15 Minute Creamy Avocado Pasta

by Angela (Oh She Glows) on January 31, 2011

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Oh…my….gosh.

Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is.

[And yes, I said ‘store’. As in singular…We’re small town folk.]

You can whip up this pasta dish in under 15 minutes flat! I know I will be making it again and again, especially for those dinners when we are strapped for time…or just plain old tired after a long day.

4.8 from 90 reviews
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15-Minute Creamy Avocado Pasta

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon, this is one of my favourite pasta dishes. The avocado works wonderfully in this recipe to create a sauce so creamy and thick you will think there is cream hiding in there.

Yield
3 servings
Prep time
Cook time

Ingredients:

  • 9 ounces (255 grams) uncooked pasta
  • 1 medium garlic clove
  • 1/4 cup lightly packed fresh basil leaves, plus more for serving
  • 1 to 2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon extra-virgin olive oil, plus more if needed
  • 1 ripe medium avocado, pitted
  • 1 tablespoon water
  • 1/4 to 1/2 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon zest, for serving

Directions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. For a lighter option, serve the avocado sauce with zucchini noodles.
  2. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
  3. Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
  4. Top with pepper, lemon zest, and fresh basil leaves, if desired.

Tips:

  • Because avocados oxidize quickly after you slice them, this sauce is best served immediately.
  • Make it grain-free: Serve this avocado sauce with spiralized or julienned zucchini or on a bed of spaghetti squash.

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I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta.

Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving.

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I also used one 3oz serving of Kamut pasta.

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Kamut pasta has 13 grams of protein and 8 grams of fibre per serving. Niiiiice.

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They both taste AMAZING and are very easy on the digestive system. I purchased both of them in the natural food section of Loblaws/Superstore. Regular white spaghetti has only 1.7 grams of fibre and 4 grams of protein per serving.  Eric and I actually prefer the nutty flavour of the ancient grains over the white pasta so it is an easy switch.

If you don’t have a scale or pasta measuring device, one serving of pasta (3oz) is about the diameter of a quarter!

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PS- That picture above took me 6 tries to get in focus! lol

A couple of the out of focus ones…

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Whoops!

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Oh the joys of amateur photography. ;)

While the pasta is cooking away, prepare the ‘cream’ sauce in a food processor. I used 3 cloves of garlic and it was quite garlicky, so if you are not a big fan of garlic I would suggest using 1-2 cloves.

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I love that avocado can be used as a substitute for cream in this recipe. The healthy fats in avocado make our skin glow and hair shine as an added bonus. :)

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Strain and rinse the cooked pasta.

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Add the sauce and mix well.

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Garnish with lemon zest and freshly ground black pepper.

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I fell in love.

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So did Eric.

We are now married to this pasta.

And I’m actually going through withdrawal just looking at these pictures.

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Looking for other pasta recipes that I enjoy? Try these recipes below:

* Tomato Basil Cream Pasta

* Lightened Up Sundried Tomato Pasta

 

In other news, it’s Monday and I woke up in a haze today. That is, until I watched this video below! It made my entire day, so I thought I would spread the joy. Animals are just the most fascinating and intelligent creatures and I’m always blown away by stories like this.

 

I can’t decide what I like more about the video:

1) It has a date of ‘1999’, but it is clearly circa 1980’s, 2) the old married couple that I want to adopt, 3) The crow scaring the cat (minute 3:44),  4) The cat scaring the crow (minute 5:00), 5) The crow squawking at the cat to ‘get off the road’ (minute 4:40), or 6) Is that ALAN THICKE from Growing Pains?!

It kills me, it really does.

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{ 711 comments… read them below or add one }

Beth @ Beth's Journey to Thin January 31, 2011 at 9:22 am

Woah that pasta looks unbelievable! I love the idea of using avocado as a base for a creamy sauce. I’ve made a similar sauce mixing avocado with greek yogurt (obviously not vegan…) and used it with poached eggs and it was a fabulous substitute for hollandaise sauce, and much healthier.

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Gillian October 20, 2014 at 12:37 pm

OH MY WOW!
This was delicious…so tasty and healthy to boot. I’m so happy. I ate a sizeable portion and I feel great in my tummy. Thank you. Now, i’m finishing it off with one of those chocolate chai seed mousses…..ah food heaven.

Gillian Harris, Sweden

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Genevieve January 31, 2011 at 9:22 am

No way! I’m leaving soon for Costa Rica (in two days!) and all I have left to finish is an avocado and garlic cloves – guess what I’ll be cooking… Thanks for the recipe! I can’t wait to try it – I love pasta ;)

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sylvie March 29, 2016 at 1:24 pm

i’m living in costa rica and just bought avocados… this sounds amazing and will try it this week. a friend said a local restaurant serves a similar dish…can’t wait!

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Jackie @ Baking Charms January 31, 2011 at 9:25 am

I’ve been looking for an alternative to my favorite (heavy) cream sauces and this looks perfect!!!

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Liz @ Blog is the New Black January 31, 2011 at 9:25 am

Looks amazing and love that it’s 15 mins!

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kim January 31, 2011 at 9:27 am

I am so making this tomorrow night for dinner when I return from the grocery store! This sounds delicious and easy. I will make it for one! :)

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[email protected] Sweet Life January 31, 2011 at 9:27 am

Oh my gosh, indeed! That looks so yummy.

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Jessica @ How Sweet It Is January 31, 2011 at 9:27 am

Awesome idea for avocado!

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Annie January 31, 2011 at 9:31 am

Love the video (and the recipe)! How cute! I wish human beings from all walks of life could get along like that.

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Amalfi Girl (EatRunHaveFun!) January 31, 2011 at 9:34 am

Hold the phone.
This looks awesome. I CAN’T WAIT to make this! LOVE avocados. LOVE pasta. This dish should be called Pure Love In A Bowl!

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Maria January 31, 2011 at 9:34 am

Delicious! I made something similar a while back to replace mayonnaise in traditional cold pasta salad. The avocado provided the perfect texture – creamy, smooth and neutral – it does exactly what mayo should do without it: http://anthimeria.com/2010/02/11/almost/

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OSGMOM January 31, 2011 at 9:36 am

You had me at Avocado :) The video is just what I needed this morning — very heartwarming & uplifting! & that is Alan Thicke (a fellow Canadian) doing the commentary on the video.

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Melissa January 31, 2011 at 9:40 am

Oh I’m definitely going to have to try that one! Though I think I might add a few extra veggies like green peas and shredded carrot to bulk it up a bit more. Thanks for the note about not reheating. I’ll either have to have a friend over or just make a half batch. Solo cooking sucks sometimes.

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Katie January 31, 2011 at 9:47 am

Avocado and pasta are heaven.

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Jessica Lauren DeBry January 22, 2015 at 9:46 pm
Recipe Rating:

I agree, Katie!!! This combo is a winner!

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Stacy @ Every Little Thing January 31, 2011 at 9:47 am

That’s a genius recipe and I WILL be making it with my new food processor!

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Cait January 31, 2011 at 9:48 am

So funny that you made an AVOCADO pasta because I just posted how much I LOVE avocado and how I need to find more recipes with it! I will be making this dish for dinner tonight!

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carpensm @ A Life Without Ice Cream January 31, 2011 at 9:50 am

That looks AMAZING! I just bought some spinach fettuccine yesterday… I think its fate! I need to have a green pasta meal !

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Katy @ RecipeCan January 31, 2011 at 9:51 am

oh.my.gosh. is right! this looks AH-MAZING

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Maria April 10, 2013 at 7:08 pm

Watch out for the raw garlic! It’s super potent…almost spicy. I’d recommend one clove or sauteing the garlic first. What a great alternative for pesto made with cheese!

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Dawn January 31, 2011 at 9:51 am

Haha!! Such a cute and unbelievable video.
That pasta looks deeeelicous, I’ll be giving it a try!
Thanks Angela :)

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Karen January 31, 2011 at 9:52 am

I can not wait to try that pasta, first of all! Looks DEElish!

But more importantly, THANK YOU so much for sharing that video! It was awesome and had my grinning a big goofy grin the whole time I watched:) Awesome!

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Maria[email protected] January 31, 2011 at 9:57 am

That looks amazing, I will definitely be trying that this week! Thanks again for another awesome recipe!

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Meredith January 31, 2011 at 9:57 am

Hahaa I just watched the entire video. I’ve got such a soft spot for stories like that! And the avocado with pasta idea is genius.

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Gen January 31, 2011 at 10:01 am

mmmmm that looks good! I’ve never eaten much avocado, but now seems like a good time to start trying it out! =D

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Anna @ Newlywed, Newly Veg January 31, 2011 at 10:02 am

Yum!!! I bet that sauce would be great topped on roasted veggies too!

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Mary (How to not be...) January 31, 2011 at 10:03 am

Oh my gosh I never would have thought the combine avocado & pasta but this seems genius! I also need to try some of this pasta.

P.S. that video is so cool!! I also do love Alan Thicke’s narration. Did you know he was Canadian? He’s always on How I Met Your Mother as a Canadian actor.

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Angela (Oh She Glows) January 31, 2011 at 10:20 am

I just found out he was Canadian last night actually! I did a little Wiki stalking, lol

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Angela @ Eat Spin Run Repeat January 31, 2011 at 10:05 am

This looks great Ange! I love the Sobaya noodles. I’ve got the Kamut Udon ones and made a soup with them last week. Let me know if you need me to bring some avocadoes from a larger city next time I come to visit! :)

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Candice @ChiaSeedMe January 31, 2011 at 10:14 am

Love this idea for avocado! I’ve already put it on my grocery list for today – definitely will be making it tonight or tomorrow! Thanks:)

Cutest video ever too.

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Ashley January 31, 2011 at 10:15 am

That video is adorable. and it is Alan Thicke! I used to love growing pains.

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Jenn L @ Peas and Crayons January 31, 2011 at 10:20 am

Great idea! I’m bummmed that I just used up my lasts avocado! Time to buy more! =)

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Lily's Health Pad January 31, 2011 at 10:21 am

Making this recipe THIS week. I have all the ingredients on hand, so its perfect!

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Alaina January 31, 2011 at 10:22 am

That pasta looks wonderful! I love whole wheat pasta’s that have a rich flavor. :-)

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Liz January 31, 2011 at 10:23 am

This looks delicious. I bought avocados for my salad this week that ripened a little too quickly so this will be perfect! I just make your carot cake smoothie after my hot yoga class this morning and it was fantastic! I love that it’s so naturally sweet from the carrot and banana. I added a few more ice cubes since I like mine super-thich and the vitamix can handle it. Thanks for the great recipie!

