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!

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!


  • 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


  • 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.


Adapted from Comfort of Cooking


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.


  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

          • Dawn says

            The best way to keep guacamole – or any prepared avocado dish – green for an extra day or two is to remove the potential for air contact. Plastic wrap in direct contact with the surface of the food instead of “tenting” the container. Or a vacuum sealer if available. If you can handle a little extra acid (lemon or lime juice) in the dish, that is also very helpful. This will “keep” for a day or two – it just may not be pretty :)

    • Patricia says

      Well I am just eating my leftover avocado pasta from yesterday and they look and taste just as delicious as the first day! I can’t say if I put more lemon juice (Did it to taste), but I put sarandrap right on top of the preparation and then put the lid.

  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.

    • David says

      It actually tastes just great! I had to serve them cold the other day and it was really delicious! I actually prefer it! The recipe yields so much, you’ll definitely have leftovers.

  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?


    • 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

      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.

  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.

  23. Her says

    Just made for dinner. No basil used baby spinach and rocket. Also roasts baby toms for half hour. Great meal. Add some pasta water at the end to give lustre and make into sauce. Next time will add a small chilli, no seeds, just a bit of heat and will add more tomatoes and pine nuts. Would also work well with some smoked salmon stirred through. Will certainly make again thanks for sharing

  24. Kelly says

    Just wondering if there was something else we could use if we don’t have a food processor? Really want to try this out but not sure what else could be a substitute? I don’t have much in terms of kitchen supplies, just bowls, pots and pans since I just moved cities!

  25. Sandra says

    Made this for lunch (used dried basil) – it was great! Next time, I’ll try some of the additions that are being suggested.

  26. says

    This looks AMAZING and so healthy. I’m going to switch to Zucchini noodles for a healthy version. Thank you for great inspiration! I’m a massive fan. xx

  27. Jadie says

    Made this tonight for my boyfriend and I and we absolutely loved it! I made this with orecchiette pasta instead and it was delicious!!! I might not use as much basil as next time but overall it’s a keeper. Best part is i have plenty leftovers, thank you so much for the recipe!

  28. says

    I looked up “healthy meals” to make and found this. Looks so healthy – but according to the nutritional info it’s pretty high in calories and total fat. I made this for my family and they liked it. I had to have a pretty small portion since I’m watching my weight, but it was good (I worked it out to how many weight watchers points it would be. For 1 serving, about 16 points. Wow.).

    • Chungah says

      Kris, avocados have a healthy fat profile. But fats do have over twice the calories per gram than protein or carbs so if you are counting calories, then it would be best to have a smaller portion of a high fat food. Unfortunately, calories don’t tell the full story. Fat helps to keep us feeling fuller for longer so foods that have fat will prevent us from coming back to the kitchen sooner to eat again.

  29. LeAnn h says

    I made this with spaghetti squash instead of pasta and left out the corn to make it a Whole30 recipe! Simply wonderful!

  30. Kate Sutherland says

    Absolutely going to try many of your recipes. As a single person, I make 2-3 recipes a week that I can freeze for suppers and lunches. Than I just add fruits and healthy snacks. Thus avoiding fast food and eating out. I limit my budget to one restaurant meal a month.

  31. Ailin says

    I really wanted to like this!!! I made it and it didn’t turn out how i thought it would. The recipe was followed to the T. I think too much OO.

    • Chungah says

      I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that failures and mishaps can still happen even if a recipe is followed to a T. Perhaps the avocado you used were not ripe enough? Or maybe this was not seasoned properly? A little bit of salt and pepper go a long way!

  32. says

    I made this for dinner tonight and it was wonderful. The sauce was so creamy. I only used two garlic cloves and it was pretty garlicky (which upsets my stomach) so they must have been powerful cloves! I skipped the corn because it also bothers my stomach. With a salad and a loaf of bread it was a wonderful dinner. I just can’t get over that sauce! No cream — no cheese! Wow.

  33. says

    Certainly not using regular pasta to make this (gluten problem here), but I’ll give it a go with my zucchini noodles instead. Sounds so yummy!! :) I made something very similar to this for my own recipe book, but never thought to corn or tomatoes…

    • Jill says

      How did it work out? I just posted a question about it here, worrying that the zucchini would be too wet and dilute the avocado. Would love another great excuse to use my spiralizer, though!!

  34. Angela says

    Made this for my picky toddler with great success! Added chicken sausage, some shredded parm, and a handful of chopped walnuts (only on my dish). Might even sneak a few spinach leaves into the food processor next time for an added punch. YUM!

  35. Pegjayne says

    This sounds delicious! I wonder how it would be on spaghetti squash instead of pasta? Has anyone tried that?

  36. says

    I think it could be extremely healthy and tasty with zucchini noodles. I own this slicer and love vegetable pasta it makes. It’s perfect for this recipe.

  37. Sherri S. says

    Just made this recipe this evening, adding one too many garlic (hot!). The corn add’s to it, so glad I used it. Also, added grilled chicken which I believe sent it over the top to awesome. Thank you for the recipe!

  38. Julie says

    Delicious! Made this tonight! Everyone loved it! Next time I make it I want to try substituting cilantro for the basil as I love cilantro with avocado!

