Name: Creamy Avocado Pesto Pasta Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 8 ounces of dry pasta (your choice); 1 large ripe avocado, skin and seed removed; 2 tablespoons olive oil; 1 and ½ cups loosely packed basil; 1 cup frozen spinach, thawed (or 2 cups fresh spinach); 3 cloves garlic, roughly chopped; ¼ cup raw unsalted cashews; 2 tablespoons fresh lemon juice (from ½ a large lemon); ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; Cherry tomatoes, for serving

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If you love pasta that’s both vibrantly fresh and lusciously creamy, this Creamy Avocado Pesto Pasta will instantly win you over! Imagine a big bowl of perfectly cooked noodles, tossed in a dreamy, emerald-green sauce made from ripe avocados, basil, spinach, and crunchy cashews. It’s plant-based magic—simple, satisfying, and bursting with flavor. Best of all, you can whip this up from pantry staples in under 15 minutes, making it the perfect go-to dinner for any night of the week. Whether you’re a pesto purist or just curious about vegan pasta dishes, Creamy Avocado Pesto Pasta is about to become your new favorite comfort food.

Creamy Avocado Pesto Pasta Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for this dish is straightforward and each ingredient plays a starring role in delivering taste, texture, and gorgeous color. Gather these essentials and get ready for a fresh spin on classic pesto pasta!

Pasta (8 ounces, any kind): Choose your favorite shape; short or long noodles both work and perfectly capture the silky sauce.
Ripe Avocado (1 large): The secret to ultimate creaminess, be sure it’s soft to the touch for easy blending and the smoothest texture.
Olive Oil (2 tablespoons): Adds richness and helps the sauce coat every strand of pasta beautifully.
Basil (1 and ½ cups, loosely packed): Gives that classic pesto aroma and a burst of bright, herbaceous flavor.
Spinach (1 cup frozen, thawed or 2 cups fresh): Sneaks in extra greens for color and nutrition without overpowering the basil.
Garlic (3 cloves): Lends an aromatic, savory kick that makes the pesto truly shine.
Raw Unsalted Cashews (¼ cup): Blends down delightfully creamy and offers a subtle, buttery undertone in place of cheese.
Lemon Juice (2 tablespoons): Cuts through the richness, adding fresh, zesty brightness to every bite.
Salt (½ teaspoon or to taste): Brings out the flavors of the sauce; taste and adjust as needed.
Black Pepper (¼ teaspoon): Adds a whisper of gentle heat and depth.
Cherry Tomatoes (for serving): Their juicy pop and sweet-tartness balance out the creamy, savory notes of the dish.

How to Make

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Drop in your pasta and cook until al dente, following package directions. Give it a quick taste as it nears done—you’re aiming for pasta that’s tender but still a bit firm. When it’s ready, drain the pasta (reserving a little pasta water in case you want to loosen the sauce later).

Step 2: Make the Creamy Avocado Pesto

As the pasta is bubbling away, grab your blender or food processor. Toss in the avocado, olive oil, basil, spinach, garlic, cashews, lemon juice, salt, and pepper. Blitz everything together on high until it’s super smooth and luscious. Scrape down the sides as needed so nothing gets left behind. You want a vibrant, thick pesto that’s velvety and totally irresistible.

Step 3: Combine Pasta and Pesto

Transfer your cooked pasta into a large bowl. While it’s still warm, pour the creamy avocado pesto over the noodles. Use tongs or a big spoon to toss until every piece is coated. If the sauce feels a bit too thick, add a splash of pasta water or a drizzle of extra olive oil to loosen it up until you reach your perfect consistency. This is your moment—watch that green magic come to life!

Step 4: Serve and Enjoy

Spoon the saucy pasta into bowls and top with halved cherry tomatoes for a burst of freshness and color. Your Creamy Avocado Pesto Pasta is now ready to be savored—whether you dish it up hot or prefer it as a cool, creamy pasta salad on a warm night.

How to Serve

Garnishes

Elevate your Creamy Avocado Pesto Pasta by scattering extra torn basil leaves, toasted cashews, or a sprinkle of fresh black pepper on top. A bit of lemon zest is also amazing for accentuating the zippy brightness of the sauce. The cherry tomatoes add pop and color, and a drizzle of good olive oil just before serving brings everything together beautifully.

Side Dishes

This pasta pairs wonderfully with anything light and crisp. Think a peppery arugula salad with balsamic vinaigrette, roasted seasonal veggies, or a crusty slice of garlic bread. For extra protein, toss some chickpeas or pan-seared tofu right in with the pasta!

Creative Ways to Present

For a playful twist, you can serve Creamy Avocado Pesto Pasta cold as a vibrant summer pasta salad, layered into lunch bowls with extra greens, or even stuffed into roasted portobello mushrooms. Top with edible flowers or microgreens for a dinner-party-worthy centerpiece that looks as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, tuck them into an airtight container and refrigerate for up to 2 to 3 days. The lemon juice helps keep the avocado green, though over time it may darken slightly—rest assured, the taste and creamy texture will still be delightful!

Freezing

You can absolutely freeze the avocado pesto on its own for up to three months. Store it in a freezer-safe jar or zip-top bag. Thaw the pesto in the fridge overnight, then toss with freshly cooked pasta whenever your next craving strikes. Freezing the fully combined pasta isn’t recommended, as the texture can become mushy and lose its bright flavor.

Reheating

If you want to enjoy leftover Creamy Avocado Pesto Pasta warm, gently reheat it in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. Avoid high heat, which can affect the avocado’s texture and color. Or, enjoy it chilled straight from the fridge—it’s just as satisfying cold!

FAQs

Can I use a different type of nut instead of cashews?

Absolutely! Raw pine nuts, walnuts, or even almonds work beautifully in place of cashews. Just be sure to use raw, unsalted nuts for the mildest, creamiest sauce possible. Each nut brings its own subtle twist to the finished Creamy Avocado Pesto Pasta.

Is Creamy Avocado Pesto Pasta gluten free?

That’s entirely up to your choice of pasta! The sauce itself is naturally gluten free. Just pick a gluten free penne, fusilli, or spaghetti and you’re set for a 100% gluten free meal.

Will the avocado sauce turn brown?

With the generous splash of lemon juice, the pesto stays vibrant and green for a couple of days. However, avocados naturally oxidize, so a little color change is normal and doesn’t mean the pasta has gone bad. For the brightest presentation, serve it soon after combining.

Can I add protein for a more filling meal?

Definitely! Roasted chickpeas, tofu cubes, or white beans are all fantastic ways to boost the protein and heartiness of Creamy Avocado Pesto Pasta while keeping it vegan.

Can I make the pesto ahead of time?

Yes, you can make the avocado pesto up to a day in advance and store it in a tightly sealed container in the fridge. To help preserve that gorgeous green color, press a piece of plastic wrap directly onto the surface before sealing the lid.

Final Thoughts

This Creamy Avocado Pesto Pasta is everything you want in a weeknight meal—fast, nourishing, and absolutely craveable. Give it a try and savor how simple ingredients can become something irresistibly special. If you’re searching for a way to make dinner feel both fresh and comforting, don’t wait to add this recipe to your rotation!