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Heather (heathers dish) January 31, 2011 at 10:24 am

I am completely beside myself right now and praying that my avocados at home are ripe tonight! Yum!

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Halley (Blunder Construction) January 31, 2011 at 10:28 am

I love this!! We will definitely have to try this out, seems like a good substitute for fattier cream sauces!

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[email protected] January 31, 2011 at 10:28 am

that pasta looks amazing!!!!

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Sarah January 31, 2011 at 10:41 am

Yum, yum, yum!
I love that it takes just 15 minutes to prepare, too. Sometimes you just need quick and easy.

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Jessica @ Dairy Free Betty January 31, 2011 at 10:51 am

You are brilliant!! What an easy yummy recipe! How I wish I had a ripe avocado!! :)

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Sommer J January 31, 2011 at 10:57 am

Ooooo! What a fantastic way to sneak avocados in the children’s meal and it’s quick? I am all over this. Thanks for the inspiration, there will be an avocado shortage here, as well. Especially since I will share this recipe with my avocado loving friends!

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Sabine @ thefruitpursuit January 31, 2011 at 11:05 am

this pasta looks AMAZING! olus I always have both avocados and whole wheat pasta on hand… I see this being made in my kitchen in the very near future :D. I made a great lunch a few days ago as well: ww pasta topped with sliced avocado, tomatoes, olives, olive oil, pepper salt and fresh basil. ‘t was delish!

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Lauren January 31, 2011 at 11:11 am

Angela, this pasta sauce looks absolutely heavenly! I love avocados, and will certainly be making this soon. I’m sure it will become a favorite quick meal!

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[email protected] January 31, 2011 at 11:16 am

That pasta looks SO good! I love creamy sauces!! That video is AWESOME!!! That is definitely Alan Thicke from Growing Pains;))) LOVE IT!!! My favorite part is when the cat scares the crow:)) Just made my Monday! Thanks!

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Emily @ One Sweet Vegan January 31, 2011 at 11:16 am

What a cute video!
I love the idea of this pasta meal. I’ve got some ripe avocadoes on my counter and I’m looking forward to making this.
We only have one grocery store in our little town too. :-)

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Felicia (a taste of health with balance) January 31, 2011 at 11:19 am

i cant remember that last time i bought plain old white pasta.. there are so many variations now to choose from, i love how they have spelt, kamut, quinoa and brown rice available! i literally bought 8 avocados yesterday (on a serious kick..) and this looks so perfect!

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Katelyn @ Chef Katelyn January 31, 2011 at 11:21 am

Girl, you had me at “creamy avocado”! I’ve been looking for a healthy alternative to vegan butter and such, and ahhhh I cannot wait to try this! :)

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Heather January 31, 2011 at 11:21 am

Okay, I now know what I’m making for dinner tonight. I have an old family recipe called “green spaghetti”, but this brings a new definition to that term and I want to go home and make it RIGHT NOW. Thank you for sharing!

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Sylvia @ LifeIsGoodWithFood January 31, 2011 at 11:44 am

I love avocado! And now, you’ve just shown me another way to incorporate it into my meals! =)

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Bronwyn Coyne January 31, 2011 at 11:50 am

And yet one more recipe I will have to try. I’ve never tried those noodles before, but I’m definitely a whole wheat noodle sort of girl. Tastes the same as “normal” noodles but is just that much better for you.

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radioactivegan January 31, 2011 at 11:51 am

That video is adorable! I love that the woman dialed a “555” number when calling the vet’s office. Just like in the movies :)

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Leigh Armstrong January 31, 2011 at 11:52 am

Yumm! Making this tonight for Sam’s bday dinner.
Thanks pretty girl!

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Angela (Oh She Glows) January 31, 2011 at 11:56 am

LEIGH!!!!!! =) Hi. I miss you! Have fun tonight!

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Liza Jane January 31, 2011 at 11:56 am

I think I’m in love with this pasta too and I haven’t even tried it yet! I love a creamy pasta sauce but most of them are so unhealthy, so this is perfect. And avocado? YUMMMMM!

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[email protected] Stepping to the Brightside January 31, 2011 at 11:56 am

as a creamy pasta-lovin’ girl myself, this recipe gives me great hope! there are some days when you just HAVE to give into the urge and creamy avocado pasta like a pretty guiltless way to do so :)

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Erin January 31, 2011 at 12:01 pm

That looks sooo yummy! I had a craving for pasta last night too, and came up with this super easy and delicious recipe. The sauce also came out kind of creamy and my hubby went crazy for this!

1/2 package brown rice spaghetti
2-3 Tbsp olive oil
1 leek (white part only), cleaned and thinly sliced
1 clove garlic, minced
splash of white vermouth (or dry white wine)
pinch of dried thyme
1/2 veggie bouillon cube dissolved in 1 c. hot water (or 1 c. veggie broth)
1 can white kidney beans, drained and rinsed
5 roma tomatoes, coarsely chopped
1/2 c. fresh basil, en chiffonade
salt & pepper to taste

– Cook pasta according to package directions, rinse and dress with a little olive oil. Set aside.
– Heat olive oil over med-high heat and saute leeks until soft. Add garlic and thyme, stir to combine.
– Deglaze with vermouth or wine and add broth. Heat to simmer and add white beans. Simmer together until sauce has reduced slightly (enough to coat pasta).
– Add tomatoes and stir to combine (don’t overcook or tomatoes will break down).
– Season to taste and serve over pasta. Top with chiffonade of basil. Enjoy!

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Rebecca January 31, 2011 at 12:01 pm

That is the most precious video I’ve ever seen. How CUTE!!

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Emily (The Culinary Couple) January 31, 2011 at 12:02 pm

This sounds fantastic! And how perfect because yesterday I bought avocados, lemons, and basil. Guess what I’m making tonight?!

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Jess January 31, 2011 at 12:05 pm

great idea, i am on such an avocado kick lately!
avocado fries
so addictive!

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Angela (Oh She Glows) January 31, 2011 at 12:09 pm

AVOCADO FRIES?! omg I think my heart just stopped. I need to find a way to make them vegan!!

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Sabrina January 31, 2011 at 12:06 pm

Never ever ever ever ever rinse your pasta!!! Italians will murder you if they find out u rinse it. Dont rinse! This looks amazing i want to make it really bad but im not sure my husband would approve (I live in italy this might be taboo). Great news I just today made the oil free apple muffin tops and they are sooo amazing and delicious. There is alot though, has anyone tried to freeze them?? they make the perfect grab and go breakfast!
Sabrina

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Sabrina January 31, 2011 at 12:06 pm

Never ever ever ever ever rinse your pasta!!! Italians will murder you if they find out u rinse it. Dont rinse! This looks amazing i want to make it really bad but im not sure my husband would approve (I live in italy this might be taboo). Great news I just today made the oil free apple muffin tops and they are sooo amazing and delicious. There is alot though, has anyone tried to freeze them?? they make the perfect grab and go breakfast!
Sabrina

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Angela (Oh She Glows) January 31, 2011 at 12:08 pm

Why not rinse? Doesnt it keep it from sticking together and cooking longer?

I froze the apple pie muffin tops and they worked well :)

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Jennifer @ keepitsimplefoods.com January 31, 2011 at 12:13 pm

I agree…what’s the harm with a little rinse? It’s especially helpful for cold pasta dishes.

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Erin January 31, 2011 at 1:47 pm

I’ve hard that rinsing removes the layer of starch that forms on the surface, which helps the sauce to stick (as opposed to just slipping off the noodles). I never used to rinse wheat pasta, but I find that brown rice pasta gets really gummy if I don’t.

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Sabrina January 31, 2011 at 4:38 pm

bingo!

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Sabrina January 31, 2011 at 4:47 pm

kay just went and froze most of them. Thanks Angela your so amazing!

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Jennifer @ keepitsimplefoods.com January 31, 2011 at 12:11 pm

What a wonderful idea for creamy pasta without all the cream. I love this! Perfect for a veg-head like me. It would probably also be a really good cold, summer time pasta, no?

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Baking 'n' Books January 31, 2011 at 12:11 pm

I have two avocados at home and still haven’t used them…I don’t know I haevn’t gotten into them. Addicted to butters, yogurt and cottage cheese …;) Sigh. But I tried guacomole last week and fell in love! This looks amazing – I love any sauce – particularly spaghetti sauce a la tomato – there is no serving sizes when it comes to that (my downfall).

What is your “take” on sugar? Some blogs seem more extreme with no sugar added, etc.

But I’ve recently discovered Brown Sugar on my oatmeal…and it is divine!

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Baking 'n' Books January 31, 2011 at 10:28 pm

Also just wanted to say thank you for your amazing series about your career change. So inspiring. I took one of the quotes I read from there and did a post on it.

Thank you.

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Ari @ ThE DiVa DiSh January 31, 2011 at 12:20 pm

Any recipe that involves avocado…count me IN! and LOVE the video =]

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dana @ my little celebration January 31, 2011 at 12:33 pm

ooooohhhh this looks so good – like a healthy version of alfredo sauce. Genius idea! It’s going on my must-try list.

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Kayla (Little Miss Healthify) January 31, 2011 at 12:36 pm

That video is so precious! I still can’t believe a crow and kitten are best friends like that….so cute!!

Great recipe, too! I love creamy pasta dishes!

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Marina January 31, 2011 at 12:44 pm

I fell in love with avocado, and lately, I can’t get enough of it. Maybe tomorrow I’ll make this dish!

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Amber K January 31, 2011 at 12:47 pm

This looks delicious! I’m always looking for new ways to use avocado.

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Cheryl January 31, 2011 at 12:49 pm

Bahahahahah! That video cracked me up big time….and now I am STARVING. :)

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Michelle @ Give Me the Almond Butter January 31, 2011 at 12:55 pm

The pasta looks fantastic! I’ll have to make it for my old roommates, they LOVE pasta!

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Christine (The Raw Project) January 31, 2011 at 1:04 pm

Oh wow, this pasta looks wonderful! My husband would be all over this – thanks!

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chelsey @ clean eating chelsey January 31, 2011 at 1:05 pm

I don’t know why I’ve never thought of this before. Sooo good!

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Amanda January 31, 2011 at 1:07 pm

OMG I just made this and its soooooo good!!!! Thank you for posting!

