Creamy Avocado, Cashew and Spinach Pesto Pasta

I love pasta. There’s so many ways to prepare it, and it’s one meal that I never get tired of. I made this vegan and gluten-free creamy avocado, cashew and spinach pesto pasta using ingredients from my most recent Green Bean Delivery bin and had to share. It is very simple to make and I hope you love it!


  1. In a large pot, bring 2 3/4 cups of water to a boil and add pasta. Cook for 10-12 min until cooked.
  2. While pasta is cooking, sauté 3/4 cups baby spinach in oil over medium heat for 1-2 min.
  3. Add avocado, cashews, basil, garlic clove, lemon juice, 1/4 cup water, 1/4 cup uncooked baby spinach, salt and pepper to food processor and blend until creamy.
  4. Mix drained pasta with sautéed spinach and pesto.
  5. Slice grape tomatoes in halves and add them to pasta.
  6. Mix everything together, add your toppings of choice and enjoy!

Recipe Credit

Hey! My name is Elizabeth Canada and I currently live in St. Louis, MO. I moved to Missouri from Indiana roughly three years ago and have since made clean eating and clearing my life of toxins a priority, all while on a student budge. I am constantly on the hunt for new tips and tricks for living a healthful lifestyle while balancing school, work and a social life. See my whole review on Green BEAN Delivery here. Follow me on Instagram at LizzyInTheLou to see my latest creations!