This creamy avocado pasta sauce is rich, velvety, and packed with fresh flavor. I blend ripe avocados with garlic, basil, lemon juice, and olive oil to create a nutrient-dense sauce that clings beautifully to pasta. It’s a perfect dinner option when I want something that feels indulgent but is still light, refreshing, and easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe avocados
1 garlic clove
1/4 cup fresh basil leaves
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and black pepper, to taste
2–4 tablespoons water or pasta cooking water (to thin)
12 oz cooked pasta of choice
Optional toppings:
Cherry tomatoes, halved
Grated parmesan or vegan alternative
Red pepper flakes
Fresh basil for garnish
Directions
I cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
I add the garlic, fresh basil, lemon juice, olive oil, salt, and pepper.
Then I blend everything until it’s smooth and creamy, then slowly add water or reserved pasta water, one tablespoon at a time, to reach my preferred sauce consistency.
I taste and adjust the seasoning if needed.
Next I toss the warm cooked pasta with the avocado sauce until it’s evenly coated.
I serve it immediately and often top it with cherry tomatoes, grated cheese, red pepper flakes, or fresh basil.
Servings and timing
This recipe makes 2 servings and takes about 20 minutes from start to finish.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Calories per serving: Approximately 420 kcal
Variations
I sometimes swap the basil for fresh cilantro or parsley for a different herbal twist.
To make it spicier, I add a dash of cayenne pepper or more red pepper flakes.
For a protein boost, I stir in some cooked chickpeas or grilled tofu.
If I want a low-carb version, I serve the sauce over spiralized zucchini noodles or spaghetti squash.
I’ve also used this sauce as a dip for veggies or as a spread on sandwiches—it’s super versatile.
Storage/Reheating
This sauce is best when fresh because avocado tends to brown over time. However, I store any leftovers in an airtight container in the fridge for up to 1 day. To help preserve the color, I press plastic wrap directly onto the surface of the sauce. I reheat the pasta gently on the stove over low heat or enjoy it cold as a pasta salad.
FAQs
What type of pasta works best with avocado sauce?
I like using spaghetti, linguine, or fettuccine for a silky coating, but short pasta like penne or rotini also works well to catch the sauce.
Can I make this sauce ahead of time?
I recommend making it right before serving, but if I need to prep ahead, I keep it in the fridge with plastic wrap touching the surface to reduce browning and use it within a day.
Is this recipe gluten-free?
It can be! I just choose a gluten-free pasta like brown rice, quinoa, or lentil pasta to make the entire dish gluten-free.
Can I freeze avocado pasta sauce?
I don’t recommend freezing it. Avocado-based sauces tend to lose their creamy texture and vibrant color after freezing and thawing.
What can I use instead of basil?
If I’m out of basil, I use fresh parsley, cilantro, or even spinach for a slightly different flavor that still complements the avocado.
Conclusion
This creamy avocado pasta sauce is one of my go-to meals when I want something fast, healthy, and comforting. It’s full of fresh flavor, easy to make, and endlessly adaptable. Whether I’m cooking for myself or sharing with friends, this green, garlicky pasta always impresses with minimal effort.
📖 Recipe:
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Creamy Avocado Pasta Sauce
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This creamy avocado pasta sauce is rich, velvety, and packed with fresh flavor. Made by blending ripe avocados with garlic, basil, lemon juice, and olive oil, it creates a healthy, dairy-free sauce that clings beautifully to pasta.
Ingredients
2 ripe avocados
1 garlic clove
1/4 cup fresh basil leaves
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and black pepper, to taste
2–4 tablespoons water or pasta cooking water (to thin)
12 oz cooked pasta of choice
Optional: Cherry tomatoes, halved
Optional: Grated parmesan or vegan alternative
Optional: Red pepper flakes
Optional: Fresh basil for garnish
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
- Add the garlic, fresh basil, lemon juice, olive oil, salt, and pepper.
- Blend until smooth and creamy, adding water or reserved pasta water 1 tablespoon at a time to reach desired consistency.
- Taste and adjust the seasoning if needed.
- Toss the warm cooked pasta with the avocado sauce until evenly coated.
- Serve immediately with optional toppings such as cherry tomatoes, grated cheese, red pepper flakes, or fresh basil.
Notes
Use gluten-free pasta to make the dish gluten-free.
Best served fresh due to avocado browning.
Can also be used as a dip or sandwich spread.
Store leftover sauce in an airtight container with plastic wrap pressed to the surface for up to 1 day.
For variation, try cilantro or parsley instead of basil.
For extra protein, add chickpeas or grilled tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
