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Vegan Avocado Pesto Pasta

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 8 cups 1x


Creamy, rich, tangy, cheesy Avocado Pesto Pasta! This tasty pasta is a super fun and a cheaper oil-free twist on classic pesto.

Vegan, Oil-free, Nut-free (uses seeds), Soy-free, Sugar-free, can be Gluten-free


Units Scale
  • 16 oz pasta of choice (can use gluten-free)
  • 3 avocados
  • 1/2 cup sunflower seeds (or hemp seeds or cashews)
  • 1.5 cups fresh spinach
  • 1/4 cup + 2 tbsp nutritional yeast, divided
  • Juice of 3 small lemons
  • 1.5 tsp each garlic powder, oregano and basil
  • 1 tsp salt (I use Himalayan Pink Salt)
  • 1.5 tbsp apple cider vinegar
  • 3-4 tbsp unsweetened nondairy milk
  • Vegan Parm, optional


  1. Cook pasta according to package directions.
  2. While pasta cooks, blend other ingredients in a food processor or blender until combined--leave chunky if desired. 
  3. Fold pesto into hot pasta, sprinkle with extra nutritional yeast or vegan Parmesan and enjoy!
  • Category: Dinner, Entree
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Vegan, Oil-free, Nut-free, Soy-free, Sugar-free, Pasta, Pesto, Avocado