This Creamy Avocado Pasta recipe is ready in under 15 minutes and it's a great way to get some extra healthy fats into your diet. It's light and zesty, and the ultimate summer pasta dish. If you are looking for a new way to use avocados, then this is it!
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This is one of the oldest recipes on the website, but it's had a bit of a refresh. The same amazing recipe, just with some new photos. This creamy avocado pasta is quick, fresh and made without cream. This is kind of like a guacamole pasta, but not.
The sauce is blended with ripe avocado, garlic, lemon juice, lemon zest, fresh basil, seasoning and a little water, then stirred through hot pasta until silky.
It's also a great way to use avocados that are going a little past their best, as once everything is blended up, you can't tell that they were a little brown.
Avocado pasta is a great recipe for when you want something creamy but still fresh and light. Avocado gives the sauce a naturally smooth texture, lemon keeps it from tasting too rich, and basil adds a fresh herby flavour. It is also easy to adapt with extra vegetables, protein or higher-fibre pasta.
For some more exciting ways to use avocados, try our Smashed Avocado on Toast or our delicious Avocado Chocolate Pudding. Also, check out 30 Ways To Eat Avocados.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - Any pasta will work, but we used spirali pasta as the sauce clings really well to it. Fusilli or penne are easier to find, and will work just as well. Use a wholewheat pasta to make it higher in fibre.
- Avocado - For the best flavour, make sure they are nice and ripe. But you can use harder avocados, as they are blended.
- Lemon - Just and zest to add freshness.
- Garlic cloves and basil - Adjust to your own preference. You can use coriander (cilantro) instead of basil if you prefer.
- Water - Start with a little and then add more if you want a thinner sauce.
- Spring onions (scallions) and red chilli flakes - To serve.
Variations
Higher protein - Blend 3 tablespoons of Greek yogurt, cottage cheese or silken tofu into the avocado sauce for extra protein and creaminess. Greek yogurt will add a slight tang, cottage cheese makes it thicker, and silken tofu keeps it dairy-free.
You can also top the pasta with grilled chicken, salmon, prawns, crispy tofu, edamame or a soft-boiled egg.
Higher fibre - Use wholewheat pasta, lentil pasta or pea pasta instead of regular white pasta. These options add more fibre and can make the meal more filling.
You can also stir through peas, steamed broccoli, spinach, courgette ribbons, roasted peppers or green beans.
Avocado pesto pasta - Add a tablespoon of pine nuts, walnuts or pumpkin seeds to the blender for a pesto-style sauce. A little grated Parmesan or nutritional yeast also works well if you want a more savoury flavour.
How to Make Avocado Pasta
- Step 1: Cook the pasta according to the packet instructions (about 10-12 minutes).
- Step 2: Put the avocado flesh, water, lemon, garlic, basil and salt and pepper into a food processor.
- Step 3: Blend until smooth.
- Step 4: Once the pasta is cooked, drain and add the creamy avocado sauce.
- Step 5: Mix well.
- Step 6: Serve topped with sliced spring onions and chilli flakes (optional).
Avocado Pasta Sauce
If you struggle to get healthy fats into your kids diet, then avocado is a great way to increase it, as it doesn't have a very strong flavour, more of a texture, and it can be hidden in meals and blended into a sauce.
If your kids are anything like mine, then they will love pasta, so make the most of that by making an avocado pasta sauce with avocado to increase their intake of this green gold.
The most appealing part of it to kids, is the bright green colour. Which is why this pasta has been referred to as "Monster Pasta" before. Whatever gets them eating it, right?!
Meal Prep and Storage
Meal prep - Avocado doesn't work for meal prep, as it is best eaten straight away. A better meal prep pasta would be our Summer Pasta Salad.
Leftovers - Although it is best eaten straight away, don't throw away leftovers. They can be stored in an airtight container and kept in the fridge until the next day. It may darken slightly, but it will still be fine to eat if stored properly.
After storing, this pasta is best eaten cold or at room temperature. Reheating can change the flavour and texture of the avocado sauce. If you do reheat it, use a very gentle heat and add a splash of water to loosen the sauce.
This recipe is not suitable for freezing because avocado sauce does not thaw well and can become watery and discoloured.
Dannii's Top Tips
- A little bit of feta crumbled on top is delicious.
- Use ripe avocados for the smoothest sauce. They should feel slightly soft when gently pressed, but not mushy.
