Vegan Spaghetti with Avocado Pesto
Traditional pesto who? This creamy avocado pesto spaghetti ditches dairy but keeps all the rich, garlicky goodness. The velvety sauce clings to every strand, thanks to perfectly ripe avocados, fresh basil, and a squeeze of lemon. It’s a five-minute sauce that tastes like you spent hours in the kitchen. Plus, no one will believe it’s dairy-free—until you smugly tell them. This dish is the ultimate lazy gourmet meal, proving that fast food can actually be healthy. Ready to blend, toss, and devour? Grab a fork and pretend you’re dining in an overpriced Italian café.
Vegan Spaghetti with Avocado Pesto
A creamy, plant-based pasta dish featuring a vibrant avocado pesto sauce packed with flavor, freshness, and zero guilt.
Ingredients
For the Pasta:
- 12 oz spaghetti whole wheat or gluten-free works too
- 1 tbsp salt for boiling water, not bland pasta
For the Avocado Pesto:
- 2 ripe avocados creamy magic
- 1 cup fresh basil leaves aromatic goodness
- ¼ cup olive oil silky smooth
- 2 tbsp lemon juice brightens everything
- 2 cloves garlic because flavor matters
- ¼ cup nutritional yeast for that cheesy taste
- ½ tsp salt adjust to taste
- ¼ tsp black pepper a little kick
- ¼ tsp red pepper flakes optional, for spice lovers
- ⅓ cup walnuts or pine nuts adds richness
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
- While pasta cooks, blend all pesto ingredients until smooth. Adjust consistency with a little pasta water if needed.
- Drain spaghetti, reserving ¼ cup pasta water.
- Toss hot pasta with avocado pesto, adding pasta water gradually for a silky texture.
- Serve immediately, garnished with extra basil and crushed walnuts.
- Enjoy while pretending you’re in Italy.
Notes
Nutritional Values (Per Serving)
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin C: 25%
- Vitamin K: 30%
- Folate: 35%
- Magnesium: 20%
- Potassium: 22%
Additional Notes & Tips
- Swap walnuts for almonds if preferred.
- Add cherry tomatoes for a pop of sweetness.
- Use zucchini noodles for a low-carb option.
- Store extra pesto in an airtight container for two days.
- Serve with roasted veggies or a side salad for a complete meal.
