Creamy Vegan Avocado Pasta (Printer-Friendly)

Velvety avocado sauce, fresh basil, and pine nuts turn pasta into a creamy, plant-based delight in only 15 minutes.

# What You’ll Need:

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01 - 12 ounces dried pasta, such as spaghetti, penne, or rotini
02 - 2 ripe avocados, halved, pitted, and peeled
03 - 1 cup fresh basil leaves, plus more for garnish
04 - 1/4 cup pine nuts, lightly toasted
05 - 2 large garlic cloves, peeled
06 - 1/4 cup extra virgin olive oil, plus more as needed
07 - 3/4 teaspoon sea salt, plus extra for pasta water
08 - 1/4 teaspoon freshly ground black pepper, plus more for topping
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1/2 cup reserved hot pasta cooking water
11 - Cherry tomatoes, halved, optional, for serving

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add dried pasta and cook until just al dente, according to package directions, usually 8 to 10 minutes. Before draining, reserve 1/2 cup of the cooking water. Drain pasta and keep warm.
02 - While pasta cooks, combine avocados, basil leaves, toasted pine nuts, garlic cloves, extra virgin olive oil, sea salt, black pepper, and lemon juice in a food processor or blender. Pulse several times, then blend until completely smooth and creamy. If the sauce is very thick, add another tablespoon of olive oil and blend again.
03 - Return the drained pasta to the warm pot. Add the avocado pesto and toss thoroughly to coat the pasta. Gradually add reserved pasta water, a few tablespoons at a time, until the sauce reaches a silky consistency that clings to the noodles.
04 - Divide pasta between serving bowls. Garnish with additional basil leaves, extra black pepper, and halved cherry tomatoes if desired. Serve immediately while hot.

# Helpful Hints:

01 - To maintain the vibrant green color of the sauce, press plastic wrap directly onto the surface if storing and add extra lemon juice before sealing.
02 - Toast pine nuts in a dry skillet for about 3 minutes over medium heat, stirring constantly, until golden and fragrant.
03 - The avocado sauce can be refrigerated for up to 3 days; expect some natural darkening from oxidation.
04 - This dish is ideal for meal prep when pasta and sauce are stored separately and combined just before serving.

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