What kind of sun-dried tomatoes should I use for this pesto?

Use oil-packed sun-dried tomatoes, but be sure to drain them before adding to the pesto. Reserve two tablespoons of the oil for blending the sauce.

Why do I need to reserve pasta water for this recipe?

Reserving about half a cup of pasta water allows you to loosen up the pesto when tossing it with the spaghetti, ensuring the noodles are well-coated and the sauce has a perfect consistency.

Can I adjust the spice level in this pesto pasta?

Yes, the recipe calls for one teaspoon of red pepper flakes, which you can reduce or increase to suit your preferred level of heat.

How long does this Avocado and Sun-Dried Tomato Pesto Pasta last as leftovers?

This pasta is best served warm and fresh. While it can be stored in an airtight container in the refrigerator for a day, the avocado in the pesto may oxidize and turn brown over time.

1.2K Views 11 years ago

Avocado and Sun-Dried Tomato Pesto Pasta
[Vegan]

AL By: Amrita Levan

Author Bio

Hi! I'm Amrita. I'm a food blogger who makes simple and delicious vegan recipes. Most... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A vibrant plate of Avocado and Sun-Dried Tomato Pesto Pasta, with spaghetti coated in a creamy green sauce, garnished with fresh basil leaves.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Avocado and Sun-Dried Tomato Pesto Pasta [Vegan]

743

2-3

Dairy Free

A full meal, in 15 minutes? It's possible, with this flavorful meal. In this recipe, a savory, creamy pesto made from sun-dried tomatoes, fresh basil, and avocado is combined with fresh-cooked pasta. Sprinkle with almond parmesan for the perfect quick and easy weeknight dinner.

Ingredients You Need for Avocado and Sun-Dried Tomato Pesto Pasta [Vegan]

8 ounces spaghetti
Water, to cook the pasta
1/4 cup cashew nuts
1/2 avocado
1/2 cup loosely packed basil
1/2 cup chopped sun-dried tomatoes (oil-packed, but drained)
1 teaspoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons reserved oil from sun-dried tomatoes
1 tablespoon water
1 teaspoon maple syrup

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Avocado and Sun-Dried Tomato Pesto Pasta [Vegan]

Cook spaghetti according to directions on package.
While the spaghetti is cooking, prepare pesto.
Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed cashews are fine, as it adds texture to the sauce.
Once blended, transfer to large mixing bowl.
Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about half a cup of reserved pasta water and toss, to loosen up the pesto.
Serve warm.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.