Creamy Avocado Pesto Pasta (Basil & Walnut)
Vegan penne tossed in a no-cook avocado basil walnut pesto with lemon and cherry tomatoes. Ready in about twenty minutes.
Ingredients
For the pasta
- 12 ounces penne pasta whole wheat, regular, or chickpea for gluten-free
- 1 tablespoon fine salt for the pasta water
For the avocado basil walnut pesto
- 1 large ripe avocado pitted and scooped
- 2 cups loosely packed fresh basil leaves plus extra for garnish
- 1/2 cup walnut halves lightly toasted
- 1 small garlic clove or 1/2 teaspoon grated garlic
- Juice of 1 lemon (about 3 tablespoons)
- 1/2 teaspoon fine salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3 to 6 tablespoons reserved pasta cooking water as needed
- 1 tablespoon nutritional yeast optional
- 1/2 small green chili optional
To finish
- 1 cup cherry tomatoes halved
- 1 teaspoon olive oil
Instructions
Cook the pasta
- Bring a large pot of water to a boil. Add 1 tablespoon salt and the penne. Cook 1 minute less than package directions for al dente. Reserve 1 cup pasta water, then drain.
Make the pesto
- In a blender, combine avocado, basil, walnuts, garlic, lemon juice, 1/2 teaspoon salt, pepper, and 3 tablespoons pasta water. Blend until smooth, scraping the sides as needed. Add nutritional yeast and green chili if using. Taste and adjust salt or lemon.
Toss and serve
- Return drained pasta to the warm pot off the heat. Add pesto and toss, adding pasta water 1 tablespoon at a time until glossy. Plate and top with halved cherry tomatoes and basil leaves.
Optional drizzle
- Drizzle some olive oil over plated pasta and serve immediately.
Notes
Press plastic wrap on leftover pesto to limit browning; use within 24 to 48 hours.
Nut-free swap: use roasted sunflower seeds instead of walnuts.
Blanch a large garlic clove in the pasta water for 30 seconds if you want a milder bite.
Freeze pesto only (no pasta) up to 1 month; thaw overnight and toss with freshly cooked noodles.
Store assembled leftovers in an airtight container in the refrigerator up to 2 days.
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