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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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.
I made this to put on trader joe’s corn and burrata ravioli and chicken poblano ravioli. It was amazing! I will definitely be making it again
This with chickpea pasta is super delicious.
OMGoodness this is not only super easy but wow, it is amazing! I did modify it a bit mostly because I didn’t have any corn, but instead I used the rest of the pine nuts, and instead of raw garlic, I used roasted garlic. I am looking forward to sharing this recipe with friends! Thank you!
Rich, creamy, fresh, and delicious. Wonderful meal to kick off the summer season.
This was fantastic! My son and I absolutely loved it and my husband added grilled chicken as well. We haven’t had a bad meal yet from Damn delicious!!!!
Looks delicious. Thank you.
Delicious!
I am so surprised at how this turned out considering that the recipe is so simple – I did not use all of the oil and used another users suggestion to add spinach because I did not have enough fresh Basil – Absolutely delicious and my husband was very pleased with the vegetarian meal 😉
Thank you soooo much ! It was unbelivably tasty
How many cups of sauce does this make? Will processing it in a blender work too?
I smooshed it up in a bowl with a fork and it was fine. I doubt it was as creamy as the original recipe but it was fantastic nonetheless.
Very light and flavorful! Even my son loved it!
this was soooo good! Thank you. It was a great way to get my kids to eat avacados.
This is in the regular rotation in our house. It is quick, easy, and delicious. I leave out the corn and top with Parmesan.
Love, Love, Love this! ! I roasted the tomatoes first, then combined it with everything…. turned out perfect!!
This was so very yummy! Very creamy flavor. I added some sautéed mushrooms, and didn’t add any oil. It was still creamy and delicious!
Sauce is wonderful and versatile. Have used as a mayonnaise substitute with great success as well as a pasta sauce. Used spinach leaves since fresh basil was not available. Added in basil and oregano to season. Will make again and again.
Pretty good…would halve the amount of olive oil next time — the recipe as-written was a bit too oily for my liking and the olive oil flavor was a bit too strong.
This was really tasty – creamy but healthy at the same time. The only problem for me was that the ingredients didn’t emulsify. I added a few table spoons of (cashew) yogurt and it was incredible – so creamy!
Great recipe. Emulsifying it with the oil makes it really creamy – almost tastes like it has cheese in it. Added a toasted pine nuts and used lime juice but otherwise followed the recipe as described.
Damn Delicious
Thanks for the recipe
Sprinkled with toasted pine nuts as a topper
Yummo