The Best Vegan Avocado Pesto Pasta

This Vegan avocado pesto pasta is a filling twist on classic pesto. Made in less than 15 minutes, this quick recipe is packed with flavor and healthy ingredients.

Avocado pesto pasta is creamy, flavorful, and packed with nutrients from spinach and avocado. It’s made just like regular pesto, but with the addition of avocado (and minus the cheese!).

Choose your favorite pasta, mix up the avocado pesto, and enjoy an easy meal.

The main difference between regular pesto and vegan pesto is that vegan pesto has no cheese. This pesto still has all of the basic ingredients like basil, fresh garlic, nuts (we’ll use cashews instead of the traditional pine nuts), and a bit of olive oil.

Making the pesto just requires a blender or food processor.

  1. Add all ingredients to a food processor or blender: avocado, olive oils, cashews, fresh lemon juice, thawed spinach, and fresh basil (plus salt and pepper!)
  2. Blend until smooth.
  3. Add to cooked pasta of choice. Serve warm or chilled.

Amp up your vegan pesto by topping with white beans and sliced cherry tomatoes.


  • 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 black pepper
  • 1/4 teaspoon salt


  1. Cook pasta according to package instructions.
  2. Meanwhile, make the pesto. Add all ingredients to a blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
  3. Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.