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You are here: Home / Pasta / Avocado Collard Greens Pesto Pasta

Avocado Collard Greens Pesto Pasta

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Avocado Collard Greens Pesto Pasta with no added oil. Serve for an easy pasta dinner with juicy heirloom tomatoes and toasted pine nuts.

Avocado Collard Greens Pesto Pasta served in a owl with spoon with collard greens, avocado, lemon, pine nuts, and basil on the side

These past few weeks I’ve been getting back into meditating.

I sit cross-legged on the couch, eyes shut, listening to a guided meditation as I wait for my dark roast coffee to cool to the perfect drinking temperature. 

It’s always hard at first– making the time, leaning into the discomfort of doing nothing, accepting the ferocious flood of mental activity.

But it feels good when I’m done, when I flutter open my eyes and feel a calm and clarity that I didn’t know existed beneath the chaos.

A few weeks back my fridge was in chaos too– due to an unexpected (or, rather, overlooked) produce delivery in addition to a full grocery visit.

I threw the plentiful collard greens in this plant-forward pesto with avocado, fresh herbs, lemon, and garlic. 

It’s super creamy and flavorful without any added oils!

Let’s make Avocado Collard Greens Pesto Pasta as a final summer-y celebration of sweet basil and ripe tomatoes. 

Grab your favorite legume-based pasta, some avocados, a handful of herbs, and let’s make pesto pasta!

collard greens, avocado, pine nuts, avocado, lemon, garlic cloves, pasta, and basil on white plate

What You Need to Make Avocado Collard Green Pesto Pasta

This recipe is the perfect way to use super ripe avocados or an excess of greens and herbs in the refrigerator. 

Here’s what you need to make avocado collard greens pesto pasta:

  • chickpea pasta
  • fresh basil
  • collard greens
  • avocados
  • garlic
  • Himalayan sea salt
  • lemon
  • black pepper 
  • heirloom tomato
  • pine nuts

That’s it!

I used collard greens in this recipe because I had them on hand, but if you’re like to use another dark leafy green, like spinach or kale, go for it!

ingredients for Avocado Collard Greens Pesto in Vitamix blender

Make Your Favorite Pasta

This dish starts with your favorite pasta. 

I love using legume-based pasta here because it ensures a serving of plant-based protein without the need to add an additional protein!

For this recipe, I love using chickpea or lentil pasta. 

Pro tip: Try using a corkscrew or spiral shaped pasta so that the pesto has plenty of nooks and crevices to soak into. 

Once you’ve selected the perfect pasta, boil the water on the stovetop and then cook them according to the package instructions.

I like mine to a bit on the “bitier” end for this recipe!

ingredients for Avocado Collard Greens Pesto blended in Vitamix

Prepare the Avocado Collard Green Pesto

While the pasta is cooking you can prepare the avocado collard green pesto pasta. 

It blend easily during the time it takes to cook the pasta! 

To make the pesto, combine the basil, collard greens, avocado, garlic, salt, lemon, ground pepper, and filtered water in a high-speed blender or food processor.

Blend everything until the mixture is a creamy vibrant green sauce, scraping down the sides as needed to recombine.

Continue to add filtered water in one Tablespoon increments as needed to get the blades moving.

Not too much, though! 

You want the pesto to be thick and creamy and not watery or runny. 

Avocado Collard Greens Pesto on top of cooked noodles in bowl

Mix Ins for Pesto Pasta

Now you can focus on the mix-ins.

I love serving my pesto pasta with toasted pine nuts and juicy heirloom tomatoes.

To toast the pine nuts, add them to small saucepan over medium heat.

They can burn quickly, so be sure to keep an eye on them and toss them frequently to promote even browning! 

The pine nuts are done when they’re lightly browned and toasted on all sides. 

Also, the kitchen should smell fragrant and amazing! 

Slice and dice the heirloom tomato, here, too. 

If you don’t have heirloom tomato or pine nuts, try toasting walnuts instead and using grape, cherry, or sun-dried tomatoes!

Avocado Collard Greens Pesto Pasta mixed in bowl with spatula with heirloom tomatoes, pine nuts, and basil on the side

Putting It All Together

Now here’s where it all comes together.