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Kristin Walton January 31, 2011 at 1:11 pm

That looks fabulous! I am drooling once again.

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Kerry January 31, 2011 at 1:13 pm

this does look amazing!! :) i’ve been looking for new ways to use avocados, and for quick recipes to do when i get in! Thanks!

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Nico January 31, 2011 at 1:21 pm

This looks amazing and I bet it tastes absolutely indulgent while being totally healthy! I love getting healthy vegan recipes from you, even though I am not vegan :)

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Angela (Oh She Glows) January 31, 2011 at 1:22 pm

Thanks Nico!

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Carrie (Moves 'N Munchies) January 31, 2011 at 1:22 pm

FREAKIN LOVE THIS!! you are such a genius!

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[email protected] January 31, 2011 at 1:25 pm

Oh my goooodness!!!! this is sooooooo creative and simple! I’ve been trying to think of healthy creamy pastas so this is great. Thank you so much! And I think I’ll add some kind of bean or even pine nuts when I get to make this.

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Jordan January 31, 2011 at 1:33 pm

This looks incredible! What could be better than avocado and pasta?

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Red Deception January 31, 2011 at 1:33 pm

Um, YES PLEASE!

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Stacie @ Imperfectly Healthy January 31, 2011 at 1:41 pm

I’ve sued avocado as a substitute for butter in cookies so I can’t believe I haven’t thought of using it in pasta! Such a great idea!!

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Liz @ Tip Top Shape January 31, 2011 at 1:41 pm

Genius!!! This looks amazing!!

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Tanya January 31, 2011 at 1:43 pm

Ummmm, that looks so amazing! I’m going to have to make this the next time I want my pasta fix.

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JL Goes Vegan January 31, 2011 at 1:46 pm

I always feel silly commenting when you’re over 80 comments … but thanks for the recipe. This is a keeper!

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LauraJayne January 31, 2011 at 1:52 pm

This looks TOTALLY amazing! I just bought some whole-wheat pasta too, so this will be perfect!

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Katy (The Singing Runner) January 31, 2011 at 1:54 pm

Looks amazing, as all of your recipes do!

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Lauren at KeepItSweet January 31, 2011 at 1:58 pm

I never would have thought to combine avocado and pasta but this looks really great!

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Maddie (Healthy Maddie) January 31, 2011 at 2:15 pm

That video is so cute! I can’t believe the cat and crow are friends.

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kristi (sweet cheeks) January 31, 2011 at 2:25 pm

I love you for this recipe. I am SO making this!!!

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Nichole January 31, 2011 at 2:35 pm

This is amazing. When is your cookbook coming out again ;) hahaha

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Angela (Oh She Glows) January 31, 2011 at 2:45 pm

have to get a book deal first…LOL. minor detail right?

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Moni'sMeals January 31, 2011 at 2:36 pm

I have wanted to try avocado as a pasta sauce for a while now. So glad to have this as a go-to meal. Thanks Angela!

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Jenna January 31, 2011 at 2:39 pm

Hi Angela!
I just sent you a quick email…I hope you can respond today (love to hear from you as soon as I can)…love to know your thoughts!
And great recipe. I LOVE that you use 1/2 avocado + 1 TBSP of oil for one serving. I’m very heavy on the fats in all my meals and appreciate seeing this in fellow eaters.

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Leanne @ Healthful Pursuit January 31, 2011 at 2:43 pm

The lemon zest does it for me.This looks sooo tasty! My pasta lunch looks totally insignificant when compared to this :(

I agree with Nichole – can’t wait for your cookbook!

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Anna Crouch January 31, 2011 at 2:49 pm

I’m getting antsy to incorporate more avocado into my cooking! The healthy fats pull me in! For several years I’ve had insanely dry skin and extremely bad hangnails, dry cuticles and etc. It was disgusting, painful and incurable it seemed. HOWEVER, ever since I’ve started eating chia seeds & nut butters and slurping green monsters, my dry, red, painful bleeding hangnails have DISAPPEARED! I honest to God believe this is because of the healthy fats in chia seeds & nut butter and because of the hydration chia seeds provide for my body. I’ve never focused on eating healthy fats before. Actually, I’ve avoided fats! But they are doing wonders for the dryness of my skin. Avocados is another healthy fat source I want to start eating! So thanks for the recipe…it looks like a winner! Especially because my husband LOVES creamy sauces on pasta. :)

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Angela (Oh She Glows) January 31, 2011 at 3:09 pm

Wow that is amazing to hear. Eric’s chronic dry skin has improved so much too.

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Alicia Crawford January 31, 2011 at 3:05 pm

@Sabrina they say not to rinse the pasta because it makes the sauce adhere to the pasta so much better–it helps to infuse the tastes better. I love this idea of using avocado as the creamy sauce base–so quick and easy and if I can get my husband to do some grilled veggie kabobs on the side that would be so yummy

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AnneWF January 31, 2011 at 3:05 pm

That was neat. Thanks for making me smile. I can’t wait to show the kids. And thank you for the pasta recipe. I will make this for the fam, and I won’t tell them what’s in it until they try it. Wednesday is spaghetti day.

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Alicia Crawford January 31, 2011 at 3:05 pm

@Angela they say not to rinse the pasta because it makes the sauce adhere to the pasta so much better–it helps to infuse the tastes better. I love this idea of using avocado as the creamy sauce base–so quick and easy and if I can get my husband to do some grilled veggie kabobs on the side that would be so yummy

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Angela (Oh She Glows) January 31, 2011 at 3:08 pm

Interesting, thanks!

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Katy @ A Healthy Shot January 31, 2011 at 3:06 pm

Ummm hello dinner!!! This looks awesome :)

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Laura @ Sprint 2 the Table January 31, 2011 at 3:13 pm

Very cool idea with the avocado! I just bought some yesterday – your recipe-posting-timing is impeccable. ;)

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Averie (LoveVeggiesAndYoga) January 31, 2011 at 3:16 pm

the video…NICE!! :)

I love the pasta sauce. Anything with avo and is a 15 minute creation..music to my ears!!

:)

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bree marsh @ deliciously dense January 31, 2011 at 3:17 pm

that looks awesome! i am doing your cashew “alfredo” pasta tonight. will need to try this one out another time.

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Leah @ Why Deprive? January 31, 2011 at 3:20 pm

That pasta sounds amazing. Definitely a must try.

That video is possibly the sweetest thing ever. Too cute.

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Jenny January 31, 2011 at 3:25 pm

WOW! This looks amazing, the things you can do with avacado:) Limitless!

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Ellen January 31, 2011 at 3:26 pm

this looks insanely good. i’m wondering though, if that amount you showed was weighed to 3 oz? just because servings here in the US for pasta are 2 oz, which is what the quarter trick is based on. not that any of this REALLY matters at all. call me a food dork, but i’m curious if the whole grain pastas weigh more or…?

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Angela (Oh She Glows) January 31, 2011 at 3:52 pm

yes I weighed both the Kamut and Spelt with my scale to 3oz each :)

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Caitlin January 31, 2011 at 3:36 pm

Hey! I’ve just come across this blog for the first time, and WOW you are amazing! You are truly inspiring :) Can’t wait to start trying out these recipes!

– Caitlin

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Lisa (bakebikeblog) January 31, 2011 at 3:54 pm

I have an avocado that needs to be used and I now know what I will be doing with it! Great idea Angela!!

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Caroline @ chocolate & carrots January 31, 2011 at 4:37 pm

Looks delicious! I love avocados, but am unfortunately allergic. But, if I could eat them, I would totally be making that for dinner tonight. Yum!

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[email protected] January 31, 2011 at 4:44 pm

Wow. That looks amazing!

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Mary (What's Cookin' with Mary) January 31, 2011 at 5:06 pm

This sounds SO YUMMY! Never would have thought to used an avaocado to make a creamy sauce. What a great idea Ange !!

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Sophia @ Raven Waves January 31, 2011 at 5:26 pm

This looks/sounds so easy, and I love avocado!!

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Liza Jane January 31, 2011 at 5:31 pm

I just made this and I’m so in love. I want to eat it every night forever.

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Jil @ Big City, Lil Kitchen January 31, 2011 at 5:43 pm

This looks absolutely incredible! Such a great idea for a fresh sauce!

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Zuzia January 31, 2011 at 5:48 pm

This looks so good!

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Rachael January 31, 2011 at 6:18 pm

“…the old married couple that I want to adopt, “.. I giggled when I read this! I feel exactly the same way :) How sweet are they??

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Amy @ purewellnessamy January 31, 2011 at 6:19 pm

Oh yeah…I’m all over this one! Thanks!

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Kristin @ FoodFash January 31, 2011 at 6:37 pm

What was your inspiration for mixing avocado and pasta?! I would have never thought of that combo. Looks amazing and can’t wait to try!

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Angela (Oh She Glows) February 1, 2011 at 12:25 am

A recipe I saw online (I linked to it in my recipe) :)

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Chelsea @ One Healthy Munchkin January 31, 2011 at 7:14 pm

I love this idea! My only problem is that I never seem to cut open my avocados at the right time. They’re always too mushy if I want them to be firm for salads, or too firm if I want them to be mushy for guacamole. I can’t win! :P

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Kelly January 31, 2011 at 7:30 pm

Wow this sounds REALLY amazing. I need to get myself an avocado quickly!

How come the avocado does not reheat well? Even though it’s a quick recipe I hate to not be able to have leftovers!

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Kelly January 31, 2011 at 7:32 pm

I just googled it and apparently you can’t reheat avocado because it turns bitter. Could you just eat it cold the next day?

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Anna February 1, 2011 at 1:54 pm

I kept the sauce and ther pasta separate, as I knew I was going to have leftovers. Then I just reheated the pasta alone and added the sauce after as if I just made it the first time!

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Angela (Oh She Glows) February 1, 2011 at 2:30 pm

Great idea!!

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Traci(faithfulfoodiefashionista) January 31, 2011 at 7:31 pm

You never cease to amaze me! Avocados are my favorite :)

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kallie January 31, 2011 at 7:34 pm

mm that looks wonderful! cannot get enough avocado–period. Do you think I could make the sauce with a blender? Poor college student=no food processor.

;)
-k
http://kalliemarie.wordpress.com

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Andrea Bloomfield January 31, 2011 at 7:37 pm

What a fabulous dinner idea…..(I know b/c I just polished off a bowl of it :-) Thanks for yet another awesome recipe!!!

