My Avocado cashew pasta is a great vegan recipe. It is a great variation to the regular pesto pasta recipe and is lighter and tastier. If you make this once, you will make it again and again just like I did. J

Avocado is a magic fruit. It is so versatile and can be easily added to any dish under the sun. I love adding it to my Buddha bowls, salads, toasts and pasta. It has such a creamy texture which gives such a depth to anything you add it to.

Here’s how my pesto recipe looked like. Let me know how do you like it.

COOKING TIME: 15 minutes



For the pesto:

  1. Avocado – 1, ripe
  2. Basil leaves – ½ cup
  3. Cashews – ¼ cup
  4. Garlic Cloves -3
  5. Olive oil – a generous drizzle
  6. Lemon juice – ½ lemon
  7. Salt – to taste

For the pasta:

  1. Spaghetti Pasta – 20-25 sticks
  2. Cherry tomatoes – for garnish
  3. Chilli – 1
  4. Olive Oil – for sautéing
  5. Parmesan cheese – ½ cup, grated
  6. Salt – to taste


  1. Toast the cashew seeds in a pan until they start turning brown. Remove from the heat.
  2. Add cashews to a blender and blend them into a powder.
  3. Add basil leaves, garlic and avocado pieces into the blender and blend until smooth. Add few tablespoons of water to reach a smooth paste consistency.
  4. Add zest and juice of a lemons salt, olive oil and blend again.
  5. Boil water in a big pot and add salt and oil to it. Add the spaghetti pasta and let it cook for 8-10 minutes till it is al dente. Drain the pasta and set aside. Save half a cup of pasta water.
  6. Add a drizzle of olive oil in a skillet and add toss in the pasta.
  7. Add the generous spoonfuls of the pesto and salt.
  8. Add the cheese, cherry tomatoes and chilli and serve hot.