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!
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.
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.
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.
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.
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
Ingredients
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- ½ cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup olive oil
- 1 cup cherry tomatoes, halved
- ½ 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.
Did you make this recipe?
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Absolutely delicious! And so easy. It’s now part of my regular plant-based meal rotation.
I substitute water instead of the olive oil for an oil-free recipe — have tried the standard version and, honestly, the oil-free version is just as good. (I also use wholewheat fusilli.)
Did not expect to like this but it was good. I’ve made many batches of basil pesto over the years and was pleasantly surprised!
Read the reviews. Made 16 oz pasta (normal package size-fusilli). For the sauce, I threw in a large handful of baby spinach, reduced olive oil in the pesto to 1-2 TBSP and thinned it with pasta water. Only had a large purple cherokee tomato, so chopped it up. Used a little more than a half cup of frozen corn nuked and drained. In my opinion, the corn added nothing to this dish. Next time I will try pistachios and other veg. Tasty!
I don’t have corn since no one our family likes it (unless it’s popcorn ) and I ran out of cherry tomatoes, so I added an extra handful of spinach leaves to the sauce, it’s delicious I used GF pasta bc I’m gluten intolerant, stored the rest of the sauce in the fridge for Monday since I have a busy day ahead… Used fusili pasta now, Monday I’ll use spaghetti and if I can get some cherry tomatoes I’ll add those as well
This does indeed look quite lovely! Although never tried avocado before!
A bit bland until you added extra salt at the end. Super easy to make, great weeknight dinner, great vegetarian option, creamy. Thick texture so definitely add extra noodles, I did 16oz instead of 12oz.
This was delicious! I also reduced the olive oil to 2 tbsp and used the pasta water to thin it a bit further. I also added two handfuls of spinach and used peas instead of corn and chickpea pasta to up the protein for my little one.
I just wanted to let you know this has been my go-to recipe for years now (I have made it already twice this week). It is so tasty, comforting and incredibly easy and quick to make. Also so great when travelling as all ingredients are easily obtainable almost anywhere in the world. Thanks so much for posting it!
This was the greatest thing I’ve ever tasted in my life. I didn’t have fresh basil nor cherry tomatoes nor corn so I had to switch up some things but the base of this recipe set me up for a fantastic meal. I used frozen spinach, a tablespoon of olive oil instead and a bit of milk so that my blender actually works. I topped it off with some pancetta and chili flakes. I served it with luke-warm spaghetti. Thank you thank you thank you!!
I made this lovely pasta dish today. i did a tablespoon of olive oil instead of 1/3 cup. I also used about 3/4 of milk. I used a blender, so using milk made it easier to blend and very creamy.
Wow! I could not resist and had to go back for seconds. This was so so delicious.
Changes I made:
1 tablespoon of oil instead of 1/3 cup
Splash of almond milk to loosen up the mix
Used pan fried garlic
Added sautéed mushrooms in at the end
The tomato and corn really made the dish.
Chef’s kiss.
Hi, do you blend the avocado mixture with warm or cool pasta?
Delicious I added Parmesan
Fantastic! Huge hit with kids!
I added the juice of one lime and 1/4 teaspoon of cayenne pepper to kick up the flavor a bit. On our next go with this recipe, we plan on adding 3 crumbled pieces of bacon.
I had one avocado to use up because it was starting to get over ripe. So I halved the recipe. First time making this and it was absolutely delicious. I left out the cherry tomatoes and corn and it was still great.
I am wondering if I pour pasta to Avocado pesto, while the pasta is still hot?
I cooled mine but didn’t completely cold before poured into Avocado sauce, so it ended up pasta warm when I served for dinner. Is that the way you made, Chungah ? Anyway, it was very rich and yummy!
I had my doubts about this one, but so good! Not the lowest cal, but what pasta is? Much better option calorie and nutrient-wise than fettuccine Alfredo, but just as delicious tasting in my opinion. My toddler goes ham over this. Hella good!
I made this last night and it was absolutely delicious! I ommited the cherry tomatoes (since my 6-year-old doesn’t like tomatoes) and added spinach with the avocados and basil. I also sprinkled toasted pecans and strong cheedar cheese on top. Thank you so much for the wonderful quick,easy recipe, Chungah!
I love this recipe so much!!! I’ve made this tons of times in the last few years for my son.
I used so many variation, like without garlic, or with some different vegetables for added nutrition’s. Every times it comes out super delicious. Thank you.
This looks wonderful and oh-so-fresh and heart-healthy! Thank you for sharing such a simple and appetizing recipe! I believe you’d have to eat it all when it’s freshly made, as I doubt the avocado would hold up well for leftovers (with oxidation).