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Vegan Avocado Pesto Pasta

Flavorful vegan pasta made with spinacg, avocado and classic pesto ingredients.
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 416kcal
Author Jessica


  • 8 oz dry-pasta of choice
  • 1 medium avocado, skin and seed removed
  • 3 cloves garlic
  • ½ tsp fresh ground black-pepper
  • 1 cup frozen-spinach, thawed
  • ¼ cup cashews
  • cups basil, loosely packed
  • 2 tbsp lemon-juice
  • 2 tbsp olive-oil
  • ¼ tsp salt


  • Cook pasta according to package directions.
  • Meanwhile, make the pesto. Add all ingredients into a high powered blender or food processor. Blend till smooth & spreadable. Taste for salt & pepper.
  • Toss pesto & pasta with them. Appreciate topped with cherry-tomatoes.


It is possible to suspend avocado pesto for as much as three months. Put in the refrigerator to thaw at least 24 hours before you intend on using. My beloved freezer-safe containers are such glass containers, however a straightforward Ball jar also functions.