Vegan Avocado Pesto Pasta

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Processor

I had dinner with my dear friends, Kim and Simon while I was in Australia and I'm still laughing remembering our conversation with their three gorgeous girls, Cameron, Ripley and Ziggy. I am so in love with this family that if I hadn't have had such a happy childhood, I would beg for an immediate "redo" as the fourth daughter in this spectacular group, so that Kim and Simon could be my parents, and these three girls could be my partners in crime.

Kim always makes something amazing for dinner, and seeing as she had just returned from a health retreat at The Golden Door, she decided to recreate an avocado pesto pasta she had there.

Stirring an avocado through pasta with an easy pesto sauce is such a simple idea. And, it never gets old. I just love it. Use blanched almonds to make your pesto to keep the dish more alkaline. But, traditional pine nuts work great, too. To keep the pesto dairy-free, lemon juice and white miso paste step in and conjure up a flavor reminiscent of aged parmesan.

You can use conventional cooked noodles or spiralize zucchini for a low-carb raw pasta dish. If you don't have a spiralizer, use a vegetable peeler to make thick fettucini-style noodles. I constantly get asked about the best gluten-free vegan pasta. I love Tinkyada and Ancient Harvest. If you're not vegan and eat eggs, Pastamore is a freat option.

Add avocado pesto into your healthy dinner rotation. I think you'll love it.

Vegan Avocado Pesto Pasta

Vegan Avocado Pesto Pasta

Serves 415 MINS



  • 1 packet gluten-free vegan spaghetti (I like Tinkyada)


  • 4 medium zucchinis

to assemble:

  1. To make the pesto, place all of the pesto ingredients into a food processor fitted with the s blade and pulse until well combined. Tweak flavors to taste, and set aside.
  2. Cook the pasta according to the instructions on the packet, or shave the zucchinis with a vegetable peeler (for thick fettucini-style noodles) or use a spiralizer to create thin spaghetti-style noodles.
  3. Mash the avocado and set aside. Stir the olive oil through the cooked pasta, then stir through the avocado.
  4. To assemble, toss the pesto with the noodles and avocado, stir through the almonds, hemp seeds, lemon juice, salt, and lemon zest to taste.

Photo by Trent Lanz and styling by Alicia Buszczak




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