This avocado pasta is creamy, so easy to make and completely vegan! It’s ready in just 15 minutes for a quick plant based dinner the whole family will love.
I feel like it’s been a while since I shared a pasta recipe, but this avocado pasta is the ultimate healthy comfort food! It has fresh basil for a pesto like flavor.
It’s rich and creamy but made from a few pantry staple ingredients you probably already have on hand.
It’s ready to eat as soon as your pasta is done cooking, so it’s the perfect 15 minute meal when you don’t really feel like cooking anything fancy!
This recipe calls for my homemade cashew parmesan, but you can easily make it nut free by subbing for good old nutritional yeast or regular parmesan if you aren’t dairy free or need a nut free option.
How to make this recipe
Bring a large pot of salted water to a boil and cook pasta according to package instructions.
Meanwhile, add all remaining ingredients to a food processor or high speed blender and process until smooth.
Please note: this recipe calls for lemon juice. The whole lemon is only shown in the photograph to display the ingredients you will need for the recipe. Please don’t throw the whole lemon in your food processor 🙂
Taste and adjust seasonings as desired.
When the pasta is done, combine with the sauce. Garnish with fresh chopped basil, red pepper flakes, and a sprinkle of cashew parmesan.
Does it keep?
Once prepared, this avocado pasta will store in the fridge for about 3 days.
It might start to brown slightly, which is just the nature of avocados, but the lemon juice will act as a preservative for at least a couple days!
You can reheat this recipe on the stove or microwave with a splash of oil, or just eat it cold like pasta salad! It’s delicious either way.
FAQ’s
What should I serve it with? While this recipe is a great meal all on it’s own, if you’re looking for some more protein, you can serve it alongside my lemon pepper salmon, grilled chicken, or stir some small white beans into the pasta when you add the sauce.
If you want to add some veggies, I suggest steamed or roasted broccoli or some fresh arugula. Peas also work well!
Can I add spinach? Yes! You can easily add some spinach either into the sauce (and blend it) or stir it into the pasta after it cooks while it’s still warm so it wilts a bit. Kale or even arugula would also be great too!
Can I make this without basil? You can, but you’ll definitely want to substitute another herb (or herbs) to add more flavor. I like chives, cilantro or parsley!
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Avocado Pasta
Ingredients
- 12 ounces pasta of choice (I used gluten free egg noodles)
- 2 large ripe avocados
- ¼ cup olive oil
- ¼ cup veggie broth
- ½ cup packed fresh basil
- 5 cloves garlic
- 2 tbsp lemon juice (about 1 lemon)
- ¼ cup cashew parmesan (click for recipe)
- ½-1 tsp salt
- ¼ tsp pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Meanwhile, add all remaining ingredients to a food processor or high speed blender and process until smooth. Please note: this recipe calls for lemon juice. The whole lemon is only shown in the photograph to display the ingredients you will need for the recipe. Please don't throw the whole lemon in your food processor 🙂
- Taste and adjust seasonings as desired.
- When the pasta is done, combine with the sauce. Garnish with fresh chopped basil, red pepper flakes, and a sprinkle of cashew parmesan.
Barbara
I will certainly try this recipe HOWEVER I will juice the lemon rather than cutting it in half and tossing the whole thing into the food processor as shown in the photograph.
Claire Cary
Hi Barbara, the recipe clearly states that you need the juice from a lemon. The lemon is only shown in the food processor to clearly display the ingredients needed for the recipe 🙂
Barbara
Sorry, glancing through the recipe did not notice that note in the directions. I apologize!
Claire Cary
No worries!!