Avocado Pasta

Avocado Pasta - The easiest, most unbelievably creamy avocado pasta. And it'll be on your dinner table in just 20 min!

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min!

Avocado Pasta - The easiest, most unbelievably creamy avocado pasta. And it'll be on your dinner table in just 20 min!

Avocados. I love them. I could eat them by itself with a little bit of sea salt. I could eat them mashed up in guacamole with an entire bag of chips.

Avocado Pasta - The easiest, most unbelievably creamy avocado pasta. And it'll be on your dinner table in just 20 min!

And now, I can eat them in the most glorious, most creamy pasta I’ve ever had. And the best part about this is that there’s no cream or butter in this. All you need is simple, fresh ingredients. That’s it.

Avocado Pasta - The easiest, most unbelievably creamy avocado pasta. And it'll be on your dinner table in just 20 min!

So how is this so creamy? Well, all you need are a couple of ripe avocados, fresh basil leaves, garlic, lemon juice and olive oil. From there, you can just throw it all into a food processor and give it a whirl! Done and done.

Avocado Pasta - The easiest, most unbelievably creamy avocado pasta. And it'll be on your dinner table in just 20 min!

Toss it with your favorite pasta noodles – spaghetti, rotini, macaroni, etc. – along with some fresh veggies. You can really use any veggies you’d like but I loved the sweet corn kernels and crisp cherry tomatoes.

Avocado Pasta - The easiest, most unbelievably creamy avocado pasta. And it'll be on your dinner table in just 20 min!

Plus, it’ll be on your dinner table in 20 min from start to finish. It doesn’t get much easier than that!

Avocado Pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

Avocado Pasta

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!

Ingredients

  • 12 ounces spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  • Serve immediately.

Notes

Adapted from Comfort of Cooking

http://damndelicious.net/2014/06/20/avocado-pasta/

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 670.7 Calories from Fat 307.8
% Daily Value*
Total Fat 34.2g 53%
Saturated Fat 4.9g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 106.2mg 4%
Total Carbohydrate 80.7g 27%
Dietary Fiber 10.5g 42%
Sugars 5.2g
Protein 14.3g 29%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Using avocados instead of cream is a great way to get rid of saturated fats in favor of mono-unsaturated fats, which can have a positive effect on blood cholesterol. Additionally, this is a great recipe to serve to guests or take to a potluck since it fits into so many different diet needs: vegan, milk-free, or egg-free!

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


Comments

  1. says

    This looks so creamy and its the perfect easy dinner! I just made avocado rice yesterday and now you’ve got me craving this kind of pasta!

  2. says

    This looks so good and really easy. Going to be putting it on the menu this week. Thank you for all your delicious recipes.

  3. says

    Chung-Ah: All ingredients are among my favorite foods … perfect! Question: Have you tried keeping the pasta to eat again the next day? Wondering if it would hold up; if the lemon juice is enough to keep the creamy avocado sauce from browning. Thank you!

      • Jeff says

        Hey Chung-Ah! I tried the avocado pit trick and was able to keep these pasta leftovers for a day or so. I’ve used this trick with guacamole, so thought it might transfer. I don’t understand how or why it works, but if you leave the pit from the avocado in your guacamole (or avocado pasta) it won’t brown. It was still delicious the next day!

        • eve says

          Its the air that turns the avocado brown because of free radicals the pit is sitting on the avocado or guacamole so no air is getting in to that part that’s why it doesn’t brown

  4. Donna says

    This dish was amazing….the only change I made was I used Penne rigate wheat pasta and sun dried tomatoes in place of the cherry ones.

  5. says

    Oh my goodness … love this recipe! I was serioulsy just sitting here thinking.. I have no idea what to make for dinner this week! Enter.. this pasta! Cannot wait.. I am avocado obsessed so this is perfect! Thanks Chung-Ah!

  6. Holly says

    This was delicious! I just made it for lunch, and my 3 year old finally ate avocados! Thanks for the recipe. I have been following your blog for awhile, and I love the fresh ingredients.

    • Chung-Ah says

      Yes, this is best served warm. Just be sure to toss the hot drained pasta with the avocado sauce and serve immediately.

