Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 8 ounces of dry pasta and cook according to package instructions, typically about 8–10 minutes, until al dente. Stir occasionally and test for doneness. Once cooked, reserve a cup of pasta water, then drain and set aside.

While the pasta is cooking, grab your high-powered blender or food processor. Add 1 large ripe avocado, 2 tablespoons of olive oil, 1.5 cups of loosely packed basil, and 1 cup of thawed frozen spinach or 2 cups of fresh spinach. Toss in 3 cloves of roughly chopped garlic, ¼ cup of raw cashews, and 2 tablespoons of lemon juice. Season with ½ teaspoon salt and ¼ teaspoon black pepper before blending.

Blend the mixture on high until smooth and creamy, usually about 1–2 minutes. If the pesto appears too thick, add a splash of reserved pasta water or an extra drizzle of olive oil until achieving your desired consistency.

Once your pesto is smooth, taste and adjust the seasoning by adding more salt or pepper as needed. If desired, add a squeeze of lemon juice for extra brightness.

In a large serving bowl, add the drained pasta. Pour the creamy pesto over the pasta, tossing gently to coat each strand thoroughly. If the pasta seems dry, add more reserved pasta water.

Plate your Vegan Avocado Pesto Pasta, drizzle with more olive oil, and top with fresh cherry tomatoes. Serve warm or chilled.