Avocado Pasta
This avocado pasta is a creamy, fresh, and comforting pasta dish made without cream. Ripe avocados blend into a silky sauce with garlic, lemon, and olive oil, creating a light yet satisfying meal that’s ready in under 30 minutes. Perfect for busy weeknights, warm days, or anytime you want rich flavor with wholesome ingredients.
Ingredients
- Main Ingredients
- 12 oz pasta spaghetti, linguine, or penne
- 2 ripe avocados halved and pitted
- ¼ cup fresh basil or parsley loosely packed
- Flavor Base
- 2 cloves garlic
- Juice of 1 lemon
- 3 tbsp olive oil
- ¼ tsp freshly cracked black pepper
- Pantry Staples
- Salt to taste
- Red pepper flakes optional
- Optional for Serving
- Grated Parmesan cheese
- Extra fresh herbs
Instructions
- Cook the Pasta
- Bring a large pot of well-salted water to a boil.
- Cook pasta until al dente according to package directions.
- Reserve ½ cup pasta water, then drain.
- Make the Avocado Sauce
- Add avocado flesh, garlic, lemon juice, olive oil, salt, and pepper to a blender or food processor.
- Blend until completely smooth and creamy.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Combine
- Toss hot pasta with the avocado sauce until evenly coated.
- Add more pasta water as needed for a silky consistency.
- Serve
- Serve immediately.
- Top with fresh herbs, Parmesan, or red pepper flakes if desired.
Notes
- Lemon juice is essential to keep the sauce bright and green.
- Avoid heating the sauce directly—toss it with hot pasta instead.
- Sauce thickens quickly; pasta water helps maintain a creamy texture.