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Kristin (Cook, Bake, Nibble) January 31, 2011 at 7:51 pm

I love anything with the words “avocado” and “pasta”. Yum!

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Lisa January 31, 2011 at 7:52 pm

I am one of the many who made this tonight and loved every bite. I didn’t have spaghetti so I used kamut rotini instead. It was very good and the perfect meal after a long, cold day :)

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Dee January 31, 2011 at 7:54 pm

OMG! OMG… This looks amaze!! YUM!

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Camille January 31, 2011 at 7:59 pm

Oh my gosh! I don’t even like pasta, but you always have a way of making me crave it :)

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Paige @Running Around Normal January 31, 2011 at 8:04 pm

That looks spectacular!!!

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Christi January 31, 2011 at 8:24 pm

I tried this for dinner tonight and it was AMAZING! It goes great on spaghetti squash, and I added chicken too because I am not vegan. I am relatively new to your site and have been trying to eat healthy for the last 8 months or so. Everything was so boring and bland, but you make it interesting and delicious! I’m in love… :)

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Angela (Oh She Glows) January 31, 2011 at 8:30 pm

I’m glad you enjoy it! Thanks for letting me know :)

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Justeen @ Blissful Baking January 31, 2011 at 8:46 pm

Ohh this pasta looks so creamy and delicious! I love that there is no actual cream! Too bad avocados are ridiculously expensive at grocery stores in Cleveland right now :(

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Emma January 31, 2011 at 8:47 pm

this could not have come at a better time! I am a nanny, and I couldn’t resist a whopping spoonful of the Kraft mac n cheese I stole from their lunch today, and now I’m just dying to have more and this definitely looks like it’ll satisfy :)

also, I AM SO THANKFUL FOR QUICK RECIPES! i am constantly trying to find healthy ones, and share them on my blog

moral of the story, cannot wait to try it :)

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Kierstan @ Life {and running} in Iowa January 31, 2011 at 8:49 pm

So delicious! Made it for dinner and the hubs and I both loved it. I agree that the basil could be optional – kind of got lost, but amazing nonetheless.

For a non-vegan option, I am assuming by adding parmesean cheese you’d have a suitable substitute for alfredo!

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Katie H January 31, 2011 at 9:14 pm

I didn’t have any basil or lemon, so I made mine with cilantro and lime. Fabulous!!!

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schmei January 31, 2011 at 9:14 pm

I made this for dinner tonight and my husband and I inhaled it – so, so tasty!!!

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Hannah January 31, 2011 at 9:16 pm

Eeep! This is like the healthier, more nourishing and satisfying version of spaghetti aglio e olio! I’m just getting myself back into an appreciation of avocado, so must try this soon :)

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Kate January 31, 2011 at 10:09 pm

I made this for supper tonight and it was sooo good, Im pretty sure I was actually making noise while eating, haha. I’ve been wanting to find an alternative to cream sauces and i think i found it. Thanks for being so creative! :)

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Sarah January 31, 2011 at 10:23 pm

oh this looks FANTASTIC! Right up my alley, I will definitely be trying this out soon!

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Roz January 31, 2011 at 11:00 pm

Love that dated video!!! And the pasta looks great. Have a great weekend Angela!!

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Emily January 31, 2011 at 11:07 pm

Wow that pasta packs some serious protein! And of course it looks delish!

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Faith @ lovelyascharged January 31, 2011 at 11:18 pm

Isnt it amazing what avocado can do??? I mean, for goodness sakes, I even used it to make a non-mayo potato salad dressing! That stuff is magic. I dont trust people who dont like it!

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catherine @my kind of life January 31, 2011 at 11:24 pm

that looks yummy! have been looking for an avocado recipe that’s not guacamole. will definitely be giving that a try!

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Meg January 31, 2011 at 11:27 pm

Yet again another delicious, quick & healthy meal! I made it with whole wheat fettuccine and threw in some tomatoes, it tasted like heaven :) Cant wait to eat some yummy avocado pasta again

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Alyssa January 31, 2011 at 11:29 pm

I was wondering how much the avocado flavor shined through? My bf loves guacamole but not avocados… I was hoping I could sneak this in at some point without him suspecting avocados.

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Toronto Girl West February 1, 2011 at 12:26 am

Brilliant idea girly! :)

BTW – I’ve no idea why my Twitter program for the iPhone keeps on unfollowing you. I add you. Then you disappear.

So if it looks like I’m not following you, it’s not on purpose! Promise!

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Lili February 1, 2011 at 12:42 am

Wow you are so creative! I’d have never thought about using avocado for a creamy pasta sauce! Will def. try this ~

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Casey Thomas February 1, 2011 at 12:45 am

I make a very similar avocado sauce every single week to top my zucchini noodles with or even mash through salad. Especially for cabbage salads as it wilts the cabbage and makes it all creamy. OK, I’m hungry now, lol!

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Jemma @ Celery and Cupcakes February 1, 2011 at 5:48 am

I love avocados. I’venever thought to put it on pasta though…yum! :)

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Hong February 1, 2011 at 6:48 am

This sounds like a great recipe. I can’t wait to try making pesto with avocado. Will definitely make it a staple in summer-time meals! Thanks.

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Kayla @ Fitterthanchoc February 1, 2011 at 7:30 am

I think it’s a great idea to make the sauce creamy by using avocado! Totally love your blog, and your recipes. It’s been a life-saver for me because I’m dairy-intolerant:)

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Lindsay @ The Reluctant Runner February 1, 2011 at 8:09 am

Wow, that sauce looks delicious! I don’t really like pasta, but the wheels in my little head are turning now about a possible avocado-drenched enchilada situation…

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Angela (Oh She Glows) February 1, 2011 at 9:56 am

oh my gosh what a great idea!

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Meg February 1, 2011 at 8:22 am

I just wanted to leave a comment to say thanks for inspiring me to try running again.
I was curious if you would post about how you learned to run.. I have no endurance.

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Angela (Oh She Glows) February 1, 2011 at 9:56 am

Hi Meg, I have written a post on it here: http://ohsheglows.com/2009/08/20/my-running-journey-from-1-minute-to-10-miles/ Hope this helps! Ange

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Lauren February 1, 2011 at 10:08 am

Yum! I adore avocado! Next time I’ve got some in my house I will definitely be making a sauce out of it for my pasta!

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Lindsay February 1, 2011 at 11:11 am

Made it last night! Was a big hit.

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Angela (Oh She Glows) February 1, 2011 at 11:30 am

glad you liked it!

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Kirsten February 1, 2011 at 12:04 pm

Loved this recipe! I made it last night for dinner. Added some cilantro, spinach and some sauteed zucchini in as well. A perfect green pasta dish! Thanks for sharing!

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Allie February 1, 2011 at 12:17 pm

Avacado plus pasta sounds like heaven! I think I will be making this during the week!

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Kathleen @ Kat's Health Corner February 1, 2011 at 12:25 pm

I love avacados!!! I LOVE YOU ANGELA!!! You are always coming up with the BEST recipes!!! Thanks girl! :)

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Nicole February 1, 2011 at 12:32 pm

Yum!! That looks incredible. Anything with avocado, I’m into.

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April @ Crazy Fabulous Life February 1, 2011 at 1:04 pm

I tried this for dinner last night with a couple of differences (instead of basil I used baby spinach and I used whole wheat rotini for the pasta, plus I halved the recipe because it was only me eating it) and it was wonderful! Not only was it delicious but I didn’t even have any snack cravings throughout the evening. Thanks for the recipe Angela, it rocks :)

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[email protected] February 1, 2011 at 1:06 pm

I just bought my VERY FIRST avocado yesterday, can you believe it??
And that video is to die for cute!

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Angela (Oh She Glows) February 1, 2011 at 2:30 pm

prepare yourself for a life long addiction :)

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Anna February 1, 2011 at 1:45 pm

On a non-spaghetti note, this “sauce” would make an awesome guacamole!

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kaila @ healthy helper! February 1, 2011 at 3:30 pm

omg that video was the cutest thing ever!!!!!

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Melanie Robinson February 1, 2011 at 7:38 pm

Angela, I made this for my husband and I tonight and it turned out fabulous! I added broiled chicken (Jared and I aren’t vegetarians by any stretch of the imagination) as well as a freshly diced tomato before serving! Delicious! I will make this again for my cream-based-pasted-obsessed husband!

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Melanie Robinson February 1, 2011 at 7:39 pm

Oh ya! And I used cilantro instead of basil – definitely a good substitute if there is no basil on hand!

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Malorie February 2, 2011 at 12:28 pm

I had this for lunch today and added some roasted red peppers I just made. It was amazing! My family teases me because apparently I talk about how amazing and delicious avocados are all the time. They keep asking me if I’m getting paid to be a walking, talking avocado infomercial :D But they’re loaded with so many good things and they’re so creamy!

I can’t believe I never thought to sub them in a creamy pasta sauce! Thanks for the idea!

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Melanie February 2, 2011 at 12:44 pm

This looks delicious! I don’t have a food processor though =( Is there an alternate way to mix it that you can suggest?

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Angela (Oh She Glows) February 2, 2011 at 12:56 pm

I would say you could whip it by hand, but I’m not sure…

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amy February 2, 2011 at 3:27 pm

That is a brilliant idea! I should definitely make it sometime as I am a HUGE fan of avocado. : )

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Mg February 2, 2011 at 7:40 pm

Made it with dinner. Yum. Easy. Thank you for posting!

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Gena February 2, 2011 at 9:10 pm

I make a sauce just like this! And I love love love it over zucchini pasta :)

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Jessamyn February 3, 2011 at 12:13 am

Oh my god, this pasta is visually changing my life. Cream sauces are my kryptonite, but the substitution of avocado is like a dream come true. I can’t wait until I can prepare this!

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Amy @ purewellnessamy February 3, 2011 at 7:40 am

I made this last night and even though the avocado wasn’t *quite* fully ripe and I subbed spinach for basil, it turned out really good. My son couldn’t get enough of it.

Although it will up the fat content a bit, I think toasted walnuts would be awesome sprinkled on top. It’s all good fat!

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Kendel @ Eating Abroad February 3, 2011 at 1:09 pm

Don’t be disturbed by this… but if I could jump through the computer and kiss your avocado-loving face, I would. It was so good I ate both servings and then went to the store to buy more avocados for *hopefully dinner again tomorrow. Thanks for this, it really is as good as it sounded.

