A rich and creamy vegan avocado pesto sauce poured over pasta and sun-dried tomatoes. This recipe is easy, requires 9 simple ingredients and will be ready in about 20 minutes. It’s perfect for dinner date nights at home or for a lunch on the go!
- 12 oz. rotini pasta (or any pasta of choice, gluten-free if needed)
- 2 medium ripe hass avocados
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil (you can sub almond milk or water)
- 2–3 cloves garlic (or 1– 1 1/2 tsp garlic powder)
- 2 tablespoons fresh lemon juice
- 2 large handfuls fresh basil
- ½ cup unsalted walnuts
- 1/2 cup sliced sun-dried tomatoes*, sliced into strips
- Water, as needed to blend
- Salt and pepper, to taste
- Garlic bread, to serve (optional)
- Prepare your pasta according to packaging directions.
- In the meantime, prepare the avocado pesto. In a food processor, add in the avocados, nutritional yeast, olive oil, garlic, and lemon juice. Process until well combined and as smooth as you can get it.
- Add the basil and walnuts to the food processor. Pulse until it reaches your desired consistency. You can make this as smooth or as chunky as you’d like. We prefer ours a bit chunky. If you would like, you can add water to thin out the sauce (we used 2 tablespoons). Season with salt and pepper to taste.
- Once the pasta has cooked, drain it and transfer it back into the pot. Add in all of the avocado pesto and mix until uniform. Add in the sun-dried tomatoes and mix until well combined. Serve with garlic bread and dig in!
- We used dry sun-dried tomatoes. In order to hydrate them, add them to a medium bowl, cover them with boiling water and allow them to soak for 30 minutes. After 30 minutes, drain the tomatoes and cut them into slices. If you are using sun-dried tomatoes packed in oil, simply remove them from the oil, shake off as much excess oil as you can, and add them into the pasta. These are usually sliced but if not, slice them into strips.
- This pesto keeps for about 2 days in an airtight container in the refrigerator. Due to the avocado, oxidizes fairly quickly and is best served when it is made.
- If you would like, you can leave out the walnuts or replace them with almonds or pine nuts.
- Category: Entree, Pasta
- Method: Stovetop
- Cuisine: Vegan
Keywords: Entree, Pasta, Avocado, Pesto, Vegan