This Vegan Avocado Pasta features a creamy avocado basil sauce. It comes together in less than 20 minutes - a perfect weeknight dinner or last-minute lunch.
We have all been sleeping on the creamiest ever sauce for WAY too long. Avocados make the most thick and luscious sauce. No extra cream needed.
If you're looking for a filling meal that's quick and easy, this vegan avocado pasta is for you!
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Why you'll love this Vegan Avocado Pasta
- Dietary needs - this pasta is totally vegan and oil-free. It's also easily made gluten free.
- Quick & Easy - Ready in about 15 minutes with minimal prep.
- Creamy & Fresh - Avocado makes a rich, luscious sauce without dairy
- Customizable - this recipe works with any pasta and it's easy to add extra veggies.
Ingredient Notes & Substitutions
- Pasta: I used spaghetti, but feel free to use any pasta. This also works with gluten-free pasta.
- Avocados: I used 3 large avocados, 4-5 smaller avocados would work well too. A ripe avocado is best, but this will work with a slightly under or over ripe avocado too.
- Garlic
- Nutritional Yeast: nutritional yeast is a yellow yeast that has a cheesy flavor. It's the perfect substitute for cheese in many vegan recipes, like this pesto.
- Basil: a bit of basil gives this sauce pesto vibes. Feel free to use spinach if you don't have fresh basil
- Lemon Juice: fresh juice is best! You could use lime juice as a sub
- Salt & Pepper
- For garnish: red pepper flakes, fresh basil, vegan parm
Pro Tip: Use ripe avocado for the smoothest, creamiest sauce.
Step-By-Step Instructions
Step 1. Cook the pasta according to the package instructions for al dente. Reserve ¾-1 cup of pasta water. Drain and rinse, then transfer to a large bowl.
Step 2. In blender or food processor, add the remaining ingredients, including the pasta water. Blend until smooth. Add more past water for a thinner sauce.
Step 3. Pour the sauce over the pasta and toss well. Garnish with red pepper flakes, fresh basil, and/or vegan parmesan.
Serving Suggestions
Toppings: Top with red pepper flakes, fresh basil, and or vegan parm for some extra flavor.
Veggies: Serve alongside roasted vegetables or a side salad for some extra veggies.
Protein: stir in a bag of frozen edamame or make a batch of my vegan seitan chicken to add a punch of protein.
Pro Tip: This dish is best served fresh - the avocado sauce will brown over time.
FAQ & Expert Tips
Store in an air tight container in the fridge. The smallest container the leftovers will fit in is best - you want to minimize any contact with the air.
A squeeze of lemon juice on top before storing will help prevent browning.
Yes! For optimal color and freshness, make right before you serve. But the dish will hold in the fridge for several days.
Try spinach, arugula, or parsley.
Add red pepper flakes, jalapeño, or a dash of hot sauce to the sauce blend.
Recipe prayer
Thank you Lord for summer flavors and fresh produce. Let this salad be nourishing for our bodies. Amen.
More Easy Vegan Pasta Recipes
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📖 Recipe
Vegan Avocado Pasta
Equipment
Ingredients
- 1 Pound Spaghetti or pasta of choice
- ¾ Cup Pasta Water up to 1 cup for a thinner sauce
- 3 Large Avocados or 4-5 small
- 2 Cloves Garlic minced
- ¼ Cup Nutritional Yeast
- ⅓ Cup Packed Fresh Basil or Spinach
- Juice of ½ Lemon
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- For garnish: red pepper flakes, fresh basil, vegan parm
Instructions
- Cook the pasta according to the package instructions for al dente. Reserve ¾-1 cup of pasta water. Drain and rinse, then transfer to a large bowl.
- In blender or food processor, add the remaining ingredients, including the pasta water. Blend until smooth. Add more past water for a thinner sauce.
- Pour the sauce over the pasta and toss well. Garnish with red pepper flakes, fresh basil, and/or vegan parmesan.
Nutrition
Nutrition information is an estimate.
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