Vegan Creamy Avocado Pasta
Indulge in the ultimate guilt-free comfort food with this Vegan Creamy Avocado Pasta, a quick and satisfying recipe that’s perfect for busy weeknights. In just 20 minutes, you’ll create a velvety avocado sauce made with ripe avocados, fresh basil, zesty lemon, garlic, and a touch of nutritional yeast for a cheesy, umami twist—all blended into a luscious condiment for your favorite pasta. This dairy-free, plant-based dish is not only packed with creamy goodness but also bursting with vibrant flavors, thanks to juicy cherry tomatoes and optional red pepper flakes for a spicy kick. Perfect for vegan and health-conscious eaters, this easy-to-make pasta recipe brings wholesome ingredients together for a nourishing dinner that doesn’t skimp on flavor. Garnish with extra basil and enjoy!
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Recipe Information
Ingredients
- 300 grams Spaghetti or pasta of choice
- 2 medium Ripe avocados
- 1 cup Fresh basil leaves
- 1 large Lemon
- 2 large Garlic cloves
- 2 tablespoons Extra-virgin olive oil
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or pasta according to the package instructions until al dente. Drain and reserve 1/4 cup of the pasta cooking water.
While the pasta cooks, halve and pit the avocados. Scoop the flesh into a food processor.
Add the fresh basil leaves, juice of the lemon, peeled garlic cloves, extra-virgin olive oil, nutritional yeast, salt, and black pepper to the food processor.
Blend the ingredients until smooth and creamy, stopping to scrape down the sides of the food processor as needed. If the sauce is too thick, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Slice the cherry tomatoes in half.
Toss the hot drained pasta with the creamy avocado sauce until well coated.
Add the cherry tomatoes and gently mix them with the pasta and sauce.
Serve immediately, garnished with more fresh basil leaves and a sprinkle of red pepper flakes, if desired.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 8.3 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
