Easy Avocado Pesto Pasta with Sun-Dried Tomatoes (Oil-Free Option)

February 1, 2019

Entree

By: Jasmine Briones 

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!

Avocado Pesto Pasta with Garlic Bread

We’re baaaack! Today we are sharing our first blog post of 2019 and we couldn’t be more excited. We decided to take a month off of blogging and YouTube to refresh, regroup, and rethink our content. We brainstormed some new ideas for the year and we are excited to get started on them!

And now, time for the recipe. With Valentine’s Day right around the corner, we thought it would be the perfect time to share some date night recipes. Nothing says I love you more than pasta, right?

Avocado Pesto Pasta Ingredients

What do you need for this recipe? Your favorite pasta, hass avocados, nutritional yeast, olive oil, garlic, lemon juice, basil, walnuts, and sundried tomatoes. We wanted to keep this simple and use ingredients that you most likely will have in your home so that you won’t have to be running around or stressing out for your date night or dinner that you are making this for 😉

PS we get our avocados from Avocado Organic and they are unreal. They are organic, fresh from a family farm in California, and some of the best we’ve had.

Avocado Pesto Pasta with Garlic Bread

Valentine’s Day isn’t really a big deal for us, and we prefer to keep it low key and stay home instead of going out. Besides, we would rather skip the crowds and wait times at the restaurants here and stay warm and cozy by the fire in our pajamas. How about you?

Homemade vegan garlic Bread

We paired this recipe with our easy peasy restaurant style garlic bread. The crunchy texture complimented the creamy pasta nicely and it was just so dang tasty. We highly recommend it 😉

Couple eating pasta on the couch vegan

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Avocado Pesto Pasta with Garlic Bread

Easy Avocado Pesto Pasta with Sun-Dried Tomatoes (Oil-Free Option)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

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!


Ingredients

  • 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)
  • 23 cloves garlic (or 11 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)

Instructions

  1. Prepare your pasta according to packaging directions.
  2. 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.
  3. 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.
  4. 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!

Notes

  • 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

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. […] meal using a recipe I found in the No Meat Athlete Valentine’s-themed member newsletter — Easy Avocado Pesto Pasta with Sundried Tomatoes with a side of Garlic Bread. Plus, a nice glass of homemade wine made by my […]

  2. […] Easy Avocado Pesto Pasta with Sun-Dried Tomatoes (Oil-Free Option) […]

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