This vibrant Vegan Avocado Pesto Pasta is a quick, wholesome, and satisfying meal perfect for busy weekdays.
Packed with plant-based protein from peas and pine nuts, fiber-rich veggies, and healthy fats from avocado and olive oil, it’s nourishing and heart-friendly.
Creamy, zesty, and naturally flavorful, this pasta is not only a feast for the taste buds but also a breeze to prepare and ideal for meal prep.
Avocado Pesto Pasta
Equipment
- 1 Large Pot (for pasta)
- 1 Roasting Tray
- 1 Food processor
- 1 knife
- 1 Cutting board
- Measuring Spoons and Cups
Ingredients
- 400 g pasta rigatoni recommended
- Salt to taste
- Pepper to taste
- 150 g frozen peas
- 300 g cherry tomatoes
- 1 –2 tbsp olive oil for roasting
- 2 ripe avocados
- 2 garlic cloves
- 30 g fresh basil leaves
- 100 g fresh spinach
- 4 tbsp pine nuts
- ½ tsp chili flakes plus extra for garnish
- 6 tbsp extra virgin olive oil
- Zest of 1 lemon
- Juice of 2 lemons
Instructions
- Preheat the Oven: Start by preheating your oven to 180°C (fan-assisted) or 200°C for regular ovens. This step ensures that your cherry tomatoes roast evenly and develop a deep, caramelized flavor while you prepare the rest of the ingredients. Using a fan-assisted oven will speed up roasting and give a slightly more intense flavor.
- Boil the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add your pasta (rigatoni works wonderfully here) and cook it according to the package instructions until it is just shy of al dente. This means it should be tender but still have a slight bite.
- Cook the Peas: When your pasta is nearly ready—usually 1-2 minutes before it’s fully cooked—add the frozen peas directly into the boiling water. This will blanch the peas, keeping them bright green, tender, and slightly crisp. Let them cook for just one minute, then drain both the pasta and peas together in a colander, reserving a little pasta water in case you want to loosen the pesto later.
- Roast the Cherry Tomatoes: While the pasta is boiling, place the cherry tomatoes on a roasting tray. Drizzle a small amount of olive oil over them and season with salt and freshly cracked black pepper. Toss gently to coat evenly. Roast in the preheated oven for about 8 minutes. You want the skins to start blistering and the tomatoes to become slightly soft and sweet, releasing their natural juices.
- Prepare the Avocado Pesto: Cut the avocados in half, remove the stones, and scoop the flesh into a food processor. Peel the garlic cloves and add them in. Next, add fresh basil leaves (discarding any tough stems) and spinach. Sprinkle in the pine nuts, chili flakes, ½ teaspoon of salt, and a large pinch of black pepper. Pour in the extra virgin olive oil. Finally, add the zest from one lemon and the juice from both lemons.
- Blend the Pesto: Secure the lid on your food processor and blend the mixture until completely smooth and creamy. If needed, pause occasionally to scrape down the sides with a spatula. Taste the pesto and adjust seasoning with extra salt, pepper, or lemon juice according to your preference. The consistency should be thick enough to coat the pasta but still smooth and silky.
- Combine Pasta and Pesto: Transfer the drained pasta and peas back into the large pot or a serving bowl. Pour the freshly made avocado pesto over the pasta. Using tongs or a large spoon, gently fold the pesto into the pasta until every piece is evenly coated. If the pesto feels too thick, add a tablespoon of reserved pasta water to loosen it slightly.
- Add Roasted Tomatoes: Once the pasta is coated with pesto, add the roasted cherry tomatoes. Gently fold them in to distribute the tomatoes without breaking them apart. The roasted tomatoes will add bursts of sweetness and a lovely contrast to the creamy avocado pesto.
- Serve and Garnish: Plate the pasta in individual bowls or on a large serving platter. Sprinkle with a pinch of extra chili flakes for a subtle kick. Optionally, drizzle a little extra olive oil over the top for richness. This dish is best enjoyed immediately while the pasta is warm and the pesto is fresh and vibrant.
- Optional Meal Prep Tip: If you’re preparing this for meal prep, allow the pasta to cool completely before storing it in airtight containers in the fridge. The pesto may thicken slightly when cold; simply let it come to room temperature or add a splash of water or olive oil before reheating.
Notes
- Use ripe, creamy avocados for a smooth, rich pesto.
- Fresh basil and spinach are key for vibrant color and flavor; avoid wilted leaves.
- Roasting cherry tomatoes enhances their natural sweetness and reduces acidity.
- Pine nuts can be lightly toasted for extra nutty flavor.
- Adjust chili flakes according to your spice preference.
- Save some pasta water to adjust the pesto’s consistency if needed.
- This recipe works well with other pasta shapes like penne, fusilli, or farfalle.
- For extra protein, consider adding cooked chickpeas or white beans.
Chef’s Secrets For Perfect Pesto
The secret to a creamy, flavorful avocado pesto lies in ingredient quality and balance.
Always choose perfectly ripe avocados—they should give slightly under gentle pressure but not feel mushy.
Fresh herbs are essential: basil adds aromatic sweetness, while spinach balances the richness.
Don’t skip the lemon juice; it brightens flavors and prevents the avocado from browning.
Blend slowly, scraping the sides for a smooth texture, and taste frequently to adjust seasoning.
For added depth, lightly toast pine nuts before blending; it intensifies their nutty aroma and complements the creamy avocado beautifully.
Serving Suggestions To Impress Guests
This vegan avocado pesto pasta is versatile and pairs beautifully with a variety of dishes.
Serve it with a simple mixed green salad for a light lunch, or alongside roasted vegetables for a hearty dinner.
Add grilled tofu or tempeh for extra protein, or sprinkle vegan parmesan for a cheesy flavor boost.
A glass of crisp white wine or sparkling water with lemon makes the meal feel extra special.
For meal prep, divide into containers and top with a few fresh cherry tomatoes just before serving to maintain vibrant color.
Storage Tips For Freshness
To keep your pasta tasting fresh, store it in an airtight container in the refrigerator for up to 2-3 days.
The pesto may thicken when chilled; simply stir in a teaspoon of water or olive oil to loosen it before reheating.
Avoid freezing the pasta, as the avocado pesto can turn dark and affect texture.
If you want to prep ingredients ahead, keep the pesto and roasted tomatoes in separate containers and combine them just before serving for maximum freshness and flavor.
Frequently Asked Questions
1. Can I use other pasta types?
Yes! While rigatoni works best for holding the creamy pesto, penne, fusilli, farfalle, or spaghetti are all excellent alternatives. Choose your favorite pasta shape depending on your preference or what you have in your pantry.
2. How do I keep the pesto from browning?
Avocado oxidizes quickly, so adding lemon juice is key. You can also store pesto in an airtight container with a thin layer of olive oil on top to limit exposure to air, which slows browning.
3. Can I make this recipe nut-free?
Absolutely! Simply omit the pine nuts or substitute with sunflower seeds or pumpkin seeds. This will slightly change the texture but still provide a delicious, creamy, and nutty flavor.
4. Is this recipe suitable for meal prep?
Yes. Store the pasta and pesto separately in airtight containers in the fridge. Reheat gently or serve cold for a refreshing pasta salad. Add roasted cherry tomatoes just before serving to maintain their texture and flavor.
5. Can I add protein to this vegan pasta?
Definitely! Plant-based proteins like chickpeas, white beans, or grilled tofu complement this dish perfectly. They increase satiety and make the meal even more balanced while keeping it vegan-friendly.
