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?
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I looked up “healthy meals” to make and found this. Looks so healthy – but according to the nutritional info it’s pretty high in calories and total fat. I made this for my family and they liked it. I had to have a pretty small portion since I’m watching my weight, but it was good (I worked it out to how many weight watchers points it would be. For 1 serving, about 16 points. Wow.).
Kris, avocados have a healthy fat profile. But fats do have over twice the calories per gram than protein or carbs so if you are counting calories, then it would be best to have a smaller portion of a high fat food. Unfortunately, calories don’t tell the full story. Fat helps to keep us feeling fuller for longer so foods that have fat will prevent us from coming back to the kitchen sooner to eat again.
Made this tonight and loved it! Only one change: subbed toasted pine nuts for the corn. Delicious…thank you!
Just made some! So good! Loved it!
Made this tonight for my boyfriend and I and we absolutely loved it! I made this with orecchiette pasta instead and it was delicious!!! I might not use as much basil as next time but overall it’s a keeper. Best part is i have plenty leftovers, thank you so much for the recipe!
Has anyone tried on spaghetti squash?
Flavorful recipe, thank you!
I’ve made this twice already and love it!
This looks AMAZING and so healthy. I’m going to switch to Zucchini noodles for a healthy version. Thank you for great inspiration! I’m a massive fan. xx
Made this for lunch (used dried basil) – it was great! Next time, I’ll try some of the additions that are being suggested.
How much dried basil did you use?
This pasta was delicious! The only thing I added was toasted pine nuts which were great!
I wonder if adding some chicken to this would taste okay??
I haven’t tried it myself but that sounds like an amazing addition!
Just wondering if there was something else we could use if we don’t have a food processor? Really want to try this out but not sure what else could be a substitute? I don’t have much in terms of kitchen supplies, just bowls, pots and pans since I just moved cities!
You can try using a blender but this recipe really is best when a food processor is used.
Just made for dinner. No basil used baby spinach and rocket. Also roasts baby toms for half hour. Great meal. Add some pasta water at the end to give lustre and make into sauce. Next time will add a small chilli, no seeds, just a bit of heat and will add more tomatoes and pine nuts. Would also work well with some smoked salmon stirred through. Will certainly make again thanks for sharing
You have just nailed it with the smoked salmon
This was amazing! I even had it a couple days later, and the sauce kept nicely. I think the lemon helped preserve it.
I found this on Pinterest and made it last night with zucchini noodles – just sautéed them until they were warm then mixed with the sauce and tomatoes. Served mine with some cooked crumbled sweet Italian sausage over it – great meal that worked for me (I’m Paleo) and my vegetarian sister! Thanks for the great recipe.
Where did you get your nutritional info from?
I am worried because this looks soooo good, but then I put your recipe into myfitnesspal and its giving me 800 calories per serving??? D:
Hi!
I’m the Dietitian who provides the Nutrition Info for the Damn Delicious recipes. I accidentally entered “cooked pasta” instead of “dry pasta” when doing the calculations. The current Nutrition Facts reflects this correction.
Please keep in mind that there are so many variables when calculating nutrition information that it should always be taken as an estimate.
Jessica
Try using a Florida avocado instead of the Hass. It is called a Slimcado because it has fewer calories and less fat.
YUMMMMM this looks AMAZING! I’m am extremely guilty of making guacamole and a bag of chips for dinner.. Or just eat it with a spoon.
Hello there! Wonderful recipe, I tried it today and it tasted soooo good! I will definitely do this again, and tomorrow I’ll let my parents try this out (I made a large batch of sauce, too much for just one person.)
Here’s the pics
while preparing –> https://www.flickr.com/photos/usychan/15281178302/
before eating yum yummmm –> https://www.flickr.com/photos/usychan/15100030970/
(I didn’t put the corn kernels – don’t fancy them 🙂 )
Big hit with the house. Had some leftover sauce and used it as spred on toast
Gonna try it on Saturday …
Hi, came across this simple and lovely recipe. May i know to make the avocado creamy, besides using skimmed milk, can i either use whipping cream or low fat UHT milk?
Thanks.
Tira, the sauce is already amazingly creamy as it is written. I do not recommend adding additional ingredients such as milk or whipping cream as it may completely alter the texture/taste of the dish.