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This velvety avocado basil pasta turns basic staples into a fancy dinner in only 20 minutes. Blending ripe avocados with fresh basil makes a smooth, rich sauce that wraps around each pasta strand perfectly, giving you restaurant-worthy food without much work.
I came up with this one night when I was short on time but wanted something tasty. My folks asked me to make it again and again, and now we have it about twice every month.
Ingredients
- Ripe avocados: They should feel slightly soft when gently squeezed for the smoothest sauce
- Olive oil: Pick a high-quality extra virgin for better taste
- Vegetable broth: Gives richness without making it heavy
- Basil leaves: Choose bright green ones with no brown spots
- Garlic cloves: Use fresh ones for the strongest aroma
- Lemon juice: Makes all flavors pop and stops avocado from turning brown
- Cashew parmesan: Brings a cheese-like flavor without using dairy
- Salt: Boosts all the other flavors
- Black pepper: Adds a gentle heat
Step-by-Step Instructions
- Boil the pasta:
- Get a big pot, fill with water and add 1-2 tbsp salt. Heat until it's bubbling strongly. Toss in your favorite pasta and cook until it's just tender. Save about ½ cup of the cooking water before you drain it.
- Prepare the sauce:
- While your pasta cooks, throw avocados, olive oil, vegetable broth, basil, garlic, lemon juice, cashew parmesan, salt and pepper into a food processor. Blend for 1-2 minutes, stopping to push down what sticks to the sides, until it's totally smooth.
- Check for seasoning:
- Try the sauce and add more salt, pepper, or lemon juice if needed. You want it to taste bright with a nice balance between creamy texture, zingy lemon, and herby basil notes.
- Combine pasta and sauce:
- Put your drained pasta back in the pot and pour in the avocado mix. Stir well so every bit of pasta gets coated with the creamy sauce. If it seems too thick, splash in some of that saved pasta water until it feels right.
- Serve and garnish:
- Scoop into bowls and top with extra chopped basil, a bit more cashew parmesan, and red pepper flakes if you want a little kick.
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The first time I made this for my friend who doubts vegan food, they couldn't believe how creamy and filling pasta could be without any dairy. The magic really comes from picking perfectly ripe avocados that create that wonderful smoothness that makes everyone want seconds.
Storage Tips
This pasta tastes best when it's fresh since avocados turn brown over time. If you need to keep leftovers, put them in a sealed container with a thin drizzle of olive oil on top to block air. Press plastic wrap right against any extra sauce before putting it in the fridge. Try to eat it within 24 hours for the best taste. The sauce might get a bit darker but will still be yummy.
Ingredient Substitutions
If you can't eat nuts, swap the cashew parmesan for nutritional yeast or just leave it out. Any pasta shape works fine. You can use gluten free, whole wheat, chickpea or regular pasta with great results. No fresh basil around? Try spinach for color and nutrients with a pinch of dried basil for flavor. In a rush? Mix store bought pesto with avocado for a quick shortcut.
Serving Suggestions
This avocado basil pasta stands alone as a full meal, but goes great with a simple arugula salad dressed with lemon juice and olive oil. Want more protein? Top it with roasted chickpeas or white beans. Some garlic bread on the side works well for scooping up extra sauce. When you have guests, serve it in a big wide bowl topped with basil leaves and lemon wedges for a fancy look that didn't take much effort.
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This meal shows that plant-based cooking can feel fancy yet wholesome, with bright flavors and satisfying textures.
Frequently Asked Questions
- → Can I make this avocado pesto pasta ahead of time?
It tastes way better when made fresh since avocados turn brown quickly. If you must prepare ahead, keep the sauce in a sealed container with plastic wrap directly on the surface to stop browning. Add extra lemon juice to help keep it green. Mix with hot, fresh pasta when you're ready to eat.
- → What can I substitute for cashew parmesan?
Nutritional yeast works great as a swap, giving you that cheese-like taste. You can also try store-bought vegan cheese options, homemade hemp seed topping, or even some toasted breadcrumbs mixed with nutritional yeast and your favorite herbs.
- → Is this pasta gluten-free?
The sauce has no gluten at all. Just grab your favorite gluten-free pasta mentioned in the ingredients list and your whole meal will be completely gluten-free.
- → How do I know if my avocados are ripe enough?
Your avocados should give a little when you press them gently but shouldn't feel mushy. Look for ones that are darker colored and feel heavy when you pick them up. If your avocados are still hard, put them in a paper bag with a banana or apple to help them ripen faster.
- → What can I add to this pasta for extra protein?
You can toss in white beans, chickpeas, crispy tofu, or crumbled tempeh. If you're not eating fully plant-based, some grilled chicken or sautéed shrimp go really well with the avocado flavors.
- → Can I use dried basil instead of fresh?
Fresh basil really makes this sauce pop with its bright flavor and color. Dried basil just won't give you the same amazing taste. If you can't find fresh basil, try using fresh spinach with a tiny bit of dried basil to get some color and a hint of that herb flavor.