• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DinnersLunches + lights

Avocado Pesto Pasta

by Roxy, So Vegan August 16, 2020January 31, 2023
August 16, 2020January 31, 2023
Vegan Avocado Pesto Pasta Recipe
  • The extra virgin olive oil helps to make the pesto sauce extra smooth, but you can sub it out for pasta water if you want a slightly healthier version.
  • Simply use gluten-free pasta to make this gluten-free!
  • You can also reduce the cost by switching pine-nuts for walnuts or sunflower seeds, or simply use any nuts or seeds you already have at the back of your kitchen cupboards.
Vegan Avocado Pesto Pasta Recipe

Avocado Pesto Pasta 🥑 Our new cookbook ONE POT VEGAN is out now 👉 sovegan.co/onepv

Posted by So Vegan on Monday, 17 August 2020

Vegan Avocado Pesto Pasta Recipe

Avocado Pesto Pasta

Serves: 4 people Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Avocado Pesto Pasta Recipe 400g pasta / 14.1oz (we use rigatoni)
  • salt and pepper
  • 150g / 5.3oz frozen peas
  • 300g / 10.6oz cherry tomatoes
  • olive oil
  • 2 avocado
  • 2 garlic cloves
  • 30g / 1oz fresh basil
  • 100g / 3.5oz spinach 
  • 4 tbsp pine nuts
  • 1/2 tsp chilli flakes, plus extra for topping
  • 6 tbsp extra virgin olive oil
  • 2 lemons 

Method

  1. Preheat the oven to 180°C fan / 200°F fan-assisted.
  2. Cook the pasta in salted boiling water. As soon as it’s almost al dente, add the frozen peas and boil for a minute, then drain.
  3. Meanwhile add the cherry tomatoes to a roasting tray, season with salt and pepper and drizzle over a splash of olive oil. Mix, then roast for 8 minutes.
  4. Slice the avocados in half, remove the stone and scoop out the flesh. Peel the garlic cloves. Add both to a food processor, along with the fresh basil (discard the stalks), spinach, pine nuts, chilli flakes, 1/2 tsp of salt, a large pinch of pepper and the extra virgin olive oil. Finally add the zest from one of the lemons and the juice from both, then process into a smooth pesto sauce.
  5. Add the pesto to the drained pasta and peas, followed by the roasted cherry tomatoes. Stir the pesto into the pasta, then serve with extra chilli flakes
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Pasta loversQuick dinnersSO VEGAN classicsThe Veganuary ChallengeWatch videos
13 Comments
11
FacebookTwitterGoogle +Pinterest
Previous post
Curry Roasted Cauliflower Meal Prep
Next post
Mango Mojito Sorbet

You may also like

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

Vegan ‘Nduja Pasta

August 30, 2022

Tofu Katsu Sandwich

August 17, 2022

Fiesta Pasta Salad

August 10, 2022

Whipped Feta With Beets + Green Beans

July 27, 2022

13 Comments

Mariki Erasmus August 17, 2020 - 10:54 am

This looks divine!!!!!

Reply
Ben, So Vegan September 2, 2020 - 12:05 pm

Thanks Mariki 🙂

Reply
Nancy August 30, 2020 - 3:51 am

Made this tonight and it was absolutely delicious…I wouldn’t change a thing!

Reply
Ben, So Vegan September 2, 2020 - 12:05 pm

Ah amazing, thank you Nancy! 🙂

Reply
alex August 31, 2020 - 8:18 pm

Look great! Do leftovers keep to the next day or does it all need to be eaten at once?

Reply
Ben, So Vegan September 2, 2020 - 12:06 pm

Hey Alex. So the avocado in the sauce will begin to oxidise if left for too long, including in the fridge. TBH this won’t impact the flavour but it won’t look as fresh. Best to be eaten at once or you could reduce the quantities and cook less. Hope that helps 🙂

Reply
Niki September 17, 2020 - 2:31 pm

I like this recipe but it was way too much lemon for me. It was all I could taste. 1 lemon is probably more than enough. I’ll try it with less next time.

Reply
Samantha April 1, 2021 - 3:52 pm

What book is this from? I bought the one pot vegan book hoping it would be in there, but it’s not.

Reply
Ben, So Vegan April 6, 2021 - 1:17 pm

Hey Samantha. All of the recipes in the book are exclusive to the book – we don’t share them on our website. Hope that helps 🙂

Reply
Chrystal July 8, 2021 - 10:07 pm

It says you can omit the olive oil. But what do you use in it’s place? Pasta water? Thanks for any info 🙂

Reply
Ben, So Vegan July 9, 2021 - 2:11 pm

Hey! Good question – yes pasta water would be the best substitute. Hope you enjoy 🙂

Reply
15 Delicious Vegan Avocado Recipes You Will Love - Hella Vegan Eats September 21, 2022 - 4:00 pm

[…] 8. Avocado Pesto Pasta […]

Reply
15 Delicious Vegan Avocado Recipes You Will Love | Hella Vegan Eats December 11, 2022 - 4:58 pm

[…] 8. Avocado Pesto Pasta […]

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Cauliflower Schnitzel

    February 7, 2023
  • 2

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 3

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 4

    Homemade Pea Milk

    May 19, 2020
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact