?
Add cooked protein such as tofu, white beans, or chickpeas, or toss with extra vegetables like mushrooms or tomatoes.
- → Can I prepare the avocado sauce ahead?
Yes, make it a day before and store with extra lemon juice and plastic wrap touching the surface to minimize browning.
- → Is it suitable for meal prep?
For best results, store sauce and pasta separately, then combine and refresh with olive oil or pasta water before serving.