Learn how to make avocado pasta with this quick and easy recipe! All you need is your favorite pasta and a handful of ingredients to whip up this fresh, vibrant vegan dinner.
Avocado is really having its moment in the spotlight, isn't it? Rightfully so too! This creamy, grassy fruit (yes, it's a fruit!) is the perfect dairy free substitute for dishes that call for butter or cream sauces. So, if you're in the avocado toast camp like me, you're going to love this avocado pasta recipe. And what's not to love about a midweek meal that comes to together in under 15 minutes?
Pasta With Avocado Sauce Ingredients:
- Pasta: I chose spaghetti for this recipe because its long thin strands get coated with the creamy sauce, making this dish oh so buttery and slurpable. I love this article on how to choose the right pasta for the right sauce.
- Avocado: Of course! Make sure your avocados are ripe for the creamiest pesto possible. It should yield to gentle, but firm pressure. It will feel slightly soft, but not mushy.
- Basil: Basil is a key ingredient here. It’s subtly sweet, yet peppery flavor gives this pesto its oomph. I like basil so much that I buy plants and keep them on my windowsill all year round.
- Sunflower Seeds: Typically pesto is made with pine nuts, but I’ve used sunflower seeds in this recipe. Soaking them beforehand will ensure that your pesto is as creamy as possible (see the recipe below for instructions.)
- Lemon: Lemon is avocado’s favorite sidekick – the acid keeps the its flesh from turning brown. Plus, lemon’s zesty taste contribution can’t be underestimated!
- Garlic: Is pesto really pesto without garlic?
- Chilli Pepper Flakes: Adds a nice pop of heat. Adjust the amount depending on how much heat you like. I’ve written the recipe so that the heat is a nice background note, but not too overwhelming.
- Olive Oil: Use an extra-virgin olive oil for the best taste.
- Salt and Pepper: Seasoning your food properly magically transforms it. Don’t skip it!
Method:
For a full visual tutorial on making avocado pesto, have a look at my recipe here.
- The first step is to soak the sunflower seeds in a small cup of boiling water. Soak them for about 10 minutes, while you get on with chopping the rest of your ingredients.
- Now, drain and rinse the sunflower seeds and put everything into a food processor and mix until a everything is blended and creamy.
- Add water a tablespoon at a time to thin to your desired consistency. That’s it. Now tuck in and enjoy!
If you like Avocado Pasta, You Might Like These Vegan Recipes:
Quinoa Pilaf With Miso Dressing
Jackfruit Burger With Guacamole
Spicy Miso Pasta With Fennel and Carrots
📖 Recipe
Avocado Spread
This avocado spread recipe packs a huge flavor punch! It's delicious on toast, tacos, quesadillas and veggie burgers. Plus it's super easy to make and it's suitable for vegans and nut allergy sufferers.
Ingredients
- 1 avocado
- 2 tablespoons sunflower seeds
- 2 clove garlic minced
- 1 cup basil
- 1 lemon zest and juice
- ⅓ cup olive oil
- ¼ teaspoon chilli pepper flakes
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Soak the sunflower seeds in a cup of boiled water for 10 minutes. Drain and rinse.
- Combine all the ingredients except the water in a food processor or blender and blend until smooth.
- Add water 1 tablespoon at a time until the desired consistency is reached.
Notes
❄️Storage Instructions
Avocado spread tends to oxidize and turn brown when exposed to air. To prevent this, follow these steps:- Cover it tightly: Transfer the avocado spread to an airtight container. Make sure the container is just the right size to minimize the amount of air in contact with the spread.
- Press plastic wrap: Press a piece of plastic wrap directly onto the surface of the avocado spread before sealing the container. This helps to minimize air exposure, which slows down the oxidation process.
- Add lemon or lime juice: Citrus juice, particularly lemon or lime juice, can help slow down browning. Before sealing the container, drizzle some lemon or lime juice over the top of the avocado spread. The acidity of the juice helps to inhibit oxidation.
- Keep it refrigerated: Avocado spread should always be stored in the refrigerator. The cold temperature helps to slow down the enzymatic browning process. Place the airtight container in the refrigerator as soon as possible after making the spread.
- Use it quickly: While properly stored avocado spread can last for a couple of days in the refrigerator, it's best to use it as soon as possible for the freshest flavor and texture.
Nutrition
Calories: 280kcalCarbohydrates: 9gProtein: 3gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gSodium: 296mgPotassium: 339mgFiber: 5gSugar: 1gVitamin A: 399IUVitamin C: 21mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
Erin
Is it me or is the recipe missing the avocado?
Keri Bevan
Oh wow!!!Thank you so much for telling me. It is indeed missing from the recipe card. So sorry. I have just added it. You only need one. I hope it worked for you.