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Laura @ Sprint 2 the Table February 3, 2011 at 11:27 pm

So… I just made this. It is basically amazing. :)

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Kristy @ Sweet Treats and More February 4, 2011 at 9:18 am

This is a brilliant idea. I love that it’s so simple. Can’t wait to try it!

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robin katherine February 4, 2011 at 9:34 am

This looks so simple and delicious, I think I will make it tonight :) I love your website and the message you’re conveying to girls and women. Keep it up!

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Beverly February 4, 2011 at 12:42 pm

I loved the recipe and the video! Oh my.

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Ashlie February 4, 2011 at 1:49 pm

I can’t wait to make this!!!! I’m dairy, egg, and gluten free and I LOVE avocadoes so I’m super excited to try this out with g-free pasta!!!

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Angela (Oh She Glows) February 4, 2011 at 1:57 pm

Hey Ashlie, I hope you enjoy it…I’m hooked!

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CurlyCupcake February 4, 2011 at 3:18 pm

This looks amazing! I just got a food processor, this might have to be the first thing I use it for!

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Scott February 4, 2011 at 7:23 pm

This site is fantastic, great avo recipe, natures fat to the rescue.

You’re a very beautiful woman, change comes within, you leave trails of growth all over your site – I wanna go where your going!

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Katie February 4, 2011 at 7:27 pm

that. looks. incredible. WOW!

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Liz Jacquart February 5, 2011 at 12:10 am

OMG OMG OMG! Feels sooo sinful when I ate this! Definitely a hit! Especially great for a gluten free person because it tastes just like fettuccine without the flour! :)

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sheila @ Elements February 5, 2011 at 12:46 am

That looks and sounds fantastic!! I have to try this one night! :)

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Becky February 5, 2011 at 1:45 pm

Angie, thanks so much for sharing! I’m caring for three kids and a sick husband and needed something quick for lunch. I remembered reading this and it fit beautifully into my special diet–gluten free, egg free, dairy free, and most everything else free (it feels like it sometimes anyway). This is a keeper!!! Absolutely delicious and EASY! You’re a joy to follow–thanks for your inspiration, upbeat attitude, and tasty ideas.

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Andi February 5, 2011 at 8:30 pm

I just made this.. and I LOVED it!!!!

Another amazing recipe. Thank you!!!

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Kelly February 6, 2011 at 4:15 pm

I just made this pasta and it is simply AMAZING!!! Thanks for the great recipes!!!

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Sharon Marie February 6, 2011 at 6:50 pm

This recipe is AMAZING!!! I made it Friday night for dinner, and I made extra for lunch on Saturday…then, I made it for dinner on Sunday! Thank you so much for this incredible recipe!!!

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Jessica February 6, 2011 at 8:59 pm

I made this recipe last night and it was AMAZING. And so fast to make. I added spinach, artichokes and parmesan cheese to the sauce (I’m not vegan). I also added Quorn chick’n to the pasta. It was really creamy, but it reminding me of spinach-artichoke dip, only better. I will definitely be making this one again!

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Mirabella February 7, 2011 at 11:49 am

Yum! What a great idea. I’ll try this recipe soon!

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Sarah February 7, 2011 at 12:45 pm

Made this the other night after getting home late in the evening. So quick and really delicious! Definitely one of my new favorites :)

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Lauri (RedHeadrecipes.com) February 7, 2011 at 2:01 pm

I’m SO making this tonight! Thanks!

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Liz February 7, 2011 at 8:53 pm

I just made this tonight. Talk about fast! The only thing I changed was that I added about 2 cups of fresh baby spinach to the food processor with the rest of the ingredients. Talk about a bright, magnificent shade of green! Woah! Very yummy. :)

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Caitlin February 8, 2011 at 3:19 pm

That pasta looks delicious. Definitely going on our menu! I haven’t tried any pastas other than whole wheat (and of course, the regular white) but will definitely give it a try soon.

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Christina February 8, 2011 at 8:21 pm

I don’t know how I missed this post but I’m absolutely in love!! I have a special place in my heart and avocado, I don’t know why I never combined the two! This may be dinner tomorrow :)

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Kaila February 8, 2011 at 8:22 pm

Just made this pasta and it was AMAZING! I added another half of an avocado and some extra basil, and it was absolutely delicious. :) Thank you for posting this recipe!

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Liz February 9, 2011 at 10:30 am

I made this last night and what a fast and delicious dish! Thanks for the great recipe!

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Mary February 9, 2011 at 3:50 pm

I just wanted to let you know I’ve been eating this all week with eating spaghetti squash + steamed spinach instead of pasta (I was working with what I had) & it’s my new favorite thing! Now I want to coat everything I eat with avocado…you’re a genius!

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Marissa February 10, 2011 at 4:43 am

I had this for dinner last night, and it was soooo delicious! Thank you for the recipe! I’d like to also add that I had some leftovers just now, and they really weren’t that bad. It wasn’t as exceptionally good as it was fresh, but still pretty tasty, and the avocado hadn’t really browned much at all.

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Aimee February 10, 2011 at 5:56 pm

I just made this tonight and my 11 year old daughter and I loved it! We’ve dubbed it “guacamole pasta”. :) I served it with Barilla Plus pasta and will leave the garlic out of hers for next time, since you are right, it is strong! Good thing I love garlic! Thank you for the recipe!

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KimLivesHealthy February 10, 2011 at 6:48 pm

I bookmarked this recipe a few days ago and have to keep myself from drooling when I see it in my browser – you always come up with the best recipes!

Oh – I made the chocolate dipped chocolate chip cookie dough balls for the Superbowl… HUMONGOUS HIT! Thank you so much!!!

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AGS February 11, 2011 at 9:25 am

Alas, I did not read your note about the dish not reheating well. . . in the flurry of preparing a few other things for dinner, it got a bit cold on the counter, and I popped it into the microwave for a bit. . . alas. Next time, I’ll know better.

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GEM February 11, 2011 at 5:41 pm

That video is amazing! Thanks for posting! Can’t wait to try th avocado sauce, sounds delicious

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Amy Kirchhoff February 11, 2011 at 8:57 pm

So, I know I’m the 218th person to leave a comment on this recipe, but it’s worth it to tell you that I am blessed by you, your blog, and this recipe. Thank you for inspiring me with yummy, healthy alternatives.
http://www.amytriedit.com/2011/02/15-minute-creamy-avocado-pasta.html

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april February 13, 2011 at 7:39 pm

oooh i LOVE avocado and can’t wait to try this out tomorrow night as part of a valentine’s meal for my sweetheart! thanks for sharing :)

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Jennie (in Wonderland) February 14, 2011 at 6:29 pm

Oh. My. Guacamole.

This was amazing. Just made it tonight. My avocado was getting a little old, so I used both halves for one serving, just scraped around the browning bits. I didn’t have any basil or spinach, so I skipped that step, but I’d love to use spinach to bump up the green factor even more. Used two garlic cloves – I crushed them first to cut that ‘sharp’ taste out. It was SO rich tasting … addictive. I’m having it again tomorrow night with my OTHER old avocado, haha.

I think it would also be fantastic topped with fresh chopped tomato.

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Lisa (bakebikeblog) February 14, 2011 at 7:45 pm

ooh Angela – I made this for dinner last night and it was delish! I will be posting about it tonight!

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Lindsey February 15, 2011 at 2:01 pm

YummY Yummy yummy!!!!!!!!!!!!! Big hit with my husband even though he doesn’t even like avocado….I also added zest of 1/2 lemon and used this great Jovial Einkorn Pasta. It was wonderful!!!

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catherine @my kind of life February 15, 2011 at 2:10 pm

just had to tell you. in between bites. this is delish! nom nom nom is it truly healthy because it tastes too sinful to be good for you!

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I'm Delicious... February 17, 2011 at 11:22 am

Thanks for sharing this great recipe! I love cooking with avocados and it’s great to have another tasty recipe to add to the repertoire.

I also run a food blog and will be featuring your recipe this afternoon.

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Angela (Oh She Glows) February 17, 2011 at 11:29 am

thanks! :)

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Melissa McMahon February 18, 2011 at 3:46 pm

I’m just wondering before I try this: you know how avacado goes brown the minute air hits it? I’ve tried to stop that oxidation with leaving the pit in the half that I’m not using, wiping it with lemon juice etc etc. Does this pasta sauce go brown in the fridge overnight? Just noticing it serves 6 and we are only two…..does it keep well for leftovers the next day, or should I make the recipe smaller?

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Angela (Oh She Glows) February 18, 2011 at 4:39 pm

Hey there! It actually only serves 2. I would only serve it immediately as it does not keep well and it does not reheat well either. All the best! Angela

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Melissa McMahon February 22, 2011 at 12:57 pm

PERFECT. I think I must have seen something similar elsewhere on line that served 6.
I have to say I love your blog. Your baking section is amazing and I’ve made a ton of your dinners as well. It’s also interesting to learn why people became Vegan and Food Inc was an eye opener for me as well, in addition to my training for Ironman and working with a naturopath. Your stuff is great and I love that I don’t see seitan and tofu everywhere! You are my go-to blog!!
m

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me, myself & pie February 18, 2011 at 4:30 pm

Oh. My. Goodness!!! I made this a for dinner. Then for dinner the next night. And I would have made it a third night, but I ran out of basil. This is going to be a weekly staple at our house! Thanks for a winning recipe!

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CAS February 18, 2011 at 5:35 pm

I made last week – very delicious stuff! It kept all week in the fridge and I didn’t notice much of a taste difference after reheating it.

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Cristal February 19, 2011 at 9:03 am

Angela, I have been following your website for a long but have never wrote anything. I have made multiple recipes of yours and just love them! This is my favorite pasta dish. I added sweet onion to it once too but think i prefer it this way. You are the one who opened my oatmeal world, i now make carrot cake oatmeal, pumpkin oatmeal, pumpkin gingerbread, i love all of them and proudly eat oatmeal and green monsters everyday. You have changed my life when it comes to food and how i eat and i am forever thankful for stumbling across this website. Thanks! =) I have a few questions i wanted to ask you about some of the nut butters, is there another way to contact you?

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Deb February 19, 2011 at 5:22 pm

Guaca-yummy! What a great no-cream creamy sauce. And, I just discovered with the addition of some water, apple cider vinegar, and agave this sauce turns into a wonderful salad dressing. Bring on the greens!

