Looking for a quick, nutritious dinner that’s ready in just 15 minutes? This Creamy Avocado Pasta is about to become your new weeknight favorite. It’s silky smooth, incredibly creamy, and packed with healthy fats – all without a drop of heavy cream. I love how this recipe transforms simple ingredients into a restaurant-worthy dish that’s both satisfying and good for you.
Ingredients
- 2 ripe medium avocados, pitted and peeled
- 8 oz (225g) pasta of your choice (I recommend spaghetti or fettuccine)
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pasta cooking water (reserved)
Instructions
- Bring a large pot of salted water to boil. Cook your pasta according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining!
- While the pasta cooks, add peeled avocados, minced garlic, basil leaves, lemon juice, olive oil, salt, and pepper to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed. If the sauce seems too thick, add 1-2 tablespoons of the reserved pasta water.
- Once the pasta is cooked, drain it and return it to the pot.
- Add the avocado sauce to the hot pasta and toss well to combine. If needed, add more reserved pasta water to reach your desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Recipe Notes
- Choose avocados that yield slightly to gentle pressure – they should be ripe but not overripe.
- The lemon juice isn’t just for flavor; it helps prevent the avocado from browning too quickly.
- This sauce is best served immediately, but if you need to store it, press plastic wrap directly onto the surface of the sauce to minimize browning.
- For a protein boost, add grilled chicken, shrimp, or chickpeas.
- Make it vegan by ensuring your pasta is egg-free (most dried pasta is naturally vegan).
- The reserved pasta water is crucial – its starchy content helps the sauce cling to the pasta and achieve the perfect consistency.
- For extra flavor, try adding cherry tomatoes, pine nuts, or a sprinkle of red pepper flakes.
This Creamy Avocado Pasta is perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. The sauce comes together while your pasta cooks, making it an efficient, nutritious choice that doesn’t compromise on flavor. Give it a try – I think you’ll be surprised at how creamy and satisfying a dairy-free pasta sauce can be!
Creamy Avocado Pasta
Ingredients
- 2 ripe medium avocados pitted and peeled
- 8 oz 225g pasta of your choice (I recommend spaghetti or fettuccine)
- 3 cloves garlic minced
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pasta cooking water reserved
Instructions
- Bring a large pot of salted water to boil. Cook your pasta according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining!
- While the pasta cooks, add peeled avocados, minced garlic, basil leaves, lemon juice, olive oil, salt, and pepper to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed. If the sauce seems too thick, add 1-2 tablespoons of the reserved pasta water.
- Once the pasta is cooked, drain it and return it to the pot.
- Add the avocado sauce to the hot pasta and toss well to combine. If needed, add more reserved pasta water to reach your desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
