Go Back
+ servings
Creamy Avocado Pesto Pasta Vegetarian Gluten Free

Creamy Avocado Pesto Pasta

Creamy Avocado Pesto Pasta. A vibrant, herbaceous, garlicky, luscious pasta sauce that can be made in less than 10 minutes! Toss in your favorite pasta and you can even top with your favorite protein for a more filling meal!
5 from 19 votes
Print Pin
Course: Dinner, Lunch, Main Course
Cuisine: American, Gluten-Free, Healthy Options
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 404kcal
Author: Capri Lilly

Ingredients

  • 8 oz Dry Pasta of Choice
  • 1 Large Avocado, or two small avocados (skin and seed removed)
  • 1/3 cup Pine Nuts
  • 1 1/2 cups Basil, loosely packed
  • 1 Lemon, juiced (about 2 tbsp lemon juice)
  • 4 Garlic Cloves
  • 1/3 cup Parmesan Cheese (or 1/4 cup raw cashews for vegan option)
  • 1/3 cup Olive Oil, plus more if desired
  • 1/2 tsp Sea Salt, plus more to taste
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/4 tsp Red Crushed Pepper, optional

For Serving (Optional Add-ins)

  • 1/3 cup Sun-dried Tomatoes
  • 1 tbsp Toasted Pine Nuts

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
  • Meanwhile, combine all of the pesto ingredients in a food processor or high powered blender and blend until evenly incorporated. If you’d like your pesto thinner, add additional olive oil (1 tbsp at a time) until you reach your desired consistency. Season with salt and pepper to taste.
  • Once the pasta is al dente, drain the pasta and return it to the pot. Add the pesto to the cooked pasta over low heat. (Add in sun-dried tomatoes, optional). Mix until all noodles are covered and pesto is warmed, about 2-3 minutes. Store any leftover pesto in the fridge for up to 5 days or freeze for up to one month!

Notes

Use Gluten-Free Pasta if necessary. I like to use this pasta made from chickpeas! 
If you like a chunky texture to your pesto use a food processor. If you like your pesto smoother, use a high-powered blender.
Store any leftover pesto in an airtight container in the fridge for up to 5 days or freeze for up to one month (be sure to thaw in the fridge for 24 hours before using)! You can enjoy this pesto over pasta, on a baguette, as a sandwich spread.

Nutrition

Calories: 404kcal