Creamy Avocado Pesto Pasta

Liana Werner-Gray


The addition of ripe avocado lends a rich, creamy texture to this pesto, while roasted pine nuts impart a deep, toasty flavor. Toss it with a great organic chickpea spaghetti to make it gloriously gluten-free. Finish with a sprinkle of vegan cheese and crunchy pine nuts for a nice contrast to the velvety sauce. This pesto would also make a tasty avocado toast, sandwich spread or dip with fresh veggies.

Creamy Avocado Pesto Pasta in Stoneware Bowl With Side Bowls of Pesto & Cheese |

Creamy Avocado Pesto Pasta in Stoneware Bowl With Side Bowls of Pesto & Cheese |
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Creamy Avocado Pesto Pasta

Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4
Calories 129 kcal
Author Liana Werner-Gray



  1. Cook pasta according to package directions. Drain and rinse with cold water and set aside. (Note: Reserve 3 tablespoons of pasta water for later use.)
  2. In sauté pan on medium heat, heat olive oil; add garlic and pine nuts and cook until they start to pop and turn golden brown, about 2 minutes. Stir often to avoid burning.
  3. In blender or food processor, combine avocado, lemon juice, pasta water, spinach, basil, pine nuts/garlic mixture, salt and pepper and pulse until completely smooth. Add more water if needed.
  4. Garnish with vegan cheese, fresh basil and pine nuts.

Recipe Notes

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Nutrition Facts
Creamy Avocado Pesto Pasta
Amount Per Serving
Calories 129 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 126mg5%
Potassium 207mg6%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 470IU9%
Vitamin C 6mg7%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.