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!
As a general comment, I LOVE YOUR SITE!! You have become our go-to place for menu planning!!
I wonder if the avocado sauce would be yummy on zucchini “noodles,” like in the Zucchini Shrimp Scampi recipe? I think my main concern would be the zucchini would be too wet and dilute the avocado’s creaminess. Thoughts?
That sounds like a great idea but without trying it myself, I can’t really say how it will turn out!
I made the recipe with zucchini noodles and it was fantastic; nothing comes close to how well the zucchini’s flavor matched the sauce’s. I don’t recall there being too much moisture, but can’t promise, though it’s definitely worth it either way!
Hello,
My husband and I made this over the weekend, and it was wonderful we did add turkey bacon because it reminded me of a BLAT(bacon, lettuce, avocado, tomato). I think I will be making this for any up coming potlucks. We had leftovers and ate it the next day cold and it kept just fine, the sauce was still vibrant green and absolutely no brown showing. This dish is good at room temperature and cold, I think this would be great with spiral pasta as well and it could be a pasta salad. Thank you so much for this recipe.
I tried this recipe yesterday and made it without garlic but with wild garlic pasta. It was so so good. Thanks for the recipe, can not wait to make it next time!
Delicious! Made this tonight! Everyone loved it! Next time I make it I want to try substituting cilantro for the basil as I love cilantro with avocado!
Thanks! This is the 6th recipe i’ve tried from your blog and they’ve all been delicious!
Just made this recipe this evening, adding one too many garlic (hot!). The corn add’s to it, so glad I used it. Also, added grilled chicken which I believe sent it over the top to awesome. Thank you for the recipe!
I think it could be extremely healthy and tasty with zucchini noodles. I own this slicer and love vegetable pasta it makes. It’s perfect for this recipe.
Looks delicious! We are definitely going to try this,
made it. loved it. appreciate it. 🙂
this recipe looks incredibly yummy, my husband and i can’t wait to try it. thanks for sharing!
🙂 Melis
http://FashionMews.com
This sounds delicious! I wonder how it would be on spaghetti squash instead of pasta? Has anyone tried that?
Made this for my picky toddler with great success! Added chicken sausage, some shredded parm, and a handful of chopped walnuts (only on my dish). Might even sneak a few spinach leaves into the food processor next time for an added punch. YUM!
ThIS is definitely damn delicious! Thanks a lot
Certainly not using regular pasta to make this (gluten problem here), but I’ll give it a go with my zucchini noodles instead. Sounds so yummy!! 🙂 I made something very similar to this for my own recipe book, but never thought to corn or tomatoes…
How did it work out? I just posted a question about it here, worrying that the zucchini would be too wet and dilute the avocado. Would love another great excuse to use my spiralizer, though!!
I just wanted to say this was an amazing sauce and we could not get enough of it! I kind of changed it up to resemble guacamole with lime juice, onion, and roasted garlic instead of raw garlic. So amazing!
I made this for dinner tonight and it was wonderful. The sauce was so creamy. I only used two garlic cloves and it was pretty garlicky (which upsets my stomach) so they must have been powerful cloves! I skipped the corn because it also bothers my stomach. With a salad and a loaf of bread it was a wonderful dinner. I just can’t get over that sauce! No cream — no cheese! Wow.
I really wanted to like this!!! I made it and it didn’t turn out how i thought it would. The recipe was followed to the T. I think too much OO.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that failures and mishaps can still happen even if a recipe is followed to a T. Perhaps the avocado you used were not ripe enough? Or maybe this was not seasoned properly? A little bit of salt and pepper go a long way!
i like this recipe, so much !
i always made, when i have time!
thanks.
Just made for lunch. Really really delicious!!! Yummmmmmm!
Absolutely going to try many of your recipes. As a single person, I make 2-3 recipes a week that I can freeze for suppers and lunches. Than I just add fruits and healthy snacks. Thus avoiding fast food and eating out. I limit my budget to one restaurant meal a month.
Kate.. how do you freeze this.. also does the texture change when you reheat?
I made this with spaghetti squash instead of pasta and left out the corn to make it a Whole30 recipe! Simply wonderful!