Description
This creamy 15 minute avocado pasta is your go-to weeknight dinner when you want something quick, satisfying, and packed with flavor. Made with ripe avocados, basil, lemon, and garlic, this sauce blends into a silky coating that hugs every noodle. Naturally vegetarian and easily vegan, it’s fresh, comforting, and customizable with your favorite toppings or proteins.
Ingredients
12 oz pasta (spaghetti, fettuccine, or preferred type)
2 ripe avocados
1 cup fresh basil leaves
2 garlic cloves
2 tablespoons lemon juice
3 tablespoons olive oil
1/3 cup grated Parmesan cheese or nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reserved pasta water (or as needed)
Optional: 1/2 cup cherry tomatoes, red pepper flakes, toasted pine nuts for topping
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of pasta water, then drain the rest.
2. In a food processor, blend avocados, basil, garlic, lemon juice, olive oil, Parmesan (or nutritional yeast), salt, and pepper until smooth.
3. If the sauce is too thick, add reserved pasta water a tablespoon at a time until creamy.
4. Toss hot pasta with the avocado sauce in a large bowl or back in the pot.
5. Top with cherry tomatoes, red pepper flakes, or toasted pine nuts if desired. Garnish with fresh basil and extra cheese if you like.
Notes
Use ripe but not overripe avocados for the creamiest, brightest flavor.
Add the pasta water gradually so the sauce stays thick and silky, not watery.
This pasta is best served immediately while the sauce is at peak freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boil, blend
- Cuisine: American/Italian-inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg