Description
This creamy avocado pasta is a quick, dairy-free dish made with ripe avocados, garlic, lemon juice, and fresh basil. Smooth, flavorful, and vegan, it’s perfect for a light yet satisfying meal in just 15 minutes.
Ingredients
12 oz (340g) spaghetti or pasta of choice
2 ripe avocados, peeled and pitted
1 garlic clove
2 tbsp olive oil
Juice of 1 lemon
1/4 cup fresh basil leaves
Salt and black pepper to taste
2–3 tbsp water (to thin sauce as needed)
Optional: red chili flakes, nutritional yeast, or grated parmesan (if not vegan)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- While the pasta cooks, blend the avocados, garlic, olive oil, lemon juice, basil, salt, and pepper in a food processor or blender until smooth and creamy.
- Add water one tablespoon at a time to adjust the sauce to desired consistency.
- Toss the cooked pasta with the avocado sauce, using a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately, garnished with chili flakes, nutritional yeast, or grated parmesan as desired.
Notes
Best served fresh; avocado sauce may brown over time.
Can be made with gluten-free pasta for a GF version.
Optional add-ins: cherry tomatoes, steamed broccoli, chickpeas, grilled tofu, or greens like spinach/arugula.
Reheat gently with a splash of water or lemon juice; not freezer-friendly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
