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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!
Can this be eaten as a left over/re heated?
This is best served immediately as this does not hold up well as leftovers.
I reheated it (microwave – a minute and stir, another couple minutes) the next night and it was still yummy. Since I’m single, much as I was tempted, I can’t eat the whole thing in one sitting. I would have left the veggies to add later since tomatoes don’t nuke well.
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!
Do you have any tips for those of us who are using blenders instead of food processors?
I recommend stirring and blending periodically to make sure all the chunks of avocado are blended smoothly.
I absolutely love avocados, but I have never thought of using them in this way. I can’t wait to try this. Thanks!
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. 🙂
Can you blend this sauce in a blender…..I don’t have a processor. …
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.
Thanks, this is a great idea, i’m gonna do this tonight 🙂
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.
I have made avocado pasta before and oh-my-gosh. It’s SO delicious. This looks amazing, I will try next time with your recipe.
http://www.dancingthroughsunday.typepad.com
Made this the other day–delicious–and it does reheat the next day, incidentally, added grated parmesan on top. Yum!
Can’t wait to try this! This is on the weekend meal plan for sure!
Thanks for sharing.
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!!!
Does anyone know how this is served cold? Not sure how leftovers would taste. THANKS!
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.
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.
Pingback: Avocado Caprese Pasta | The Diaries of a Foodie
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.
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.
Excellent……I omitted the corn and added the zest of the lemon as well. Fantastic!
I don’t buy canned corn. Was it okay without it?
Yes, you can omit the corn. You can also substitute roasted corn.
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!