Avocado Pesto Pasta
This avocado pesto pasta is sure to be your new favorite weeknight dinner! It is SO creamy you will not believe it is dairy free and vegan! Using ingredients like cannellini beans, walnuts and avocado gives us that rich a decadent texture known to dairy filled pastas such as alfredos. But this one will leave you feeling amazing without the post-dairy slump and it comes together in less than 20 minutes!
Why you’ll love this avocado pesto pasta
- It is ultra creamy and rich!
- It is 100% dairy free!
- You can use the sauce for leftovers!
- It is packed with healthy fats and fiber!
- You actually feel amazing after eating it, no post-dairy slump!
Will my non-vegan friends & family enjoy this avocado pesto pasta?
Yes! Everyone that I have made this for has devoured it and asked for the recipe after! I have never had any complaints and the best part is that everyone feels amazing after eating it The avocado makes the pasta super creamy and delish anyone vegan or non-vegan would gobble this up in no-time!
Some tips from Steph
Make it nut free. You can easily make this nut free by swapping the walnuts for hemp seeds or silken tofu.
Add some protein on top! I love adding some crumbled tempeh bacon on top of this pasta, but vegan chicken will work as well!
Only use 1-2 cloves of garlic! I know I loooove putting tons of garlic into recipes but since the garlic is not being cooked here 1-2 cloves will go a LONG way!
Don’t forget to save some reserved pasta water to mix into the sauce to thin it out!
Use a whole wheat pasta! This is a great way to add in some extra nutrients to your meal and it helps keep you full for longer!
Sub the walnuts. You can use cashews, pine nuts, or almonds instead!
Storing your avocado pesto pasta
You can store your pasta in the fridge for 2 days. You can also store the sauce separately and heat it up when you’d like to enjoy it!
Other recipes you’ll love:
Vegan Spinach and Artichoke Pasta
Vegan BLT Pasta Salad (no mayo}
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Avocado Pesto Pasta
Ingredients
- 400 g Whole Wheat Pasta
Sauce
- 2 Avocados
- 1/2 cup Walnuts Pine nuts, cashews, or sunflower seeds would also work
- 1 cup Cannellini Beans
- 1 Large bunch of basil
- ⅓ cup Nutritional Yeast
- Juice of 1-2 lemons to taste
- 1 tbsp Onion Powder
- 1 Clove of garlic
- 1/2 cup Plant Milk I used cashew, any milk will work. Add more as needed to thin.
- ¾ tsp Salt
- ½ tsp Pepper
Instructions
- Add all the ingredients into a high speed blender. I used my vitamix, but a food processor would work as well!
- Once the sauce is smooth and creamy pour it over your cooked pasta!
- Top with some extra basil, cherry tomatoes, or a vegan parmesan cheese!