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.
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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.
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!
do you have the nutritional info? 🙂
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.
Is this a warm meal?
Yes, this is best served warm. Just be sure to toss the hot drained pasta with the avocado sauce and serve immediately.
I almost swooned when I saw the picture and the title. Soooo into pasta and avocados lately. Eating a whole one in my salad at night. Decadent! I had to pin this!!!!
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.
This looks yummy! I love avocado, so I’m definitely going to try this!
This sounds amazing!
This looks so good and really easy. Going to be putting it on the menu this week. Thank you for all your delicious recipes.
I have all the ingredients apart from the cherry tomatoes, but I am sure it would still be delicious. This looks fantastic 😀 Thanks for the inspiration! x
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!
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.
YUM! Totally need to get on this!
This looks so amazing an creamy! Definitely want to try this out!
http://youtube.com/addalittlefood
It’s the weekend, I was craving noodles and had opted for a local noodle joint but so glad I saw this post in Instagram. Change of plans fam! Lol Thanks for the great timing!
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!
Unfortunately, it will not keep until the next day. It is best served immediately.
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!
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
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 🙂
Wrong…it was good cold 3 days later
who had any left over? I made this up and was not sure how long it would keep, so had all ingredients ready and put together at the time of serving, absolutely beautiful, thank you.
It’s fantastic a few days later! Didn’t brown at all
Yay! I’m so glad!
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.
I put the avocado sauce in silicone ice cube trays. When I’m ready to make the pasta I just take enough cubes out and defrost it or just place it in the pan with the pasta. I use zucchini instead off pasta. And I saute it. It’s sooo good. It holds up for a while in the freezer.
That is genius!!
Gosh your creativity is just spectacular…what an awesome recipe! Bookmarking and trying for sure 🙂
Happy Blogging!
Happy Valley Chow
I love how creamy this is, what a great pasta!
What a gorgeous, decadent looking dish and to top it off – no guilt! Can’t wait to try it. Pinning 🙂
Holy crap this looks great! I want to eat it right now!
Holy smokes – that looks delicious. I love the idea of having a creamy sauce without the cream!!!