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Vegan Avocado Pesto Pasta Diet Plan Recipe

Vegan avocado pesto pasta is a satisfying twist on classic pesto. Produced in less than 15 minutes, this fast recipe is packed with taste and healthy ingredients.
Prep Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: daily free, gluten free, low carb, vegan
Servings: 4
Calories: 415kcal
Author: Feodora Nastashia


  • 8 ounces dry-pasta-of-choice
  • 1 medium-avocado, skin-and-seed-removed
  • 2 tablespoons olive-oil
  • 1 and 1/2 cups basil, loosely-packed
  • 1 cup frozen-spinach, thawed
  • 3 cloves garlic
  • 1/4 cup cashews
  • 2 tablespoons lemon-juice, from-one-lemon
  • 1/2 teaspoon fresh-ground-black-pepper
  • 1/4 teaspoon salt


  • Cook pasta according to package instructions.
  • Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable — taste for salt and pepper.
  • Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.


You can freeze avocado pesto for up to three months. Please place in the fridge to thaw at least 24 hours before you plan to use it. My favorite freezer-safe containers are these glass containers, but a simple Ball jar also works.