This creamy vegan avocado pesto pasta is a tasty twist on the traditional dish! With ripe avocados and fresh basil, it’s rich and full of flavor while being super easy to whip up.
Honestly, who knew that avocados could create such a delightful sauce? I love making this when I want a quick meal that feels fancy. It pairs perfectly with a sprinkle of nuts on top!
Key Ingredients & Substitutions
Pasta: I usually go for rotini, but any pasta you love will work! You could use gluten-free pasta if that’s your thing, or try whole wheat for a bit more fiber.
Avocados: Ripe avocados are essential for creaminess. If they’re not in season, you can use a store-bought vegan cream cheese as a quick fix.
Basil: Fresh basil is a must for that classic pesto flavor. If you can’t find it, try using parsley or even spinach, though it will change the taste.
Pine Nuts: Pine nuts are traditional, but walnuts work well too. You could also use sunflower seeds for a nut-free option, which I often do.
Lemon Juice: Freshly squeezed lemon juice adds brightness. If you’re out of lemons, a splash of apple cider vinegar could work in a pinch.
How Do I Achieve the Perfect Creamy Consistency for My Pesto?
Getting that creamy pesto texture right is key! Start by blending the ingredients without too much liquid initially. Here’s what to do:
- Combine the avocados, basil, pine nuts, garlic, and lemon juice in a food processor.
- While blending, slowly pour in the olive oil. This helps emulsify the mixture.
- If it’s too thick, add the reserved pasta water in small amounts until it reaches your desired creaminess. Blend until smooth!
Remember, it can be easier to add a little more liquid than to fix a runny pesto. Enjoy making your creamy vegan avocado pesto pasta!
How to Make Creamy Vegan Avocado Pesto Pasta
Ingredients
For the Pasta:
- 12 oz (340g) rotini pasta (or your favorite pasta)
For the Pesto:
- 2 ripe avocados, peeled and pitted
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 2 tablespoons lemon juice (freshly squeezed)
- 1/4 cup olive oil (plus more if needed)
- Salt, to taste
- Black pepper, to taste
For the Garnish:
- 1 cup cherry tomatoes, halved (red and yellow for color)
- Fresh parsley or basil leaves, chopped, for garnish
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare, plus the time to cook the pasta. It’s a quick and easy meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook it according to the package instructions until it’s al dente. After cooking, drain the pasta and set it aside. Be sure to save about 1/2 cup of the pasta cooking water for later!
2. Make the Pesto:
While the pasta is cooking, grab your food processor or blender. Combine the ripe avocados, fresh basil, pine nuts (or walnuts), garlic, lemon juice, and olive oil in the bowl. Blend everything together until it’s smooth and creamy. If you find the pesto is too thick, you can easily add a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
3. Season the Pesto:
Once your pesto is smooth, taste it and season with salt and black pepper according to your preference. It should be bright and flavorful!
4. Combine Pasta and Pesto:
In a large mixing bowl, toss the cooked pasta with the creamy avocado pesto until it is evenly coated. Make sure all the pasta is slathered with that delicious pesto!
5. Add the Tomatoes:
Gently fold in the halved cherry tomatoes for a burst of color and flavor. You’ll love the freshness they add!
6. Serve and Garnish:
Serve your creamy vegan avocado pesto pasta right away, garnished with chopped parsley or basil for an extra pop of freshness. Enjoy your meal!
This dish serves approximately 4 people and is a fantastic option for a light lunch or a satisfying dinner. Enjoy the creamy goodness!
Frequently Asked Questions (FAQ)
Can I Use Another Type of Pasta?
Absolutely! While rotini is great for holding onto the pesto, you can substitute it with any pasta you like, such as fusilli, penne, or even gluten-free options. Just make sure to cook it according to the package instructions!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The avocado may oxidize and change color, but it will still taste great! If you need to freshen it up, a splash of lemon juice can help!
Can I Make the Pesto Ahead of Time?
Yes! You can prepare the avocado pesto ahead of time and store it in the fridge for about 1 day. Just be sure to cover it tightly with plastic wrap, pressing it directly onto the surface to minimize oxidation.
What Can I Substitute for Pine Nuts?
If pine nuts are hard to find or too expensive, walnuts or sunflower seeds make great substitutes. They’ll give you a similar texture and nutty flavor, ensuring your pesto remains delicious!
