Go Back

Creamy Avocado Pasta

Transform ripe avocados into a luxuriously creamy pasta sauce that's both healthy and indulgent. This vibrant, dairy-free dish comes together in under 20 minutes and delivers restaurant-quality flavor with heart-healthy fats and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Lunch, Main Course
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pasta penne, fusilli, or spaghetti
  • 3 large ripe avocados pitted and peeled
  • 3 cloves garlic minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh basil leaves packed
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup pasta cooking water reserved
  • 1/4 cup pine nuts toasted, optional
  • 1 cup cherry tomatoes halved
  • 2 tablespoons nutritional yeast optional, for cheesy flavor
  • zest of 1 lemon
  • additional fresh basil for garnish

Equipment

  • Large pot for pasta
  • Food processor or high-speed blender
  • Large serving bowl
  • Colander
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
  2. While pasta cooks, prepare the avocado sauce. In a food processor or high-speed blender, combine avocados, minced garlic, lemon juice, and olive oil.
  3. Add fresh basil leaves, half of the parsley, salt, pepper, and red pepper flakes (if using). Process until completely smooth and creamy.
  4. Taste and adjust seasoning, adding more lemon juice, salt, or pepper as needed. The sauce should be well-seasoned and bright.
  5. If the sauce seems too thick, add 2-3 tablespoons of the reserved pasta water and blend again until you reach your desired consistency.
  6. In the large pot used for pasta (or a large serving bowl), combine the drained hot pasta with the avocado sauce.
  7. Add 2-4 tablespoons of reserved pasta water, tossing gently to coat all pasta evenly. The sauce should coat the pasta without being too thick or too thin.
  8. Add halved cherry tomatoes and remaining fresh parsley, tossing gently to distribute.
  9. If using nutritional yeast, sprinkle it over the pasta and toss once more for a subtle cheesy flavor.
  10. Taste and adjust seasoning one final time, adding more salt, pepper, or lemon juice as needed.
  11. Serve immediately in warmed bowls, garnished with toasted pine nuts (if using), fresh basil leaves, lemon zest, and a drizzle of good olive oil.
  12. Finish with freshly cracked black pepper and additional red pepper flakes if desired.

Notes

Use perfectly ripe avocados for the creamiest sauce. Add lemon juice to prevent browning. Pasta water is key for perfect consistency. Best served immediately, but can be stored up to 24 hours. Add extra liquid when reheating leftovers.