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Aimee February 19, 2011 at 7:52 pm

I have no words! My mouth is so happy right now. This was one of the most heavenly dishes I have ever had and so easy to make it’s ridiculous. Thank you so much for sharing.

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coffeeaddict February 19, 2011 at 8:53 pm

I finally made this last night and it’s incredible!
I also love how this is really a basic recipe that I can adjust to add different spices depending on the season.
I had no basil leaves so I added some lovely dry parsley (courtesy of mum’s garden) and some raw (unsalted, unroasted) cashews. Perfection!

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Meghanne February 20, 2011 at 8:31 pm

OMG!!! I made this tonight and it was AMAZING. I added chicken breast (I’m not vegan), some steamed broccoli (which was a lovely additions) and used Miracle Noodles. I was in heaven. Thanks for the great recipe.

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Meredith February 20, 2011 at 9:06 pm

Hi Angela,

I’ve been reading your blog for a while now and love your recipes. You’re story is incredibly inspiring.
My boyfriend and I recently started the Clean 21-day cleanse and I’ve been searching hi and low for recipes that meet the requirements. You’re creamy avocado pasta fit the bill when I subbed brown rice pasta. I tried it and loved it, and posted it on the Clean forum. People have been going crazy about this amazing pasta.

Just wanted to say thank you so much! This creamy delicious pasta has made the cleanse so much more bearable for a lot of people!!

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Angela (Oh She Glows) February 20, 2011 at 9:16 pm

Wow that is so cool! Thank you so much for letting me know and for passing the recipe along. :)

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leslie February 21, 2011 at 12:45 pm

i just made this for lunch and can’t believe how strongly the sauce resembles a traditional cream sauce. i love the added hint of lemon. i added portobello mushroom and wilted spinach and garnished it with crushed red pepper for a little heat – it’s delicious! thanks so much for yet another winning recipe. you have yet to steer me wrong!

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Kim February 22, 2011 at 9:56 pm

I have just made this and it is AWESOME! I added crushed red pepper flakes and it is so good.

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ramblin red February 23, 2011 at 5:15 pm

I have a friend who is always sharing your yummy recipes on FB….this sounds relish and like just the side for my margarita chicken tonight (not vegetarian here). Think I will sub cilantro for basil tonight and maybe throw some cumin in the mix for a more Mexican flare, but am sure to make the original version all summer long!

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Janelle February 26, 2011 at 5:36 pm

So simple, and delicious. I omitted the basil since it looked kind of sad at the store, but I have a feeling I’ll make this again over the summer when we have our OVER abundance of basil from our CSA. I can’t wait to make this pasta for my breast-feeding sis-in-law, for those good fats for my little nephew’s brain! :) Thanks!

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Tracy P April 30, 2012 at 9:28 pm

I’ve been a Baby Nurse for over 25 yrs + just have 1 question. Has the baby already drank Mothers Milk with garlic in it? If you don’t know, you might want to ask before you add the garlic. Some babies have a problem digesting it + others don’t. Also if the baby has any type of digestive problems, you might want to go lightly on the basil.

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Thu April 11, 2012 at 10:55 pm

i just made this. its so creamy and deeeeliciouso! :) oh and i love that its fast and easy too.

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Paula April 12, 2012 at 10:58 am

I’ve made this with pasta and it was delicious…but, what my husband and I LOVE, is this sauce (with twice as much fresh basil added), spread on a pizzza crust, in place of pizza sauce, topped with nutritional yeast and sauteed peppers, onions and mushrooms. Once that is all cooked, we garnish with fresh tomatoes and I will tell you, it’s the best pizza ever!!! :) THANK YOU for this recipe. With recipes like this, it makes it easier to transition my husband from vegetarian to vegan. I never thought he would go for a pizza without cheese…but he asks for this at least twice a week ;)

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Angela (Oh She Glows) April 12, 2012 at 12:06 pm

love this idea! Will try it out :)

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Melissa Towner April 25, 2012 at 7:56 pm

Silly question but do you put the pizza with the avo sauce base in the oven?

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Paula April 25, 2012 at 9:58 pm

I did. I cook it for about 14 minutes with the fresh veggies on top and nutritional yeast in between the veggies and sauce.

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Alane April 15, 2012 at 10:16 pm

This recipe is how I found your website. Searching for something to make with avocados getting too ripe, and found this. I love this recipe because I had everything I needed in my cupboards and it was done by the time my noodles were ready. Yum!

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Tony Davis April 18, 2012 at 1:21 am

Made this last night for dinner, it was incredible!! So incredible in fact that I ate 2 servings!! I will definitely be making this again on a weekly basis, and will bore everyone I know by repeating how good it is and how their mouths will love them forever when they too make and eat this recipe. Thankyou for bringing it into my life :-)

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Amy April 18, 2012 at 11:01 am

Sounds fabulous! Do you think it work on rice or quinoa also?

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Angela (Oh She Glows) April 18, 2012 at 4:00 pm

Im not sure if the sauce would make enough to coat the rice or quinoa, so you might have to use a smaller portion if swapping. Enjoy!

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Chelsey April 20, 2012 at 10:54 pm

Angela, you are hilarious! My good girlfriend just shared your blog with me today and I’m absolutely over joyed and in love with it! You make me laugh out loud! I cannot wait to make this delicious avocado pasta Sunday night for my friend and I! :)

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Angela (Oh She Glows) April 21, 2012 at 7:26 am

I can’t wait to tell my husband this…he never laughs at my jokes! ;)
Thanks for your kind words!

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Saira April 22, 2012 at 4:23 pm

Tried it and loved it! Made it with corn pasta to make it GF. Think it would be great with buckwheat noodles.

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Angela (Oh She Glows) April 22, 2012 at 8:04 pm

great idea :)

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SP April 24, 2012 at 12:05 pm

I just made this recipe really quickly on my way to work with veggie pasta and nixed the garlic but added a bit of almond cream. it was really good and i will try again with garlic and nix the cream.
Thanks Angela

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Kirsten April 25, 2012 at 3:26 pm

After wanting to try this recipe for ages I finally did the other night (added a tomatoe and replaced the basil with spinach) and it was AMAZING! I will be making this again and again :) PS – even my boyfriend who is scared of all forms of fat LOVED it :) Thanks!

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Erynn April 25, 2012 at 4:03 pm

OMG…ok…I saw this recipe a couple days ago and kept thinking about it…finally made it today for lunch and it was TO DIE FOR. You, my friend, are a genius.

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djb April 25, 2012 at 5:42 pm

It would be rude of me not to let you know how WONDERFUL and a BLESSING this site has been to me. I have made the avacado pasta, the detox salad, and the breakfast parfait….all were incredible and enjoyed by my family. You certainly have a knack for cooking! Again, thank you so much.

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Concerned Foodie April 25, 2012 at 6:21 pm

As an Italian I have almost every combination possible on pasta. This however is such a hot mess of starch, mint, zest and overall mush. Perhaps you have an open mind and a mild pallet, but I found this to be quite inedible.

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Melissa Towner April 25, 2012 at 7:52 pm

It does not call for mint, basil!

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Melissa Towner April 25, 2012 at 7:52 pm

Wow! Made this tonight. It was so yummy! I didn’t have enough fresh basil so I added 1/2 teaspoon of dried basil. I also topped it with some toasted almonds. I used one garlic clove. Otherwise followed it exactly and so flavorful! You really need the food processor for this. I have made an avo pasta before simply by mashing it with things but processing it really blends it and makes it a real sauce. I may add some sundried tomato next time and skip the lemon to experiment. Everyone enjoyed this dish.

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Natalie April 26, 2012 at 10:03 pm

Goodness! This is so tasty! I made it 10 minutes though ;) and had to restrain myself from eating everything – delicious!
Now I’m going to try and experiment with avocado for other sauces too…

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Kent April 27, 2012 at 9:29 pm

just made this recipe since I had avocado and pasta to use up. So glad I found it! Either my lemon was too big or my avocado too small. Still so amazingly good. I always use my Magic Bullet for these things and since I also had spinach to use up I stuffed the Bullet to the brim with spinach. Also added about 1/8 cup (“ish”) almond milk cuz the sauce was so thick.

Thankyou Thankyou!

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Tracy P April 30, 2012 at 9:18 pm

A little pasta water might help to thin out the sauce. Since the water has starch in it (if your using pasta that has starch in it,) it will thicken up slightly after adding the water. I always try to remember to save a cupful of water just in case I need it for this reason.

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Janice April 29, 2012 at 4:00 pm

I absolutely LOVE this recipe and have made it several times now. Thanks for sharing!

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Tracy P April 30, 2012 at 9:13 pm

I love your recipe. It’s so much easier + more concise than another recipe that is similar to yours. I cant wait to try yours. Loved the video + the older couple. They were adorable too. I have just discovered Quinoa. I did have it 1x at the Barefoot Contessa in the Hamptons around 15-18 yrs ago + loved it. But everything I read or heard about it, at that time, made it seam like an unenjoyable thing to make + eat. I just this week made a big batch of it + loved it. I had always understood that it needed a vinigret to taste good. To get back to the point, do you think your Advocado Sauce would taste good on Quinoa?

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Angela (Oh She Glows) May 1, 2012 at 7:50 am

I cant see why it wouldnt taste yummy on quinoa :)

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Tracy P April 30, 2012 at 9:34 pm

I didn’t realize the pastas you used are easier on the digestive tract. I have IBS w/o C. + will be trying that out. Thank-You.

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Shannon May 1, 2012 at 2:43 pm

Just made this for lunch and it was so yummy! I’m lactoste so it was wonderful finding a creamy pasta sauce without any dairy. I did not have basil on had so I used thyme instead but it was still amazing. Thanks for sharing this:)

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Leslie May 2, 2012 at 7:17 pm

We made this tonight and it was delicious. We used quinoa pasta (gf) and I omitted the basil because I didn’t have any on hand, and it was great (although I would love to try it with the basil). We are also dairy free and both my husband and I agreed that is was so nice to have a creamy pasta dish that didn’t have tomatoes. ;-) Anyway great recipe! Thanks.

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Maranda May 2, 2012 at 5:49 pm

Can’t believe how delicious this is! Made it tonight and all four kids had second helpings and they’re already asking me to make it again. So easy and so good, thanks for sharing!

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Talia May 3, 2012 at 2:28 pm

I am soooo excited to try this, but i am a HUGE vegetable eater and always need veggies in my meals, especially pasta (so i don’t just go crazy eating pasta). what would be good additions for this recipe without drastically changing the taste?

