Creamy Vegan Avocado Pesto Pasta

This vegan Avocado Pesto Pasta is creamy, buttery and cheesy. It's filled with nutrition, heart-healthy fats & it takes less than 20 minutes to make, too.
Course Main Course
Cuisine Gluten-Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 590kcal
Author Melissa Huggins


  • 16 oz package of pasta (gluten-free if preferred)
  • 2 ripe avocados , pitted
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/3 cup pine nuts
  • 1 tablespoon nutritional yeast
  • 2 tablespoons plant-based milk , unsweetened
  • 1-2 tablespoons lemon juice , fresh squeezed
  • 1 teaspoon Himalayan salt (or preferred salt), more to taste
  • Fresh ground pepper , to taste


  • Cook the pasta in a large pot of boiling water with salt. Follow package instructions for cook time
  • In the meantime, add all other ingredients into a food processor. Let it run until pesto is creamy and smooth. Scrape down sides, as needed
  • Once pasta is fully cooked, drain the water and place back in pot. Add the pesto sauce and combine well. Serve immediately
  • Top with fresh tomatoes, a few sprigs of fresh basil and crushed red pepper


* Adapted from Chef Chloe


Calories: 590kcal | Carbohydrates: 58g | Protein: 12g | Fat: 24g | Saturated Fat: 4g | Sodium: 387mg | Potassium: 579mg | Fiber: 7g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 9.2mg | Calcium: 47mg | Iron: 2.3mg