Avocado Pesto Pasta (Vegan & GF)


Avocado Pesto Pasta (Vegan & GF)

Quick & easy to make, with a healthy amount of greens and fats, this delicious avocado pesto pasta is sure to be a winner!
Servings 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Food processor
  • Small frying pan
  • Saucepan


  • 1 cup spinach or rocket
  • 1 cup fresh basil
  • 1 large avocado
  • 1/4 cup sunflower seeds
  • 2-3 cloves garlic
  • 1/2 lemon (juiced)
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp Himalayan salt
  • 1/4 tsp freshly ground black pepper
  • 320 g gluten-free pasta
  • 100 g cherry tomatoes


  • Cook the pasta in a saucepan according to the instructions on the packet.
  • Place the sunflower seeds into the small frying and toast on a medium heat until nicely browned.
  • Put all the ingredients (except for the pasta and tomatoes) in a food processor and blend on high for around 2-3 minutes until it turns into a pesto. Note: you might need to stop from time to time to scrape down the sides.
  • Once the pasta is cooked to your preference, drain the water and stir in the pesto sauce. Slice the cherry tomatoes in half and add to the mix.
  • Enjoy on its own, or with a side salad or garlic bread!
Calories: 536kcal
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Gluten-free, Quick & Easy, Vegan


Calories: 536kcal | Carbohydrates: 66g | Protein: 11g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 348mg | Potassium: 424mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1221IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg

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