Avocado Pesto Pasta is an easy vegan, plant-based meal that uses simple, healthy ingredients to create a delicious dish! Plus, it’s protein-packed and can easily be made gluten-free. Keep scrolling to find the recipe.
Who said a decadent pasta dish can’t be the perfect summer meal? Avocado Pesto Pasta will prove all the unbelievers wrong. This recipe is incredibly satisfying, while still being light and fresh. The combination of the fresh herbs and the creamy avocado make for a sauce that’s rich yet still bright. Of course, this dish isn’t limited to just one season. It’s a quick and easy dinner that you can have any time, any where. It’s a great meal prep option, too, because it tastes just as good (maybe even better?!) cold, like a pasta salad. Moreover, it’s loaded with health benefits (more on those later!). Trust me, you’re going to have this one on repeat.
One thing about me: I love a good pasta dish. And I *especially* love a pasta that has a ton of nutrients packed in. Avocado Pesto Pasta is chock-full of healthy fats, carbs, and protein. In truth, it’s one of the most well-rounded meals (yes, pasta can do it all!). Now, let’s see how this dish comes together.
PrintAvocado Pesto Pasta
Avocado Pesto Pasta is an easy vegan, plant-based meal that uses simple, healthy ingredients to create a delicious dish! Plus, it’s protein-packed and can easily be made gluten-free.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 6-8 1x
- Category: Dinner, Pasta
- Method: Blend, Stovetop
- Cuisine: American, Italian
- Diet: Vegan
Ingredients
- 1 lb dry pasta (I like using rigatoni)
- 1 cup fresh basil leaves
- 2 medium ripe avocados
- 1/3 cup hemp seeds
- 2–3 garlic cloves
- 1/3 cup extra virgin olive oil
- juice of 1/2 a lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta as directed in salted boiling water until al dente
- Place all remaining ingredients into a food processor and blend until reaches a smooth and creamy consistency
- Drain pasta, reserving 1/3-1/2 cup pasta water
- Place drained pasta back into pot, add pesto sauce and pasta water, and mix until pasta is fully coated
- Serve immediately and top with (optional) more fresh basil, red pepper flakes, or parmesan cheese
Notes
Best enjoyed within 2 days as the avocado can tend to brown. Cut recipe in half you don’t foresee enjoying the whole thing!
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The Health Benefits of Avocado Pesto Pasta:
As aforementioned, this meal is super healthy! So, let’s dig into some of the benefits of these simple ingredients.
- Avocado: Now, fat gets a bad rap, but it’s essential to the body — and good for it, too! Avocado is a real powerhouse. The healthy fats in avocado are essential to creating shiny and strong hair, absorbing nutrients, and balancing your gut biome. Plus, avocados are rich in fiber, potassium, and folate. Truthfully, what can’t avocado do?!
- Hemp Seeds: So, you might not be familiar with hemp seeds… let me introduce you. These little seeds are *loaded* with protein. In this case, the hemp seeds work to thicken the sauce a bit, and they add in a light, nutty flavor. Plus, they keep you fuller, longer. Moreover, they are a great source of vitamins and fiber. If you are looking to purchase some, then I recommend: Manitoba Harvest.
Alternatives to Using Hemp Seeds:
If you don’t want to use hemp seeds for any reason, simply sub in pine nuts (a pesto classic) or walnuts.
How to Add More Protein to Avocado Pesto Pasta:
Now, as is, this recipe is both vegan and vegetarian. However, if you are not a vegan or vegetarian, you can always add in more protein by choosing your favorite meat. In this case, I recommend adding chicken. However, this meal will give you plenty of protein without adding anything in!
How to make this meal gluten-free:
To make this recipe gluten-free, all you need to do is substitute in your favorite gluten-free pasta! I like Banza.
One more thing…
This might be my favorite part of this recipe: It can be eaten both hot *and* cold. That means not only is it great to make and eat right away, but it’s also an amazing option to have as a meal-prep or a pasta salad. If you make this as a pasta salad, you can can add in tomatoes or other veggies to give it the feel of a more traditional pasta salad.
Best enjoyed within 2 days as the avocado can tend to brown. Cut recipe in half you don’t foresee enjoying the whole thing!
As always, if you make this Avocado Pesto Pasta or any of my other recipes, please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out xoxo GG
You might also like:
Roasted Vegetable Pasta Bowl with Dairy-Free Alfredo Sauce
Gluten-Free Macaroni and Cheese
Spicy Garlic Parmesan Lentil Pasta
Crispy Cauliflower Gnocchi
Try it
★★★★★