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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Loos Amazing! I am planning on making this tomorrow for my lunch club at work; should I store the sauce separate from the pasta and toss together at lunch time?
Yes, absolutely.
This sounds so tasty! I will be trying it for sure. And will share it on my work Facebook page too, I’m always looking for healthy recipes to suggest to my clients. Thanks 🙂
Julie
I made this tonight on a whim. I ate it all in one sitting. Oops. It’s tasty.
I made this and I wish I would have left out the lemon juice..it made the recipe taste like guacamole. Not what I was expecting.
This was very rich and creamy. I made too big a quantity but the avocado kept well for the next two days without going black (I did double the amount of lemon juice though). Thanks for the recipe!
Can I use spinach instead of basil leaves ?
Yes, absolutely, but without further recipe testing, I cannot say how much this will change the overall taste/texture of the dish. As always, please use your best judgment.
Preparing this pasta with a twist is awesome. It looks good and healthy.
Just made this tonight. A TOTAL HIT!! Everyone loved it. Super healthy, super quick, and super easy! So recommend making this.
Wow! these looks awesomely delicious. It’s a little different but looks delicious. I might wanna try this recipe. Thanks for posting.
This is SO delicious! I’m a cheese fanatic so I added some fresh grated parm. I also added a bit of lemon juice to prevent browning. I roasted the tomatoes and corn under the broiler to add a bit of caramelized flavour too. Such a hit with my family! Thanks for the delicious recipe!
I’m going to try roasting the corn and tomatoes next time. That sounds yummy
I made this last night and it was delicious. My carnivorous family ate it with grilled chicken. I was happy without. I’m eating leftovers today for lunch and while the avocado sauce isn’t pretty today, it tastes just as good as it did last night.
This is absolutely delicious. I’ve just finished eating a bowl of this and I’m ready for seconds. I had some leftover grilled chicken breast so added that to it and a bit of grated mature cheddar – Devine! Thank you so much for this recipe. It was easy and didn’t take a long time either.
I followed the instruction step by step toward the end. In my second batch I used 5 half walnuts and added to mixture. I found it very nice and delicious.
Thank you for sharing.
kombizz
I just made this (w/some minor changes) and it’s delicious. Added a whole flat can of salted anchovies to the avocado mixture…no olive oil…used the pasta water to thin it out a bit. Still turned out creamy and oh, so good. Thank you. Didn’t tell my BF that I added anchovies (since he hates em) til he was on his second bowl.
Looks delicious!! Do I need to worry about the sauce during black like anything else you make with avocados?
It should keep for at least a day or so, but I can’t really say for sure – we didn’t have leftovers to store! 🙂
I will try this with zucchini noodle, to cut some cals!!
Made this tonight – big hit with everyone! Has a nice summery, fresh, feel to it. Goes well with warm focaccia bread.
Made this tonight for dinner and it was amazing! I omitted the basil and used avocado oil instead of olive oil. I also used canned mexicorn instead of regular corn. It was a great filling dish!
Absolutley delicious! I even left out the oil because of my diet and it was fantastic! Thank you!
I had avocados in my fridge that were over ripe, when searching on Pinterest for other ways to use avos(I’m from Australia and we tend to shorten words a lot), I came across your recipe and went off and made your dish straight away!
I added chicken to my pasta dish cause we all know chicken goes well with avo and corn too and it was great! Really naturally creamy from the avocado, with the lemon to counteract, sweet from the corn, basil and cherry tomatoes and delicious and chicken as the protein. Thank you for sharing!
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