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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AMAZING, few ingredients , easy. Even my 8 month old loved it. Felt like it was my cheat day with how good it was.
This was excellent! I prepared it for the first time today, as-written other than substituting dried basil for fresh (a pity, but I had no fresh basil on hand) and adding thinly sliced scallions and some leftover smoked salmon. Even my husband, who is not generally excited by new recipes, raved about this one! The avocado taste was less assertive than I’d expected, and both the texture and flavour profile were outstanding. I expect that we will be adding this to our spring-summer repertoire. Thanks so much!
I use guacamole for a similar dish and it’s so delicious!
GENIUS!
I love anything Avocados. My mouth is watering as I type. Thanks for this lovely, healthy dish.
I made it and it’s delicious! And my 2 year old and myhusband loved it!
I made this tonight – except my avocados turned out to be pretty bad. So I had less than half an avocado to use. I threw a bunch of raw cashews (about half a cup) in the processor with the other ingredients, and served it with whole wheat pasta, and it turned out fabulous.
I just made this as I’m late to the avocado game. It was a littler thick. Granted I didn’t use the ripest ones, probably should have waited one more day. Is that why it was thick? Other than that it was DELICOUS!
I made this with a few substitutions, and it was still awesome. First, I used less olive oil, and instead added sour cream. I also didn’t have basil or corn, so I used slightly steamed whole spinach leaves and peas. It was so good!!
Just made this and really loved it! Can’t seem to find a vegan section on your site though – searching for ‘vegan’ only brings up one lentil chilli recipe…
Hello,
Made this following the exact ingredients and amounts, and the end result was an extremely bitter aftertaste.
Thanks
I saw this recipe and had to try it! It was super easy to make and very good. About an hour after eating it I started not to feel good. I’m vegan so started to think of what I ate that day to make me not feel so good. It was the oil. Way too much olive oil. I made this again and used half the amount of olive oil the recipe calls for and I felt fine the second time. My husband also said he felt like he does when he eats too much fried or greasy foods the first time I made it.
I just wanted to share my experience incase anyone else felt this way. Or to prevent anyone from feeling sick.
I did it today and it was amazing ! I added some spinach to blend with and replaced the olive oil by almond milk to keep the creamy but with less calories. Thanks 🙂
Heat, not hear. Stupid Siri.
Tasted great! Is this something you can make a few hours ahead? Thinking of it as a lunch box option.
So what happens with the corn and tomatos? Do you cook them? Do you hear the avocado mixture? Is it served hot or cold? I feel like there are steps missing.
There are no steps missing – it is served at room temperature.
Hi, I made this dish and was very tasty and light. I and my husband loved it. Thanks for sharing this.
Made this following the exact ingredients and amounts, and the end result was an extremely bitter aftertaste.
Awesome! I made this tonight and followed the recipe except used less oil and added some green peas. My husband and I (both 72) thought it was delicious. We have leftovers which I assume will be fabulous. Thank you for the recipe.
I’d option for some sweated out sweet onions or shallots in the mix in the blender to add that sweetness to the background. And its not hard to imagine this tossed with pancetta or nice spicy grill chicken either to make it carnivore worthy. Smokey meat would work really well here with that avacado.
This is our familiy’s most favorite dinner ever now. It is so amazingly delicious. True vegan comfort food and there is no attempt or need to recreate cheese:). I am so happy to have found this recipe!
This was so tasty! I didn’t exactly follow the recepie, and used garlic and ginger paste, and it still tasted amazing. The creaminess of the avocado is absolutely delicious!