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Vegan Pesto Avocado Pasta Sauce Recipe

ByEmma

If you’re looking for a creamy, dreamy, and ridiculously easy pasta sauce that’s both vegan and packed with flavor, you’ve come to the right place. This Vegan Pesto Avocado Pasta Sauce is a game-changer. It’s rich, velvety, and takes less than 10 minutes to whip up. Plus, it’s loaded with healthy fats and fresh ingredients that’ll make you feel good about every bite.

Whether you’re a seasoned vegan or just dipping your toes into plant-based eating, this recipe is a must-try. Let’s dive in!

Contents

Why You’ll Love This Sauce

Before we get to the recipe, let me tell you why this sauce is worth your time:

  • Creamy without the cream: The avocado gives it that luscious texture without any dairy.
  • Packed with nutrients: Avocados, basil, and nuts? Yes, please.
  • Versatile: Toss it with pasta, drizzle it over roasted veggies, or use it as a dip.
  • Quick and easy: Perfect for those nights when you want something delicious but don’t feel like spending hours in the kitchen.

Ingredients You’ll Need

Here’s what you’ll need to make this vibrant sauce:

  • 1 ripe avocado: Make sure it’s soft but not overripe.
  • 1 cup fresh basil leaves: The star of the pesto flavor.
  • 1/4 cup pine nuts or walnuts: Pine nuts are classic, but walnuts work beautifully too.
  • 2 cloves garlic: Because what’s pesto without a little kick?
  • 2 tablespoons nutritional yeast: This adds a cheesy, umami flavor.
  • Juice of 1 lemon: For brightness and to keep the avocado from browning.
  • 3-4 tablespoons olive oil: Extra virgin is best for that rich flavor.
  • Salt and pepper to taste: Don’t skimp on seasoning!
  • A splash of water (optional): To thin the sauce if needed.

Step-by-Step Instructions

  1. Prep your ingredients: Peel and pit the avocado, juice the lemon, and measure out your nuts and basil. Having everything ready makes this process even faster.
  2. Blend it up: In a food processor or high-speed blender, combine the avocado, basil, nuts, garlic, nutritional yeast, lemon juice, and olive oil. Blend until smooth. If the mixture feels too thick, add a splash of water to reach your desired consistency.
  3. Season to perfection: Taste the sauce and add salt and pepper as needed. Remember, this is your sauce—make it your own!
  4. Toss and enjoy: Pour the sauce over your favorite cooked pasta (I love it with spaghetti or penne) and toss until every noodle is coated. Garnish with extra basil, a drizzle of olive oil, or a sprinkle of red pepper flakes for a little heat.

Pro Tips for the Best Sauce

  • Use ripe but firm avocados: Overripe avocados can make the sauce too runny, while underripe ones won’t blend smoothly.
  • Toast your nuts: For an extra layer of flavor, lightly toast the pine nuts or walnuts before blending.
  • Double the batch: This sauce keeps well in the fridge for up to 2 days (thanks to the lemon juice preventing browning). Make extra for meal prep!
  • Experiment with greens: Swap out some of the basil for spinach or arugula if you want to mix things up.

Serving Suggestions

This sauce is incredibly versatile. Here are a few ways to enjoy it:

  • Classic pasta: Toss it with your favorite noodles for a quick dinner.
  • Zoodles: For a low-carb option, try it with zucchini noodles.
  • Grain bowls: Drizzle it over quinoa or farro bowls with roasted veggies.
  • Dip: Serve it with crusty bread or raw veggies for a party appetizer.

Final Thoughts

This Vegan Pesto Avocado Pasta Sauce is proof that plant-based eating doesn’t have to be complicated or boring. It’s creamy, flavorful, and comes together in minutes. Plus, it’s a great way to use up that avocado sitting on your counter.

So, the next time you’re craving something indulgent but healthy, give this recipe a try. Trust me, your taste buds (and your body) will thank you.

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