    Thanks! This is the 6th recipe i’ve tried from your blog and they’ve all been delicious!

  39. Natasa says

    I tried this recipe yesterday and made it without garlic but with wild garlic pasta. It was so so good. Thanks for the recipe, can not wait to make it next time!

  40. angela k says

    My husband and I made this over the weekend, and it was wonderful we did add turkey bacon because it reminded me of a BLAT(bacon, lettuce, avocado, tomato). I think I will be making this for any up coming potlucks. We had leftovers and ate it the next day cold and it kept just fine, the sauce was still vibrant green and absolutely no brown showing. This dish is good at room temperature and cold, I think this would be great with spiral pasta as well and it could be a pasta salad. Thank you so much for this recipe.

  41. Jill says

    As a general comment, I LOVE YOUR SITE!! You have become our go-to place for menu planning!!

    I wonder if the avocado sauce would be yummy on zucchini “noodles,” like in the Zucchini Shrimp Scampi recipe? I think my main concern would be the zucchini would be too wet and dilute the avocado’s creaminess. Thoughts?

  42. michelle says

    Made this last night and added a shredded cilantro lime chicken to the top and it was amazing. The pasta is so flavor full on its own. Definitely will make this again. Thank you.

  43. Michelle says

    made this last night and everyone loved it! Amazing creamy sauce, so easy to make. My kids ate it up and my husband had seconds. Will be adding this one to our meal rotation for sure! Thanks for the recipe.

    • Chungah says

      That sounds like a great substitute but I can’t really say for sure without further recipe testing. Please use your best judgment.

  44. Pierre Chiasson says

    I made this dish last night and it is amazing!!! There was some leftover which I had for lunch today and it was even better! This recipe is a KEEPER! I actually roasted my tomatoes with a bit of olive oil and a dab of brown sugar… As a vegan, I really missed regular Pesto with parmesan… but this recipe is as good, actually it’s better! Thank you for sharing!

  45. Torrie says

    MMM. I made this with bow tie pasta and added Parmesan cheese and double the garlic. Very good cold as a pasta salad. Highly recommend (:

  46. says

    I made this with Garlic Confit and the resulting garlic infused oil. OH MY. SO delicious! Can’t wait to make again!

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  47. Kelly says

    I’ve made this a handful of times and everyone loves it!

    Tonight I made a Mexi version. I subbed the basil for cilantro, lemon for lime juice, and in addition to the corn and tomato, added some diced jalapeños and onion to stir into the pasta. Delicious! You should try!

  48. Aimee says

    I’ve made several avocado pastas, but nothing compared to this one. Absolutely amazing, even my picky brother enjoyed this meal. I would recommend adding shrimp to it as well- it made it taste even better. Overall, I will highly recommend this meal- it’s super healthy and delicious!

  49. Megan says

    This is a great recipe. I made it tonight using fresh corn off the cob instead of canned. Delicious!

  50. Janola says

    Hello! I made this last night and it was so good! My husband was afraid it would taste like guacamole, but since the herbs were different and with all the lemon juice, it gave the sauce a light flavor and a very rich and satisfying mouth-feel. We both enjoyed it! I sauteed some onion and mushrooms and added it to the pasta before adding the sauce. As for leftovers, I saved the sauce separately from the pasta and veg, put it in the smallest container it could fit in, put cling film on it so that it touched the whole top of the sauce, and placed in the fridge. This morning, still looks bright and green! So looking forward to leftovers for lunch!

    Thanks for sharing this. I’ve tried several of your recipes and have yet to be disappointed. :)

  51. J says

    Hello! This looks amazing! But, I’m a little concerned about the calorie count please tell me this is type-o? Waiting patiently!!

  52. Brandy says

    I can’t say enough how much we love this meal! It’s so, so good and here in SoCal, we can get avocados so cheap. It’s so simple and easy. My whole family loves it! We never have leftovers. :) Thanks so much for sharing this recipe!

  53. Marilyne says

    I stay away from pasta – so, I wonder if substituting spiralized zucchini noodles will work in this recipe?

  54. Thijs says

    I just found your recipe on pinterest and it looks really good so I definitely want to make it.
    My only question is what would be a good addition to this dish?

  55. Sandrina says

    fabulous ,,,, I love avocado with any thing !!!
    I never thought Avocado with pasta will be so DELiCIOUSE ! Thank you!

  56. Tammy says

    I had avocados in my fridge that were over ripe, when searching on Pinterest for other ways to use avos(I’m from Australia and we tend to shorten words a lot), I came across your recipe and went off and made your dish straight away!
    I added chicken to my pasta dish cause we all know chicken goes well with avo and corn too and it was great! Really naturally creamy from the avocado, with the lemon to counteract, sweet from the corn, basil and cherry tomatoes and delicious and chicken as the protein. Thank you for sharing!

  57. Brittney says

    Made this tonight for dinner and it was amazing! I omitted the basil and used avocado oil instead of olive oil. I also used canned mexicorn instead of regular corn. It was a great filling dish!

  58. Helen says

    Made this tonight – big hit with everyone! Has a nice summery, fresh, feel to it. Goes well with warm focaccia bread.

    • Chungah says

      It should keep for at least a day or so, but I can’t really say for sure – we didn’t have leftovers to store! :)

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