    • Chung-Ah says

      Marylou, as I am not a registered dietician, I do not feel comfortable sharing nutritional information for my recipes. Please use online resources at your discretion to obtain such information.

  7. Mélanie says

    This is so yummmyyy!! I add a leaf of kale for an extra kick, a few chia seeds too. Took me less time to make the sauce than it took to cook the pasta. If you’re in the mood for pasta right now but don’t want anything plain, make this! It’s delicious!

  8. kim says

    Thanks for posting this Chung-Ah! I had a lot of avocados the other day, and I ended up making guacamole with them and eating guac and chips for dinner. I much would have preferred to do this pasta. I stumbled upon your blog while searching for something else and then found the avocado recipe! Now I know for next time! Love it when things like that happen.

  9. Brittany says

    This was spectacular. I used whole wheat rotini pasta and skipped the corn because I didn’t have it at home. I’m am a vegetarian, my boyfriend is not… but he went back for seconds nonetheless!

  10. Lisa says

    I just made this, made a few changes, i didn’t add salt or oil. And instead of noodles i did zucchini noodles uncooked so this meal was more raw, I had no garlic so i used garlic powder…turned out fab! Thanks for the recipe! Will definitely make again.

  11. Harriette says

    I like the idea of the corn in it. My mind is going crazy. I’m gluten intolerant. Always on the lookout for yummy recipes.

  12. Saskia says

    I made this today and it was very good. It was such a hot day that I didn’t feel like cooking but still wanted a hot meal. Cooking a bit of pasta isn’t really cooking in my book.

  13. Tania says

    I just tried this and I must said it was surprisingly delicious!! I never knew how to eat avocado and this is a great recipe for it, so easy and tasty….. thank you for sharing!!!

  14. Esther Madzay says

    Made this the other day–delicious–and it does reheat the next day, incidentally, added grated parmesan on top. Yum!

  15. Tracey says

    This was yummy! However, I wanted to lighten it up just a bit, so instead of 1/3 ocup oil, I used about half as much and added water to thin it out. It was still wonderfully creamy! Thanks for a recipe I can make with the basil, lemons, and tomatoes I grow.

    • Chungah says

      You can certainly give the blender a try, but it is really best to use a food processor to create a smooth emulsion of the sauce.

  16. says

    This was SO good! I made this tonight with a few changes (added 1/2 tbsp more lemon juice, and cut the olive oil to only 2 tbsp) and it was DELIGHTFUL! I will definitely make this again. Thanks for a winning recipe – healthy and delicious! Just lovely. :)

  17. Ruth says

    I work at a Bible School in Costa Rica and we have an avocado tree on campus. This’ll be awesome to use up our extras this week!

  18. says

    I just tried this. It is SO good! The avocado is almost like an Alfredo sauce. Super creamy and smooth. I didn’t have any corn, but it still tasted amazing without it. =) I will definitely be adding this to my weekly meal shift. Thank you for sharing!

  19. Tira says

    Hi, came across this simple and lovely recipe. May i know to make the avocado creamy, besides using skimmed milk, can i either use whipping cream or low fat UHT milk?

    Thanks.

    • Chungah says

      Tira, the sauce is already amazingly creamy as it is written. I do not recommend adding additional ingredients such as milk or whipping cream as it may completely alter the texture/taste of the dish.

  20. maya hu says

    Where did you get your nutritional info from?
    I am worried because this looks soooo good, but then I put your recipe into myfitnesspal and its giving me 800 calories per serving??? D:

    • says

      Hi!
      I’m the Dietitian who provides the Nutrition Info for the Damn Delicious recipes. I accidentally entered “cooked pasta” instead of “dry pasta” when doing the calculations. The current Nutrition Facts reflects this correction.
      Please keep in mind that there are so many variables when calculating nutrition information that it should always be taken as an estimate.
      Jessica

  21. Shannon says

    I found this on Pinterest and made it last night with zucchini noodles – just sautéed them until they were warm then mixed with the sauce and tomatoes. Served mine with some cooked crumbled sweet Italian sausage over it – great meal that worked for me (I’m Paleo) and my vegetarian sister! Thanks for the great recipe.

  22. Katie says

    This was amazing! I even had it a couple days later, and the sauce kept nicely. I think the lemon helped preserve it.

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