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Vegan Avocado Pesto Pasta

Vegan avocado pesto pasta topped with crispy chickpeas. This easy plant-based dinner recipe is made in under 15 minutes of preparation with just a few ingredients.
Course Main Course
Cuisine vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 3 cups (260g) pasta of choice
  • 1 cup canned chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 handful arugula, for serving
  • Vegan parmesan, for serving

Avocado Pesto

  • 2 medium avocados, pitted and peeled
  • 1 cup fresh basil
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice, about 1 large lemon
  • 2 medium garlic cloves
  • 1 tablespoon water, or more as needed
  • 1/4 teaspoon fine grain sea salt, or more to taste
  • Pepper to taste


  • Preheat the oven to 400°F. Place the chickpeas on a baking sheet and toss with oil. Sprinkle with a pinch of salt. Roast the chickpeas for 25-30 minutes or until golden and crispy.
  • Meanwhile, bring water to a boil in a medium saucepan. Cook the pasta according to the package's instructions.
  • Prepare the avocado pesto: In a food processor, add the avocados, basil, garlic, oil, lemon juice, water and salt. Process until smooth, stopping to scrape the sides as needed.
  • Once the pasta is ready, drain and return it to the saucepan. Add the pesto and toss to combine.
  • Serve the pasta with the crispy chickpeas, vegan parmesan and arugula if desired.


Looking for a homemade vegan parmesan recipe? Try this 3-ingredient vegan parmesan!
You can use your pasta of choice, including white, whole wheat or gluten-free. I like to use linguine, fettucine or fusilli. 
If you're looking for a lower fat recipe, you can replace some of the oil with additional water. I don't recommend skipping the oil completely.