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Avocado Pesto Quinoa Pasta

This Avocado Pesto Quinoa Pasta is an easy to make main course pasta recipe that can easily be made vegan. Gluten free and so delicious!
Course Main Course
Cuisine American, Gluten Free, Quinoa
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6
Calories 333kcal
Author Wendy Polisi


  • 8 ounces quinoa pasta
  • 2 T fresh basil chopped
  • 1/4 cup pine nuts
  • 1 avocado pitted and peeled
  • 1 T lemon juice
  • 4 cloves garlic minced
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp crushed red pepper
  • 8 sun dried tomatoes chopped
  • 1/4 cup Parmesan optional


  • Cook pasta according to package instructions. Make sure you don’t undercook!
  • While pasta is cooking, combine basil, pine nuts, avocado, lemon juice, garlic, olive oil, crushed red pepper, salt and pepper in your blender. Process until smooth. (If desired, add in half of parmesan, save other half for topping)
  • Toss pasta with sauce and top with sun dried tomatoes and Parmesan if desired.


Calories: 333kcal | Carbohydrates: 36g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 271mg | Potassium: 295mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 6.2mg | Calcium: 60mg | Iron: 0.9mg