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Angela (Oh She Glows) May 3, 2012 at 4:55 pm

asparagus and peas maybe? would be nice for spring… :)

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Nataly May 5, 2012 at 8:02 am

This looks amazing! I’ll be making that with a friends tonight (I’m livin in the Netherlands right now), but I think I want to add some veggies too. I thought zucchini, but cant imagine the taste properly, so I’m not sure.. Does anyone have better suggestions?

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Angela (Oh She Glows) May 5, 2012 at 10:36 am

peas and asparagusÉ

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Mae May 5, 2012 at 6:18 pm

This was great!! A little lemony, a little garlicky – made whole wheat pasta bearable. If you like avacado, you will love this as much as I did.

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Honey May 6, 2012 at 3:56 pm

Hello! I have just discovered your blog & have decided to work my way through your recipes :D Although I’ve considered going vegan for a long time, I finally committed to doing it & I’m really looking forward to trying out new dishes that will fit my new lifestyle & budget! lol This is the first recipe I tried & I just HAD to comment… My daughter does NOT like avocados however, she LOVED this recipe & so did I!!! I think I’ll add a bit more lemon to it next time but that’s probably just because I don’t have a juicer so I was squeezing it all by hand. :P The fact that it only took 15 minutes was also awesome for those after-work/school days when you just want something fast for dinner. Thank you very much for this recipe & I will be trying out the rest as I go along in my new vegan life! ^-^

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Angela (Oh She Glows) May 7, 2012 at 11:19 am

Hey Honey, Thank you for your kind words…so glad to hear you enjoyed the pasta! It’s a fav of ours too. Goodluck with your dietary changes :)

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Yumi May 15, 2012 at 9:29 pm

I just made this tonight and my husband praised that it was the best pasta he had in his life!! He LOVES avocado and pasta, so this was a pefect dish for him. Thanks for another amazing recipe :)

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Christine May 16, 2012 at 4:34 pm

This is seriously THE BEST. Thank you!! I’ve enjoyed it twice already this week. I think it’d make a great dip for sweet potato fries too.. or as a spread in a wrap. Mmmmmmmmmm…

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Surya Berlangieri May 17, 2012 at 4:35 am

3 Things I love the most put together .. Spagetti, Avocado and Lemon … Can’t wait to try it!!!

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Renee May 18, 2012 at 12:52 pm

I have to tell you, I found this recipe on Pinterest and didn’t even realize it was Vegan until after I had made it and was eating it. This is the first vegan recipe I’ve ever tried that made me think I could actually go Vegan if I had to! Even my husband loves it and he usually frowns at anything that doesn’t have meat.
Also, I wanted to mention that I did reheat it the next day and it was still amazing. Perhaps a darker green, but not brown or icky.
Also added some lemon zest into the sauce before blending along with some parsley and that made it even better!!
I LOVE THIS RECIPE! Thank you so much!!

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Angela (Oh She Glows) May 19, 2012 at 10:59 am

Hey Renee, Im glad you enjoyed it!

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Shannon May 20, 2012 at 1:30 pm

Just made it and loved it. This is a “forever” recipe, thanks so much!

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Karie Boyer May 20, 2012 at 8:20 pm

Made this today for “Sunday Dinner” and it was amazing!!!! We used cilantro noodles from a local Cleveland pasta shop and it was the perfect dish!

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Angela (Oh She Glows) May 21, 2012 at 6:53 am

Cilantro noodles? Sounds fab :)

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Sol May 30, 2012 at 11:53 am

this was sooo good and creamy <3 <3 <3

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Pam May 30, 2012 at 7:34 pm

Love this recipe! I just tried it tonight and it is sooo good. I used juice from a lime instead of lemon, as that’s what I had in my fridge and it is great :)

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Christine May 30, 2012 at 9:08 pm

This was absolutely fabulous and can’t wait for the glow! I just discovered your site and think it I will be a regular visitor. I love your pictures!!!

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Angela (Oh She Glows) May 31, 2012 at 8:13 am

Thank you Christine, that is so nice of you!

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Rae June 6, 2012 at 12:38 am

Do you leave the skin on the avocados?

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Angela (Oh She Glows) June 6, 2012 at 7:00 am

No, you use the flesh of the avocado.

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Annabel June 14, 2012 at 11:23 pm

Can this be eaten cold?
It sounds like the sauce is cold…kind of like cold noodles? good for a texas summer :)
have you had it cold?
Does warm taste better?

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Darlene June 19, 2012 at 2:12 pm

This was soooo good, too much garlic and I love garlic but it was too strong for my daughter. Maybe my cloves were too big, I used three. Next time I will use one and change nothing else. Perfect recipe :)

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Karitsa June 21, 2012 at 8:30 am

THE BEST PASTA E-V-E-R!!!!!!!!!!!!!!!!!

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marina June 27, 2012 at 9:37 am

Hi from Italy!!
I tried your pasta today :-)
It was soooo gooood!!!
thanks for sharing the receipe!
Love, marina

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Ru June 27, 2012 at 10:04 pm

This looks so amazing, I’m gonna try it out tonight!

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void June 29, 2012 at 2:20 pm

This was good, I really liked the creaminess of the avocado. But the lemon was a bit too strong for me and two cloves of garlic definitely weren’t enough – so I guess I have to try it again! :D

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Angela (Oh She Glows) June 29, 2012 at 5:41 pm

Yea the great part about the recipe is that you can tweak it to your taste! Enjoy it next time.

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Brianna Cadalzo June 29, 2012 at 4:51 pm

Tried this last night and it was so easy and delicious! I’m obsessed with avocado and can’t wait to make this again!

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Kylie July 7, 2012 at 1:38 pm

Love the video – this is the first recipe off of your blog that I made. It was easy and fantastic! Thanks!

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MsLang July 12, 2012 at 9:23 pm

OMG! Made this for dinner & LOVED it so much i sent this link 2 a few of my guacamole lover friends! The basil SO make it & i topped it off w/ some grated parm…WINNER WINNER PASTA DINNER =)

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JoAnn July 15, 2012 at 2:03 pm

I used quinoa pasta, lots of protein. Great recipe. I’ll def make this again.

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AJ July 16, 2012 at 11:35 pm

This was really, really good! You say in the recipe that basil is probably optional, but I think it makes a BIG difference–use it!

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Tina Sheppard July 17, 2012 at 4:20 pm

I’ve made this a few times now, I like it with Chilli and chopped Cherry Tomatoes added. My teenage daughter loves it too, we shall certainly be trying out more of your recipes.

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Jane July 18, 2012 at 6:25 pm

I love it, I must now try it!

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Suz July 18, 2012 at 10:25 pm

Your blog is truly a gem. So glad I found it. You should be very proud of such wonderful work. Can’t wait to try some recipes! Avocado pasta…….

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Angela (Oh She Glows) July 19, 2012 at 10:23 am

Hi Suz, Thank you so much! I’m so happy to hear you enjoy the blog. Take care!

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X July 19, 2012 at 9:37 pm

Thank you so much for this recipe! I had an overripe avocado that I had been dying to get rid of and I’m glad I used this recipe. I added mushrooms and tomatoes, so delicious!

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Michelle July 20, 2012 at 7:20 am

This was absolutely amazing!!! Months ago, my husband swore that he would never be able to “eat vegan”. Things changed (mainly health) and we are now in week 2 of “eating vegan”. Every recipe that we’ve tried of yours has been amazing! I looked over at him at the dinner table last night and he has the plate up to his face….licking every last drop of this amazing avocado sauce!!

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Terri Cole July 20, 2012 at 8:06 pm

Holy Moly, this is freakin’ delicious! I made a few changes (sorry, can’t help myself!) used penne, lime instead of lemon and added a can of white beans and a couple tablespoons of pine nuts. topped it with some chopped fresh tomatoes from the garden. YUM!!!!!!!!!!!!! I know you said the fresh basil is optional, but to me the basil was essential.

I want to make this for everyone who thinks that vegans just eat boring, bland salads!

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Morgan Frederick July 20, 2012 at 9:21 pm

I am so thankful for this recipe. It’s delicious! This sauce has become the perfect foundation to pack a 1/2 cup of chickpeas into and add italian seasoning, nutritional yeast, onion powder and almond milk. After reading Eat To Live, I’ve been avoiding oils as much as possible. So to bypass this I used the almond milk to get the right texture and only enough to get there (maybe 1/3 C). It’s sort of become a bit of a new creation, but the foundation is due incredible thanks as I would have never come up with this without it. Thank you thank you!

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Hessah92 July 23, 2012 at 1:55 pm

Sounds like a great recipe but a tip I learned from an italian chef is to never rinse pasta at all. The starchy delicious flavors are all dead when you rinse it. Instead, boil the pasta with some lightly salted water and a drizzle of oil to keep it from clumping. Then drain it and leave it aside, it will cool down without taking away the flavors.:)

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Angela (Oh She Glows) July 24, 2012 at 7:53 am

I have since learned that tip too and I’ve been doing it most of the time! It’s a hard habit to break when you’ve grown up with parents rinsing the pasta. ;)

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Vanessa July 24, 2012 at 11:10 pm

This pasta was ah-maz-ing! And I don’t even love avocado. Truth be told, I don’t like avocado unless it’s loaded with onion and jalapeno in guac. But this pasta sold me. I’m going to look at avocados in a whole new light. Thank you!

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Emily July 25, 2012 at 4:34 am

I had this avocado pasta last night with some sun-dried tomatoes, chickpeas, and toasted walnuts. Fantastic, easy recipe! My boyfriend and I loved it even more sprinkled with nooch.

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Lauren July 26, 2012 at 5:54 pm

Made this the other night w/some mushrooms, tomatoes, parm cheese and nutritional yeast. amazing recipe!

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Rachel Davis July 27, 2012 at 9:12 am

This was fabulous! Thank you so much for the recipe. I am certain this will be a much requested dinner at my house.

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Angie V August 2, 2012 at 12:01 pm

Hi! Thanks for sharing this. I made it the other night and really enjoyed it. Even my kids loved it. I think that says it all.

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Rebecca August 3, 2012 at 8:34 pm

I just made this for dinner. It was awesome. I added steamed zucchini and some spicy ground Italian sausage to please my meat loving husband. This recipe is a summer keeper!

