one green planet
one green planet

A spin on your traditional pesto pasta, this pasta dish includes an ultra-creamy basil avocado sauce that is too good.

Avocado Pasta [Vegan]

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  • 1 stem of 7-8 cherry tomatoes
  • Flesh from 1 medium avocado
  • Juice of 1/2 lemon
  • 1/4 cup water
  • 1/4 cup packed, fresh basil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tahini
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon smoked paprika
  • 3/4 teaspoon sea salt
  • Black pepper, to taste
  • 8 oz. pasta of choice (I used penne)


  1. Preheat the oven to 425°F. Add tomatoes to a baking sheet and roast for 20 minutes or until blistered and juicy.
  2. While the tomatoes are roasting, prepare the pasta sauce. Add all ingredients to a high-speed blender and blend on high until creamy.
  3. Cook the pasta according to the package directions. Drain and add back to the cooking pot. Add the avocado sauce and stir to coat the pasta.
  4. Serve pasta with roasted tomatoes, freshly cracked black pepper, and chopped fresh basil.


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