This Vegan Avocado Pesto Spaghetti Recipe is a fresh and vibrant dish that combines creamy avocado with aromatic basil for a delightful pasta experience. It’s a quick and easy vegan recipe that is perfect for weeknight dinners or meal prep.
The recipe features simple ingredients and can be customized with your favorite vegetables or nuts, making it versatile and satisfying.
Quick and Delicious Vegan Avocado Pesto Spaghetti
This dish features al dente spaghetti tossed in a luscious avocado pesto made with fresh basil, garlic, and lemon juice. The recipe takes about 20 minutes from start to finish and serves 4 people.
Ingredients
- 12 oz spaghetti
- 2 ripe avocados, pitted and peeled
- 2 cups fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (optional for garnish)
- Pine nuts or walnuts for topping (optional)
Instructions
- Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- Make the Pesto: In a food processor, combine the avocados, basil, garlic, lemon juice, and olive oil. Blend until smooth and creamy. If the pesto is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Combine: In a large bowl, toss the cooked spaghetti with the avocado pesto until well coated. Season with salt and pepper to taste.
- Serve: Divide the spaghetti among plates and top with halved cherry tomatoes and nuts if desired. Enjoy immediately.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 10g
- Carbohydrates: 50g
