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White bowl pull of rigatoni coated with avocado pesto sauce and topped with fresh basil.

Avocado Pesto Pasta

  • Author: Mimi Ace
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This delicious 7 ingredient avocado pesto pasta is full of fresh herbs and bright flavors. A healthier take on traditional pesto, this avocado pesto sauce is vegan and oil-free! Ready in just 15 minutes, this recipe is perfect for a quick and easy weeknight dinner.


  • 8oz pasta of choice (gluten-free if necessary)
  • 1 large ripe avocado, skin and pit removed
  • 1 cup fresh basil, packed *
  • 1 cup fresh parsley, packed *
  • 1/4 cup nutritional yeast 
  • 2 tablespoons lemon juice 
  • 2 cloves garlic, minced 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper, or to taste 
  • 2 tablespoons water


  1. In a medium pot, bring salted water to a boil and cook pasta al dente according to package instructions.
  2. While the pasta is cooking, add all the remaining ingredients to a food processor. Process until the pesto is smooth and creamy. Add extra water if you like a thinner sauce. 
  3. Drain the pasta, then return to the pot. Stir in the pesto and cook over low heat until warm.
  4. Serve this pasta warm or cold. Store in the fridge 5-7 days.


* Instead of 1 cup each of basil and parsley, you could do 2 cups of parsley or 2 cups of basil. Alternatively, I think spinach would work in this recipe if you don’t have basil or parsley. 


  • Serving Size: 1/4 recipe
  • Calories: 304.59
  • Sugar: 2.62g
  • Sodium: 309.48mg
  • Fat: 7.32g
  • Saturated Fat: 0.76g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 50.59g
  • Fiber: 11.19g
  • Protein: 13.03g
  • Cholesterol: 0mg

Keywords: avocado, pesto pasta recipe, vegan pesto