Category: Pasta under 30

I’m not kidding when I say – this is one of the easiest and creamiest pesto pasta recipe! You can make this gluten free and oil free without compromising on bursting flavour.

With a million pesto recipes out there, I’m not going to convince you mine is the best. However, it’s my favourite version of pesto and it can be made gluten free and gut-friendly. In a way, it’s an allergen-free recipe that does NOT compromise on taste.

Made with traditional, simple ingredients like basil, lemon juice, and pine nuts, this vegan version includes avocado and nutritional yeast for that extra oomph. This recipe also uses garlic powder but if you are tolerant, you can substitute it with 1 to 2 fresh cloves of garlic.

The pesto can be considered raw if you don’t toast the pine nuts. I like toasting them for a stronger flavour profile but this is completely up to.

I use a wheat-based pasta for this recipe but a gluten free version tastes almost exactly the same. For gluten free pasta options, I love anything that is made with brown rice due to the similarity in texture and taste. You can opt for your favourite gluten free pasta in this recipe.

I also heard that some nutritional yeast brands contain gluten. The one I use by Bob’s Red Mill doesn’t, but do be extra careful if you are gluten intolerant.

If you are not a fan of avocado, you can check out my 15-min Zucchini Pesto Pasta.

Print Recipe

15-min Vegan Avocado Pesto

A creamy pesto recipe that is vegan, gluten free and can be made oil free.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: Fusion, Italian

Keyword: italian, pasta, pesto

Equipment

• 1 Blender
• 1 Large Pot

Ingredients

• 150 g dry pasta
• 1/2 large avocado
• 35 g basil leaves (1 cup)
• 2 tbsp pine nuts
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• salt
• olive oil*

Toppings

• Vegan Parmesan
• Pine Nuts

Instructions

• Boil pasta according to package instructions until al dente.  Rinse with cold water to prevent it from sticking together.
• Lightly toast pine nuts for 1-2 minutes on a low flame.
• Add all ingredients to a blender – avocado, basil, pine nuts, nutritional yeast, olive oil and all the condiments.
• Pulse 5-8 times until you get the desired consistency – blending causes a more creamier consistency compared to pulsing. 
• Combine with pasta and top with toasted pine nuts.

Notes

1. Omit olive oil if you want to make this recipe oil free. 
2. For gluten free pasta options, I love anything that is made with brown rice due to the similarity in texture and taste. You can opt for your favourite gluten free pasta in this recipe.

This Chili Oil Pasta is a must have for weekly dinner nights and is incredibly easy to make – only 15 minutes needed!

If you love chili crispy, you ABSOLUTELY need to try this pasta dish. Let’s talk about why this chili oil pasta is an ultimate gamechanger for your weekly meals🍝:

It’s basically add an Asian twist to Aglio Olio

I am definitely not saying this recipe is even remotely close to Aglio Olio, but it definitely has the sharp boldness of Aglio Olio because of the chili flakes and chili crisp. The pasta is also coated in the emulsified sauce, so it’s definitely not too oily!

This recipe is HIGHLY versatile.

You can add green vegetables like spinach, kang kong, chye sim or kailan to pair with this Asian Fusion dish. You can also add a protein of your choice like grilled tofu steak or tofu ‘breast’ for a perfectly balanced meal.

This recipe is also allergen free.

There are no onions or garlic in this recipe so it’s perfect for those who avoid it. You can also make this gluten free by using gluten free pasta and gluten free soy sauce, like tamari or coconut aminos. Make sure the brand of chili crisp you get is also free from garlic and is gluten free if you’re avoiding those ingredients.

What You Need

• Pasta – spaghetti and fusilli work well in this recipe, you can also choose a gluten free option of your choice.
• Chili crisp – lao gan ma chili oil
• Condiments – sesame seeds, ginger, chili flakes, sesame oil, soy sauce & mirin

Print Recipe

15-min Vegan Chili Oil Spaghetti

This Chili Oil Spaghetti is a must have for weekly dinner nights and is incredibly easy to make – only 15 minutes needed!

Cook Time15 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: Asian, Fusion

Keyword: chili oil, pasta, spaghetti

Servings: 1

Equipment

• 1 Pot
• 1 Small Bowl for Mixing

Ingredients

• 100 g dry spaghetti
• 1 tsp sesame seeds
• 1 tsp minced ginger (loaded)
• 1 tsp chili flakes (sub gochugaru)
• 1 tbsp sesame oil
• 2 tsp soy sauce
• 1 tsp mirin
• 2 tsp chili crisp
• 1/2 cup pasta water

Instructions

• Boil spaghetti to al dente according to package instructions. Drain pasta and remember to save the pasta water.
• While your pasta is boiling, heat up a pan and add sesame oil.
• Add your minced or finely chopped ginger and saute for a few minutes. Add your sesame seeds, chili flakes and saute.
• Add soy sauce, mirin, chili crisp and give it a good mix.
• Add pasta water to the mixture and bring to a boil. Add pasta to pan and mix well until the sauce thickens.
• Serve with greens and top with more sesame seeds and chopped spring onions.

Notes

1. Make this recipe gluten free by using gluten free spaghetti and gluten free soy sauce or tamari.