- Do not heat the avocado sauce directly on the hob. Stir it through the hot pasta off the heat. This keeps the sauce creamy and fresh rather than dull or bitter.
- Reserved pasta water is better than plain water because the starch helps the sauce cling to the pasta.
- Taste the sauce before serving. Avocado needs plenty of seasoning, and the lemon, salt and pepper are what stop the sauce tasting flat.
- Add the sauce just before serving. Avocado naturally browns over time, so this recipe is at its best when freshly made.
More Quick Pasta Recipes
- Chilli Prawn Linguine10 Minutes
- Pesto Tortellini8 Minutes
- 10 Minute Cream Cheese Pasta10 Minutes
- Easy Smoked Salmon Pasta7 Minutes
If you've tried this avocado pasta recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Avocado Pasta {12 Minute Recipe}
Ingredients
- 140 g (5 oz) Pasta shapes
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 3 Garlic clove
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 1 Avocado
- 3 tablespoon (0.25 cups) Water
- 10 g (0.33 cups) Fresh basil - chopped
- 2 Spring onions (Scallions) - sliced
- 1 teaspoon Red chilli flakes - optional
Instructions
- Cook 140 g Pasta shapes according to the packet instructions (about 10-12 minutes)
- Put 1 Avocado, 3 tablespoon Water, 1 tablespoon Lemon juice, 1 teaspoon Lemon zest, 3 Garlic clove, 10 g Fresh basil1 pinch Ground black pepper and 1 pinch Sea salt into a blender and blend until smooth.
- Once the pasta is cooked, drain and stir in the avocado mix.
- Transfer to bowls and sprinkle over 2 Spring onions (Scallions) and 1 teaspoon Red chilli flakes.
Recipe Tips
- A little bit of feta crumbled on top is delicious.
- Use ripe avocados for the smoothest sauce. They should feel slightly soft when gently pressed, but not mushy.
- Do not heat the avocado sauce directly on the hob. Stir it through the hot pasta off the heat. This keeps the sauce creamy and fresh rather than dull or bitter.
- Reserved pasta water is better than plain water because the starch helps the sauce cling to the pasta.
- Taste the sauce before serving. Avocado needs plenty of seasoning, and the lemon, salt and pepper are what stop the sauce tasting flat.
- Add the sauce just before serving. Avocado naturally browns over time, so this recipe is at its best when freshly made.
- The nutritional information is based on UK avocados, which tend to be smaller than other parts of the world.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Mir says
So creamy! I love how avocado is such a natural stand-in for creamy but not as healthy alternatives. This looks delicious!
Steph says
I made this last night and it was a big hit with my whole family. I have never thought to use filtered water in my cooking as well, but it makes sense why I should.
Jo says
So kind of like guacamole spaghetti then? Great idea!
lucie says
Avocados are so versatile! I used to love Carbonara as a kid, but like you say, i just cant eat a bowl full now without feeling sick from all the cream! Gotta try this recipe!
Rach @ This Italian Family says
It's 8 in the morning and this already looks SO good to me! You have me hungry, haha!
Kimberly says
I have just diacoverd your blog through the BRITA Facebook page and I am so glad they shared your recipe. I have just taken a look through your weight loss page and what an incredible story. I will be following your blog regularly now, as I am trying to lose a couple of stone myself.
Marie says
This sounds really delicious. Thanks for sharing something kid friendly.
Ruby Red Apron says
What a great idea for healthier creamy pasta dishes. I love the versatility of avocados!
Kelley @ Chef Savvy says
I love avocado pasta one of my favorite dishes! Your version looks amazing!
All That I'm Eating says
This is a great idea, never thought of using avocado with pasta before!
Brittany says
I'm a huge fan of cashew creams, and other nuts sauces, but avocados make an appearance on my pasta every so often too. So good!
Helen @ Scrummy Lane says
If I could only eat one food for the rest of my life, I think my choice may well be avocado! Sooo ... this is pretty much heaven on a plate for me! Delicious!
Dave says
this is one of my favourite quick meals and one of my favourite ways to use avocado
Gingi says
MAN, this looks creamy and rich and delicious! I must try!!! Wish I could reach through the screen for a taste!
Lori @ TheHealthMinded.com says
Great Idea, Dannii. I always feel terrible after having a heavy cream sauce on anything! I will give this a try.