Name: Avocado Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 12 oz spaghetti or pasta of choice; 2 ripe avocados, peeled and pitted; 1 clove garlic; Juice of 1 lemon; 1/4 cup fresh basil leaves; 2 tablespoons olive oil; Salt and pepper, to taste; 2–4 tablespoons water (to thin sauce as needed); Cherry tomatoes (optional, for topping); Red pepper flakes (optional, for topping)

This creamy avocado pasta is everything I want in a weeknight dinner — fast, flavorful, and made with nourishing ingredients. The sauce blends ripe avocados with garlic, lemon juice, and fresh basil for a velvety, vibrant coating that clings beautifully to spaghetti or any pasta I have on hand. It’s plant-based, dairy-free, and totally satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti or pasta of choice

2 ripe avocados, peeled and pitted

1 clove garlic

Juice of 1 lemon

1/4 cup fresh basil leaves

2 tablespoons olive oil

Salt and pepper, to taste

2–4 tablespoons water (to thin sauce as needed)

Cherry tomatoes and red pepper flakes (optional, for topping)

Directions

I start by cooking the pasta according to the package directions until al dente. Then I drain it and set it aside.

While the pasta cooks, I combine the avocados, garlic, lemon juice, basil, olive oil, salt, and pepper in a food processor or blender.

I blend the mixture until it’s smooth and creamy, adding a bit of water if needed to get the consistency just right.

Then I toss the warm pasta with the avocado sauce until it’s well coated.

I like to serve it right away, topped with halved cherry tomatoes and a sprinkle of red pepper flakes for a pop of color and heat.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: Approximately 420 kcal per serving

Variations

I sometimes swap the spaghetti for whole grain, gluten-free, or legume-based pasta to suit different diets. If I’m in the mood for extra protein, I’ll toss in chickpeas or grilled tofu. Adding spinach or arugula to the sauce gives it even more greens. For a nutty twist, I occasionally blend in a tablespoon of nutritional yeast or cashews for extra richness.

Storage/Reheating

Avocado sauce is best fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. The lemon helps prevent browning, but the sauce may lose some of its vibrant color. When reheating, I gently warm the pasta on the stove over low heat with a splash of water or plant-based milk to loosen the sauce. I avoid microwaving, as it can affect the texture.

FAQs

How do I keep the avocado sauce from turning brown?

I make sure to add enough lemon juice to slow oxidation, and I store the sauce with a piece of plastic wrap pressed directly onto the surface to limit air exposure.

Can I make this recipe oil-free?

Yes, I simply leave out the olive oil or replace it with a tablespoon of water or unsweetened plant milk. The avocados are rich enough to keep the sauce creamy.

What kind of pasta works best with this sauce?

I usually use spaghetti, but linguine, fettuccine, penne, or even spiralized veggies like zucchini noodles all pair well with the creamy sauce.

Can I make the avocado sauce ahead of time?

I prefer to make it right before serving for the freshest flavor, but if needed, I blend it a few hours ahead and store it tightly covered in the fridge.

Is this recipe kid-friendly?

Absolutely — the smooth texture and mild flavor make it a great way to introduce kids to avocados and fresh herbs. I sometimes skip the garlic or red pepper flakes for younger eaters.

Conclusion

This creamy avocado pasta is one of my favorite go-to meals when I want something quick, healthy, and full of flavor. It’s comforting but fresh, customizable, and always leaves me feeling satisfied. Whether I’m serving it as a light dinner or lunch, it’s a recipe I keep coming back to again and again.

📖 Recipe:

Avocado Pasta

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Author: Sophia
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

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Description

This creamy avocado pasta is a quick, healthy, and flavorful plant-based meal made with ripe avocados, garlic, lemon, and basil. It’s dairy-free, vegan, and perfect for a satisfying weeknight dinner.

Ingredients

12 oz spaghetti or pasta of choice

2 ripe avocados, peeled and pitted

1 clove garlic

Juice of 1 lemon

1/4 cup fresh basil leaves

2 tablespoons olive oil

Salt and pepper, to taste

2–4 tablespoons water (to thin sauce as needed)

Cherry tomatoes (optional, for topping)

Red pepper flakes (optional, for topping)

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Instructions

Cook the pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, combine avocados, garlic, lemon juice, basil, olive oil, salt, and pepper in a food processor or blender.
Blend the mixture until smooth and creamy, adding water as needed to reach desired consistency.
Toss the warm pasta with the avocado sauce until well coated.
Serve immediately, topped with halved cherry tomatoes and a sprinkle of red pepper flakes if desired.