Strain the pasta well and transfer it to a large mixing bowl.

Spoon the avocado collard greens pesto sauce over the pasta and mix everything with a spatula or large spoon until the noodles are well-coated.

Next, add the diced tomato and toasted pine nuts on top for a pretty presentation. 

Serve immediately, spooning heaps of pasta onto plates or bowls.

I like to serve mine with fresh herbs and vegan parm. 

Avocado Collard Greens Pesto Pasta mixed in bowl with pine nuts and pesto on the side

How to Serve Avocado Collard Greens Pesto Pasta

Enjoy this Avocado Collard Greens Pesto Pasta as a fun way to mix up your plant-based pasta night.

It’s perfect for family dinners, date nights in, and packed workweek lunches.

And, you can serve it warm or chilled! 

I like mine served warm with a healthy shake of vegan parmesan and then enjoy leftovers chilled the following day for lunch. 

The sauce is best when fresh, so go ahead, go back for seconds!

The leftovers will keep for 1-2 days in an airtight container in the refrigerator. 

Enjoy!

Avocado Collard Greens Pesto Pasta topped with tomatoes and pine nuts in bowl with spatula

More Vegan Pasta

  • Sesame Tahini Soba Noodles

  • Veggie Noodles With Lentil Walnut Mushroom Bolognese

  • 1-Pot SunButter Pasta

  • 1-Pan Tofu Cacciatore With Zoodles

  • Spicy Almond Butter Sweet Potato Noodle Bowls

  • Butternut Pasta Primavera

  • Avocado Tahini Pasta

  • Pea Pesto Pasta Salad

  • Creamy Vegan Pumpkin Pasta

  • Roasted Red Pepper Pasta

  • 1-Pot Tomato Basil Pasta

  • Creamy Vegan 1-Pot Pasta

  • Vegetable Pasta Salad

  • 1-Bowl Hummus Pasta Salad

  • No-Boil Spaghetti Bake

I Want to Hear From You

If you make this Avocado Collard Greens Pesto Pasta recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Avocado Collard Greens Pesto Pasta served in a owl with spoon with collard greens, avocado, lemon, pine nuts, and basil on the side

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Avocado Collard Greens Pesto Pasta


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  • Author: Flora & Vino
  • Total Time: 13 minutes
  • Yield: 3-4 servings
  • Diet: Vegan
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Description

Avocado Collard Greens Pesto Pasta with no added oil. Serve for an easy pasta dinner with juicy heirloom tomatoes and toasted pine nuts.


Ingredients

  • 1 8-oz. package of chickpea pasta
  • 1 cup fresh basil, tightly packed
  • 1 cup collard greens, tightly packed
  • 2 small to medium avocados
  • 2 garlic cloves, sliced
  • ¼ tsp Himalayan salt
  • Juice from ½ lemon
  • Freshly ground black pepper 
  • 1/4 cup filtered water + more as needed
  • 1 heirloom tomato, diced
  • ¼ cup pine nuts, toasted

Instructions

  1. Boil the water to cook the pasta according to the package instructions.
  2. While the pasta is cooking, prepare the avocado pesto. Combine the basil, collard greens, avocado, garlic, salt, lemon, ground pepper, and filtered water in a high-speed blender or food processor. Blend until the mixture is a creamy sauce, scraping down the sides as needed to recombine. Add another Tablespoon or two of filtered water as needed to get the blades moving. You want the pesto to be thick and creamy and not watery or runny. 
  3. Add the pine nuts to a small saucepan over medium heat to toast. Heat them on the stovetop for 5-8 minutes, tossing frequently to ensure even browning. Pine nuts are done when lightly browned on all sides. 
  4. Strain the pasta and transfer it to a large mixing bowl. Spoon the sauce over the pasta and mix until the noodles are well-coated. Add the diced tomato and toasted pine nuts on top.
  5. Serve immediately. Store leftovers in an airtight container and serve chilled or reheated.

Notes

Recipe adapted from Party In Your Plants

  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Category: Dinner, Entree, Pasta
  • Method: Blender, Stovetop
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Filed Under: All Food Recipes, Grain-Free, Oil-Free, Pasta, Refined Sugar-Free, The Main Meal

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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