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!
This was very good. I made a half-recipe (with just one avocado) and meant to add 1 T EVOO, but forgot. It was still delicious. Very garlicky, but I like that. Roasted garlic might improve the flavor even more. And I think I would actually add cheese before I added oil to this.
I’ve got the rest of the sauce under onion and lemon slices; hoping it is still good tomorrow.
I made it with Barilla red lentil pasta. Red and green, quite festive! (The pasta came out very chewy though, even though I gave it an extra three minutes in the pot. This was my first time with this pasta; next time I will cook it even longer.)
Tried it, loved it
This is great–I’ve played with adding things here and there and it’s always good–cilantro, lemon and lime juice, dill, sugar snap peas, etc.
One question: I want to make it as a cold pasta salad. I’ve found the sauce stays fresh and wonderful by itself, but if I put the leftover pasta in the fridge with the sauce mixed in already that it gets a little bitter/dull. The pasta seems to soak up the sauce. I want to make it a day or two ahead. Suggestions? I usually like pasta salad to soak up the sauce a little.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
waaaaay too much olive oil. I even used HALF the amount of oil called for bc it seemed to be a lot. The taste of olive oil was so strong, that I wound up adding some hot pepper sauce to try and mask it. Still 5 stars tho bc with a little alteration, this recipe is fire!!
Yummy…Have some leftover sauce maybe lunch tomorrow ~ will it be avocado brown? Difficult to cook for two.
Yes, the avocado may brown. 🙁
Damn I didn’t think this would be good but it sure was damn delicious. God damn.
I tried it, it was delicious! I also added walnuts and it madena good contribution, too. Thank you 🙂
This recipe was delicious! Thank you for sharing. *Thumbs Up*
This was so tasty! I replaced the pasta with zoodles for an amazing vegan treat. It tasted so fresh and flavorful. This will definitely be added as one of my regular meals.
Loved your recipes only problem is that I am the chef for south texas food bank and we cook for a large amount of children and a lot of items used are not available to us ,but I think I can work around that and make some of these delicous recipes for the children of Laredo, Texas and surrounding areas. Really NICE RECIPES Thank you Chef Stephen Pearson
Is sauce served room temp and heated only by hot noodles? Or are noodles suppose to cool to room temp? Am I suppose to heat up sauce? Is this supposed to be served cold, hot or room temp?
You can serve hot, cold or at room temperature. It’s completely up to you. 🙂
Can I use dried Basil?
I do not recommend using dried basil in this recipe.
I love this recipe so much!!! I’ve made this tons of times in the last few years, no corn 🙂
It’s one of my favorites too! Glad you like it so much.
Yum yum yum! This was just so damn delicious. Thank you
My husband and I made this last night. We substituted the corn with artichoke hearts and we used veggie pasta made from kale and spinach. It was AH-MAZING! Definitely a recipe to be made in the future.
Love this! Cooking for the first time now and smells amazing
Hello, I made the sauce as directed except I only had one avocado. Can anyone think of why the sauce alone tasted a bit bitter? Combined with pasta, tomato, corn mad is a bit less bitter. I even added some peas, which I liked. I love the idea of this dish,but I need to find out what may be the cause of the bitterness. Thank you!
It could have been the avocado – was it ripe?
This is very good, thank you, love pasta, trying to eat healthy, this fits the bill
Thank you for this recipe 🙂 It came out very nice.
I added some pan fried mushroom and celery.
Cheers!
Martin
I sub a good spoonful of pesto for the basil/garlic/oil and thin with pasta water.
I just made this tonight and I loved it. Any idea why my other half thought it tasted like I’d put banana in it?