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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fabulous ,,,, I love avocado with any thing !!!
I never thought Avocado with pasta will be so DELiCIOUSE ! Thank you!
This was so good I almost ate the entire pot myself! thanks for the recipe!
I just found your recipe on pinterest and it looks really good so I definitely want to make it.
My only question is what would be a good addition to this dish?
Thijs, do you mean a side dish to accompany the meal or added protein?
I stay away from pasta – so, I wonder if substituting spiralized zucchini noodles will work in this recipe?
Yes! Zucchini noodles should work just fine.
I can’t say enough how much we love this meal! It’s so, so good and here in SoCal, we can get avocados so cheap. It’s so simple and easy. My whole family loves it! We never have leftovers. 🙂 Thanks so much for sharing this recipe!
Hello! This looks amazing! But, I’m a little concerned about the calorie count please tell me this is type-o? Waiting patiently!!
The numbers are correct. Please remember that avocado is high in calories.
Just made this pasta for dinner and it was AMAZING!! So creamy! Thanks for an awesome recipe!
Hello! I made this last night and it was so good! My husband was afraid it would taste like guacamole, but since the herbs were different and with all the lemon juice, it gave the sauce a light flavor and a very rich and satisfying mouth-feel. We both enjoyed it! I sauteed some onion and mushrooms and added it to the pasta before adding the sauce. As for leftovers, I saved the sauce separately from the pasta and veg, put it in the smallest container it could fit in, put cling film on it so that it touched the whole top of the sauce, and placed in the fridge. This morning, still looks bright and green! So looking forward to leftovers for lunch!
Thanks for sharing this. I’ve tried several of your recipes and have yet to be disappointed. 🙂
very unique blend, I was curious to try it.
thanks.
The avocado sauce was awesome! Thank you for sharing!
This is a great recipe. I made it tonight using fresh corn off the cob instead of canned. Delicious!
I’ve made several avocado pastas, but nothing compared to this one. Absolutely amazing, even my picky brother enjoyed this meal. I would recommend adding shrimp to it as well- it made it taste even better. Overall, I will highly recommend this meal- it’s super healthy and delicious!
I’ve made this a handful of times and everyone loves it!
Tonight I made a Mexi version. I subbed the basil for cilantro, lemon for lime juice, and in addition to the corn and tomato, added some diced jalapeños and onion to stir into the pasta. Delicious! You should try!
Great! Do you think this could be frozen ? And put into a freezer bag?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I made this with Garlic Confit and the resulting garlic infused oil. OH MY. SO delicious! Can’t wait to make again!
MMM. I made this with bow tie pasta and added Parmesan cheese and double the garlic. Very good cold as a pasta salad. Highly recommend (:
I made this dish last night and it is amazing!!! There was some leftover which I had for lunch today and it was even better! This recipe is a KEEPER! I actually roasted my tomatoes with a bit of olive oil and a dab of brown sugar… As a vegan, I really missed regular Pesto with parmesan… but this recipe is as good, actually it’s better! Thank you for sharing!
Wondering if Spaghettii Squash could be used in place of pasta.
That sounds like a great substitute but I can’t really say for sure without further recipe testing. Please use your best judgment.
made this last night and everyone loved it! Amazing creamy sauce, so easy to make. My kids ate it up and my husband had seconds. Will be adding this one to our meal rotation for sure! Thanks for the recipe.
Made this last night and added a shredded cilantro lime chicken to the top and it was amazing. The pasta is so flavor full on its own. Definitely will make this again. Thank you.