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Bowl of avocado pasta with sundried tomatoes on white marble benchtop.
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Creamy Spinach & Avocado Pasta with Sundried Tomatoes (Vegan)

Quick, easy & ready in 20 minutes! Creamy, fresh and punchy, this spinach avocado pasta sauce is loaded with vibrant greens and healthy fats.
Course Main Course
Cuisine Australian
Keyword avocado, avocado pasta, creamy vegan pasta, easy vegan, green pasta, pasta, vegan avocado pasta, vegan dinner recipe, vegan pasta, vegan pasta recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Cost $12

Equipment

  • Blender

Ingredients

Sauce

  • 1 avocado pit removed
  • 80 g fresh baby spinach washed
  • 2 garlic cloves peeled
  • 1/2 bunch of fresh basil
  • 1/2 cup cashews
  • 1/2 cup olive oil
  • 1 lemon juiced
  • 1 cup soy mik
  • 1 tsp salt
  • 1/4 tsp cracked pepper

Pasta and toppings

  • 1 cup sundried tomatoes roughly chopped
  • 500 g linguine or spaghetti cooked to packet instructions
  • Fresh basil roughly chopped
  • Nutritional yeast

Instructions

  • First, soften the cashews. If you have time, soak cashews in water overnight. For the quick version, boil cashews for 10 mins, then rinse under cold water and drain. *Note - if you do not have a high powered blender, I'd recommend soaking the cashews overnight or boiling them for 25 minutes to make them extra soft and to get the sauce as silky smooth as possible.
  • Cook pasta to packet instructions.
  • Combine all sauce ingredients, including the drained cashews in a blender. Blitz until smooth.
  • Once pasta is cooked, drain and return to pot. Pour sauce over cooked pasta and stir through.
  • Serve pasta into bowls and top with sundried tomatoes, extra basil and nutritional yeast.

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