Creamy Vegan Avocado Pasta (Printer-Friendly)
Avocado, basil, and pine nuts blend into a creamy, bright sauce for quick, healthy pasta in just 15 minutes.
# What You'll Need:
→ Pasta Base
01 -
12 ounces dried spaghetti or pasta shape of choice
→ Avocado Pesto Sauce
02 -
2 medium ripe avocados, peeled and pitted
03 -
1 cup packed fresh basil leaves
04 -
0.25 cup pine nuts, lightly toasted
05 -
2 large garlic cloves
06 -
2 tablespoons extra virgin olive oil
07 -
2 tablespoons fresh lemon juice
08 -
0.75 teaspoon sea salt
09 -
0.5 teaspoon freshly ground black pepper
→ Optional Garnishes
10 -
Fresh basil leaves, for serving
11 -
Additional black pepper, freshly ground
12 -
1 cup cherry tomatoes, halved (optional)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, 8 to 10 minutes. Reserve 0.5 cup of pasta water, then drain and set pasta aside.
02 -
While the pasta cooks, add avocados, basil leaves, pine nuts, garlic, olive oil, lemon juice, salt, and black pepper to a food processor. Pulse until smooth and creamy. If the sauce is too thick, add an extra tablespoon of olive oil and process again.
03 -
Return drained pasta to the warm pot. Add the avocado sauce and toss thoroughly to coat. If the sauce is too thick, gradually add splashes of reserved pasta water while tossing until desired consistency is reached.
04 -
Divide pasta onto plates. Garnish with fresh basil leaves, extra black pepper, and cherry tomatoes if desired. Serve immediately while hot and vibrant.
# Extra Suggestions:
01 -
Toast pine nuts in a dry skillet for approximately 3 minutes until fragrant and golden for enhanced flavor.
02 -
Massage basil leaves gently before blending to release essential oils for maximum aroma.
03 -
Press plastic wrap directly onto the surface of leftover avocado sauce to minimize browning during storage.