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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Made this a few times and it’s one of my favorites! However, what brand food processor do you have and what cup size? I’m looking to get one! Thanks 🙂
I love my Breville Sous Chef™ Plus Food Processor, 12-Cup.
Great recipe! So – can you substitute the pasta for zucchini noodles? KIDDING! Mine kept beautifully overnight with a cut onion placed on top of the pasta, then tightly covered the bowl with Saran Wrap/cling film. Ever since I learned the cut onion trick it has changed my life! I am the only avocado liver in the house and only ever bought them if I could face eating a whole one on the spot. This was so good cold that I would make it again with macaroni and serve it as a cold salad at a barbecue. I would just take the onion out of the bowl before serving. Go google ‘store avocado cut onion’ it will change your life. I love this as well because even though avocado and lemon are yummy – sometimes you want to do something without the avocado being drenched in lemon, which doesn’t always work.
I’ve been doing a ton of avocados lately but mostly in my smoothies. So excited to try this! I think I might slightly saute the garlic first instead of leaving it raw just to see how it affects the flavor.
This is absolutely divine! Thanks for sharing.
Looks great! Is it possible to use a blender if you don’t have a food prossecor?
Yes.
That looks and sounds so yummy. 🙂 will have to try this. Thanks
Simon
I made this just now and had to use gluten-free noodles. I am not sure if I cooked the noodles properly, or if it is because they are gluten-free, but when I cooked them, drained them, and added them with the avocado emulsion, everything was kinda pasty. And the emulsion had a slight bitter taste to it. Not sure if it was the basil or garlic. Any ideas what that might be?
But all in all, it was very yummy. I added peas instead of corn because I can’t have corn.
Thanks for the recipe!
I honestly cannot say with certainty as I have never tried using gluten-free noodles myself – sorry, Celeste!
I made this last night and used the Trader Joe’s organic black bean rotini. It was AMAZING. Thank you for the recipe!!
Wonderful!! I only had one avocado, no fresh basil or tomato. SO, i used some frozen basil/olive oil cubes I had made from the summer (defrosted), used 1 clove of garlic for the pesto and added 1/2 can of petite diced tomatoes with Olive oil and garlic (simmered to decrease some of the liquid) to the pasta. I did need to thin the avocado pesto (cause i just eye- balled the olive oil) and used about 1/4 cup of pasta water. Basically you can’t go wrong with this recipe. If you don’t have the exact ingredients, Improvise and it still turns out great YUM!
Was the 1 cup parmesan cheese left out? I saw a video with all the same ingredients and they added 1 cup parmesan in the blender with the 1/3 c. olive oil.
This recipe does not require 1 cup Parmesan cheese.
Found the recipe on Pinterest, had a ripe avocado on han, decided to try making this and my life changed completely! One of the best pasta dishes ever! <3
This looks amazing!! I’m actually going to make it for my wedding for the vegan guests! I just have one question can it be made earlier in the day and then severed later or no? ( as it says serve immediately) as i will be making it the morning of ( not mix the noodles and sauce but keep them separate until severed) and then storing in the fridge as the.
Unfortunately, it will not keep until the next day. It is best served immediately. However, a reader did leave a comment stating that he used the “avocado pit trick” and it worked beautifully! 🙂
With the lemon juice in it it won’t turn brown…. I’m on Day 3 and it’s still a pretty green color 🙂
Avocado Pasta-Damn Recipes
I love this recipe – it looks so easy and I bet it tastes amazing! Thanks for sharing 🙂
looking so delicious in pictures. I hope the taste is out of this world and I can’t wait more to try this at home for the family. It also appears healthy just after looking its ingredients. Thank you for sharing delicious recipe.
Made this today. Bought a food processor just for it. Came out perfect. Used spinach fettuccine to keep it completely vegan. It was delicious. My sister who hates avocado even devoured it. Thanks for everything.
I made this recipe earlier this week using zucchini noodles and it came out good! I had a bit of trouble because I did not have a food processor and had to use the blender. I know next time I make it I’ll use a food processor! Thanks for the recipe 🙂
I made this today and I must say that this is one of the best pastas that I have EVER made! I’m trying to eat more healthy and this was perfect. I followed to recipe exactly as posted. I will put this into my dinner rotation from now on!
I really want to make this for dinner tonight, but I don’t have fresh basil. Do you have any suggestions for a substitute?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I just made this! Wow wow. It remarkable tasting. Love it. I post a pic:).