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.