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Creamy Avocado Arugula Pesto Pasta

This creamy Avocado Pesto Pasta is an easy 15 minute dinner that is vegan, gluten-free and SO easy to make.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Serves 3-4 1x

Ingredients

Scale
  • 1 ripe avocado, peeled and pitted
  • 1 cup (packed) arugula
  • 1/3 cup raw walnuts
  • 1/4 cup pine nuts
  • 3 cloves garlic
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 6 tablespoons of water (or more as needed)
  • 1 box pasta (I used gf rigatoni)

Instructions

  1. Prepare the pasta according to instructions
  2. While that is cooking add all the avocado pesto ingredients to food processor or blender and pulse until creamy and well combined (should be smooth and not chunky, I needed about 1/4 cup)
  3. Once pasta is ready, strain and enjoy with desired amount of avocado arugula pesto
  4. You can also add your choice of protein as well (chicken is yummy in this!)

Notes

*I recommend eating within 1-2 days of making or freeze the sauce in airtight container for a month.

  • Author: rachel mansfield