Name: Avocado and Spinach Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz (340g) pasta (spaghetti, fusilli, or penne); 2 large ripe avocados, pitted and scooped; 2 cups fresh baby spinach, packed; 1 cup fresh basil leaves, packed; ⅓ cup nuts (pine nuts, walnuts, or almonds), lightly toasted; 2–3 cloves garlic, peeled; Juice and zest of 1 large lemon (about 3–4 Tbsp juice); ⅓ cup extra virgin olive oil; Salt and black pepper, to taste; ½–1 cup reserved pasta cooking water; Optional: 2–3 Tbsp nutritional yeast, red pepper flakes, extra basil for garnish

This vibrant Avocado and Spinach Pesto Pasta blends creamy ripe avocado with nutrient-packed fresh spinach, toasted nuts, garlic, lemon, and bright basil into a luscious, no-cook green pesto sauce. Tossed with hot al dente pasta, it delivers silky texture, fresh herbal flavor, and a stunning emerald color—light, healthy, and irresistibly delicious.

Why You’ll Love This Recipe

This pasta is everything you want in a quick, feel-good meal: incredibly creamy and satisfying without a drop of dairy or heavy cream, thanks to the magic of avocado.

The spinach adds deep green color, extra vitamins, and a mild earthy note that pairs perfectly with classic pesto ingredients—fresh basil, garlic, lemon, and nuts—for bright, balanced flavor in every forkful. It’s ready in under 25 minutes, uses mostly pantry and fridge staples, feels gourmet yet effortless, and looks restaurant-beautiful on the plate.

Perfect for busy weeknights, warm-weather dinners, impressing guests with something healthy that doesn’t taste “healthy,” or anyone craving pesto without the traditional heaviness. It’s naturally vegan (with easy tweaks), nutrient-dense, and endlessly craveable.

Yield: 4 servings

Avocado and Spinach Pesto Pasta

Silky avocado-spinach pesto coats pasta for a fresh, creamy, vibrant green vegan dish.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

12 oz (340g) pasta (spaghetti, fusilli, or penne)
2 large ripe avocados, pitted and scooped
2 cups fresh baby spinach, packed
1 cup fresh basil leaves, packed
⅓ cup nuts (pine nuts, walnuts, or almonds), lightly toasted
2–3 cloves garlic, peeled
Juice and zest of 1 large lemon (about 3–4 Tbsp juice)
⅓ cup extra virgin olive oil
Salt and black pepper, to taste
½–1 cup reserved pasta cooking water
Optional: 2–3 Tbsp nutritional yeast, red pepper flakes, extra basil for garnish

Instructions

Start the pasta water! Bring a large pot of generously salted water to a rolling boil—salt it like the sea so your pasta is flavorful from the inside out.
Cook pasta al dente. Add pasta and cook according to package directions until perfectly tender with a slight bite. Reserve at least 1 cup of starchy pasta water before draining.
Toast the nuts quickly. While pasta cooks, lightly toast nuts in a dry skillet over medium heat 2–3 minutes until golden and fragrant—stir constantly to avoid burning. Set aside.
Gather your green stars. Scoop avocado flesh into a food processor or blender. Add toasted nuts, garlic, basil, spinach, lemon juice, lemon zest, olive oil, a generous pinch of salt, and black pepper.
Blend to vibrant pesto perfection. Pulse or blend until mostly smooth but still with some texture—like classic pesto. If too thick, add a splash of reserved pasta water and blend again. Taste—more lemon? More salt? More garlic? Make it sing!
Warm the pasta. Return drained pasta to the warm pot (off heat) to keep everything cozy.
Introduce the creamy pesto. Spoon the avocado-spinach pesto over the hot pasta and start tossing gently to coat every strand.
Loosen to silky glory. Gradually add reserved pasta water, tossing continuously, until the sauce turns glossy, creamy, and clings beautifully—no dry spots left behind.
Final taste check. Give it a quick try—adjust with extra lemon zest, salt, pepper, or optional red pepper flakes for a little kick.
Plate and garnish! Divide into bowls while warm, scatter extra fresh basil or nutritional yeast on top, and enjoy this bright, creamy, emerald-green masterpiece—fresh pesto perfection!

Notes

Naturally vegan and dairy-free (omit nutritional yeast if preferred). Avocado pesto browns quickly—prepare fresh and serve soon for brightest color. Use fresh basil and spinach for best flavor and vibrancy. Gluten-free pasta adapts easily.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 542Total Fat 34gSaturated Fat 5gUnsaturated Fat 29gSodium 221mgCarbohydrates 50gFiber 11gSugar 3gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use the ripest avocados for the smoothest, creamiest pesto—soft but not mushy. Blend in short pulses to avoid overheating (which can make avocado bitter). Reserve plenty of starchy pasta water—it’s essential for turning the thick pesto into a glossy, clingy sauce.

Toast nuts lightly for deeper flavor and better texture. Add spinach last to the blender so it stays bright green and doesn’t over-process. Taste before tossing—avocado dulls flavors, so be generous with salt, lemon, and garlic.

For the brightest color, serve immediately; if it sits, a squeeze of extra lemon revives vibrancy. Don’t skip the pasta water step—it makes all the difference between good and restaurant-level silky.

Ingredients Notes

Ripe avocados create the ultra-creamy, dairy-free base—delivering healthy fats, smooth texture, and mild richness that mimics traditional pesto creaminess without cooking. Fresh baby spinach adds vibrant green color, mild earthiness, fiber, and nutrients—use tender leaves for easiest blending.

Fresh basil leaves are non-negotiable for authentic pesto aroma and peppery sweetness—choose bright, unwilted bunches. Garlic brings pungent, savory depth—fresh cloves give the best flavor punch. Lemon juice and zest provide essential acidity to brighten, balance richness, and keep the pesto vividly green.

Nuts (pine nuts, walnuts, or almonds) add classic pesto body, richness, and subtle crunch—toast them for maximum flavor. Extra virgin olive oil smooths the blend and adds fruity depth.

Pasta (spaghetti, fusilli, or penne) holds the thick sauce beautifully. Salt, black pepper, and optional nutritional yeast or Parmesan (for non-vegan) enhance umami and seasoning.

Variations and Substitutions

Make it nut-free by swapping nuts for sunflower seeds or hemp seeds. Go gluten-free with chickpea, lentil, or rice pasta. Add protein with grilled chicken, shrimp, chickpeas, white beans, or crispy tofu.

Boost greens further with arugula or kale blended in (use less if strong-flavored). For cheesy umami without dairy, blend in 2–3 Tbsp nutritional yeast or top with vegan Parmesan. Swap lemon for lime for a brighter, slightly tropical note.

Add heat with red pepper flakes, fresh chili, or garlic chili oil. For richer texture, blend in a splash of unsweetened plant milk or silken tofu.

Include cherry tomatoes (halved) or roasted veggies for extra color and sweetness. Turn it into a cold pasta salad by chilling and adding cucumber or bell peppers. For classic pesto vibe, increase basil and reduce spinach slightly.

Storage Options

Best enjoyed fresh—the avocado pesto browns and loses vibrancy over time. Store leftovers in an airtight container in the fridge for up to 1 day; press plastic wrap directly on the surface or toss with extra lemon juice to slow oxidation.

Reheat very gently on low stovetop with a splash of water or plant milk to loosen—avoid high heat or microwave to prevent bitterness or separation. Pesto alone (without pasta) keeps 1–2 days refrigerated. Freezing not recommended—avocado texture becomes grainy and sauce separates upon thawing.