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Creamy Vegan Pesto Pasta
Audrey Johns
This creamy vegan pesto pasta is filling and delicious! And the serving size is huge!
Special Tip:
I have used my own pesto sauce and vegan parmesan to make this recipe. But you can use store-bought or your favorite recipe and it will work great too!
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
dinner
Cuisine
Italian
Servings
2
servings
Calories
393
kcal
Ingredients
1
box (16-oz)
rigatoni pasta
1
avocado
¼
cup
Homemade Vegan Pesto Sauce
(or store-bought)
½
teaspoon
salt
¼
teaspoon
pepper
Optional Toppings:
4
tablespoons
Vegan Parmesan Cheese
2
tablespoons
chopped fresh basil
Instructions
Cook the pasta according to the directions the box until al dente.
Meanwhile, mash the avocado with the back of a fork. Add the pesto, salt and pepper and mix well.
Drain the pasta, and add back to the pot you cooked it in, along with the avocado pasta sauce.
Mix the cooked pasta and the avocado pesto together so that all is coated.
Turn the heat on low, and cover the pasta. Cook for 5 minutes until the sauce is hot.
Serve hot with homemade Cashew Parmesan, and more chopped basil (if desired).
Keyword
avocado pesto, vegan pasta, vegan pesto pasta