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Roxanne August 6, 2012 at 12:52 pm

I saw this recipe on Pinterest and I wanted to try it asap. I went to buy the ingredients last night and made it this morning for brunch. It came out good, it just came out too salty because I accidently put in too much salt. For the next time, I will be careful. Above all, it was good and will make it again soon.

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Sasha August 6, 2012 at 8:55 pm

I finally got around to making this pasta sauce (minus the basil and garlic) and it was fantastic. I will definitely be making this again!

I also blogged about it (with photos) here:
http://onesmallvegan.wordpress.com/2012/08/06/creamy-avocado-pasta-faux-parmesan/

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Tina August 7, 2012 at 11:09 am

Hi Angela! This recipe was so delicious and satisfying. I didn’t have any basil (which I will make sure to have on hand next time to punch up the flavor) and I love to experiment with ingredients so I pureed some cooked kale with the mixture for added nutrition and added some steamed kale at the very end for some more texture. It was fantastic! Thanks so much! Can’t wait to try more of your recipes!

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M August 7, 2012 at 8:31 pm

This was super delicious! I got all my kids to eat it, which is usually pretty darn tricky! I made with regular fettuccine noodles, and with lemon juice out of a container so I didn’t have the zest.. regardless, everyone loved it. Thanks for sharing!

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Martha August 24, 2012 at 4:20 pm

Thank you for this recipe! It was delicious!

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Timmy August 25, 2012 at 12:08 pm

Going to make this for my mom for her birthday. I think she’ll love it.

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kendra September 1, 2012 at 3:21 pm

I just made this sauce but added walnuts to it and served it over grated zucchini and yellow zucchini with chopped cherry tomatoes. Awesome raw salad.

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Jamie September 5, 2012 at 11:52 am

Love that you can make this under 15 minutes. My family stays away from all gluten containomg foods so I don’t get to enjoy pasta at the dinner table anymore sadly. I’m going to make this for myself to enjoy!

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Angela (Oh She Glows) September 5, 2012 at 11:56 am

have they tried brown rice pasta yet? I use it from time to time and it’s a decent sub in a pinch!

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Karen September 5, 2012 at 1:34 pm

Angela, Have been thinking of trying this with spaghetti squash as a pasta sub. Have you tried it? Karen

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Angela (Oh She Glows) September 5, 2012 at 5:21 pm

Yes I have! In fact I have a post on this coming up in a couple weeks :)

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Maibritt September 9, 2012 at 12:25 pm

Boyfriend out of the house, only avocado and lime in the fridge. Stumbled over this dish, ate a big portion. Nam nam. I especially loved the lemon giving a fresh kick in this creamy dish. Actually I added a bell pepper to the cream, since it did not want to sit alone in the fridge, and it worked well – lots of vitamins right there :) Greetings from Denmark.

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PolishPaul September 10, 2012 at 7:44 pm

Hah, came up with almost the same thing myself! I just put all herbs/greens i have underhand – I’ve tried (mix of most): Basil, Mint, Parsley, Cilantro, Rosemary, Thyme… Whatever i get my hands on (dill next!) I’ll have to try the lemon zest! Sometimes magic just happens when you jam it all together! My favorite is with Barilla Fettuccini Rigate pasta!

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Karrie Elizabeth September 12, 2012 at 12:58 pm

Omg, yes, yum!!!!! =}}}}

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Patricia September 15, 2012 at 6:01 pm

wow….this recipe is amazing. I made it tonight with Rotini Kamut. It’s soooooo rich and flavourful….yet so simple to make….bravo!

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Cailean Fallon September 17, 2012 at 3:49 pm

Just made this pasta for the first time today…. needless to say it was absolutely phenomenal! I added 1 T of pine nuts and doubled the basil… almost like a creamy version of pesto, delicious! :) Thanks!

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Theresa September 18, 2012 at 7:05 pm

I’ve been making this quite a bit. I found that it works really well (if you are making this just for one person) to halve the avocado sauce before adding to warm pasta, immediately refrigerate one half and use the other half with your warm pasta to eat immediately. Then come back the next day, heat your plain pasta separately then add the refrigerated avocado sauce afterwards. This way you can technically make use of leftovers with this recipe without ever (re)heating the avocado sauce.

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Britney A. Kreiner October 21, 2012 at 12:18 pm

This is the way I have been doing it as well and it works wonderfully. The cold sauce comes to the perfect temperature when mixed with hot pasta.

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Sandrine September 20, 2012 at 11:00 am

I made this recipe last weekend, enitre family loved it! our picky 2 year old even gobbled it up. Thanks for the easy and delicious recipe!

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Yii-Huei September 24, 2012 at 1:48 am

This looks amazing and I can’t wait to try it out! I was just wondering though, I am a high school student and I’d actually like to bring this for my school lunch one day? About the note for the reheating, if I make extra, do you think it’d be alright to reheat the leftover pasta, then put the avocado sauce on top and put it in a thermo lunch box?

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Angela (Oh She Glows) September 24, 2012 at 10:07 am

Hmm good question! Im not too sure, but it might be worth a try! Let me know how it goes.

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Ella September 28, 2012 at 11:14 am

Thanks for the recipe! I’m making this for lunch today!

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chloe September 29, 2012 at 1:36 pm

Just made the avocado cream sauce…. amazing!!! Thanks!

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lori October 8, 2012 at 7:42 pm

8 ‘pages’ of comments! so refreshing to find a recipe for 2 !! this is avocado season and this IS what is for supper tomorrow!! thank you!

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Leah October 20, 2012 at 7:22 pm

My mom came over for dinner tonight while my husband is out of town. I made this delicious Creamy Avocado Pasta and we LOVED it! I plan to make another batch for my husband for dinner tomorrow night. Lucky me, I get to have this yummy pasta dish two nights in a row! Thanks for sharing. This recipe is a definite keeper.

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Susan October 20, 2012 at 8:03 pm

This was AMAZING. Thank you so much for the recipe. I love your blog!

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Britney A. Kreiner October 21, 2012 at 12:15 pm

This is easily my new favorite recipe. I’ve got it timed at 10 minutes from the time I fill the pot with tap water to the time I sit down to dig in. I think I’ve probably made it more than a dozen times in the past three weeks–that is literally how good this is. The only thing is that I find it is better to put the lemon zest and pepper in the sauce, instead of as a garnish on top, because the flavors incorporate a little better and more of that lovely avocado flavor shines through. Thank you so, SO much for this one!

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Emily: RainbowDelicious.com October 22, 2012 at 5:52 pm

This pasta was so quick and easy and delicious! I used this dish in my most recent meal plan on my blog rainbowdelicious.com so others can enjoy it as well. Thank you!

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Rashel October 28, 2012 at 8:33 pm

Oh my gosh this sauce is to die for!!! I didn’t have lemon so I used lime n it turned out delicious! Also my youngest son, Nikolas, does not like avocado but had NO IDEA that’s what it was made from n said it was the best pesto pasta I ever made! ;-) It really tasted like it with half the oil! :-) I also made ur end if the summer peach apple cobbler for dessert. It was incredible simple…..I used fresh picked apples from our apple tree n two jars of peaches…..my kitchen smells Devine! :-) ♥♥♥ ur recipes!

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Chanda October 29, 2012 at 7:54 am

This was amazing. The double portion of the sauce I made disappeared overnight (my husband really loved it). Thx!

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christina November 7, 2012 at 12:37 am

Angela, I love your blog and recommend it to so many people, especially all of my Adventist friends since many of us are vegan. Tried this recipe tonight with my husband and we both LOVED it plus I loved the “easy” factor. Thanks so much for all you do. I highly recommend the book, “Give them something better” which are common Adventist vegan recipes that are very tasty too! Here’s the link to the website and book: http://givethemsomethingbetter.com/. I don’t have any affiliation with the book…it is just one of my favs. :)

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Aparna November 7, 2012 at 6:07 am

Oh, My!! This looks amazing. Simply Amazing. Can’t wait to try it out. I’ve been wanting to cook a meal with Avocado to make dinners healthier, and this is perfect.
Any tips on what summer vegetables go best with this? (I say summer veggies because I live in India, so a lot of autumn/winter vegetable options are out for us here).
Thanks a bunch! :)

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Lisa November 10, 2012 at 1:11 pm

This was fabulous~ I had already doubled the recipe when I saw it did not reheat well, so we rolled the dice and went ahead anyway. I am eating it for lunch a day later and it is still yummy~!!

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Deanna November 15, 2012 at 7:11 pm

I just ate my spaghetti squash last night. ARGH! Considering I eat an average of one avocado a day (seriously, right now every day is filled with avocado), this recipe is GOLD!

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Priscilla November 21, 2012 at 8:27 pm

It’s really good. But I added about 1 cup of milk & 1 tbsp of yeast to make it thicker. It’s my favorite dish now!! :)

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Goldenera November 30, 2012 at 10:48 am

This was surprisingly amazing! Very easy and it felt good to eat it. Thank you!

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Jennie December 1, 2012 at 11:46 am

Did this pasta last night. My hubby said it was a “10 out of 10!” and we gobbled it down. Did a double batch and ate it ALL. In one sitting. But how could we leave any left in the pot? Way too good. Love your site!

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Vienna December 3, 2012 at 10:45 pm

I disagree that the basil is optional. :) I made it both ways and it definitely should be in there! The basil wasn’t forward like a pesto, but rather an undercurrant. Easy to make dinner. Tonight it was fun to eat a plate of pasta with half avocado sauce have marinara sauce, since avocados and tomatoes go so well together.

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Fiona December 6, 2012 at 7:17 pm

Delicious. Didn’t have basil so used pesto sauce!

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Vicky December 9, 2012 at 9:16 pm

It was soooooo MOUTHWATERING!!! I used quinoi pasta and I added unsweetened plain coconut milk. Thanks for sharing! I always need quick recipes

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Vicky December 9, 2012 at 9:20 pm

Oh ya, and added some hemp hearts and chia seeds<3 Couldn't taste them but never hurts to add nutrients :)

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Celovetalk December 14, 2012 at 11:23 am

I loved this recipe, my little picky eater loved it too! I am not 100% vegan but I can’t really eat dairy which has introduced me to vegan style cuisine. So far, I haven’t been disappointed! I even have my favorite vegan restaurants that I frequent in my area. But back to the dish, it was super smooth and creamy. I used two cloves of garlic and about 1/8 cup of basil. All the flavors meshed well and the taste reminded me of an avocado style pesto. Super easy to cook and most of the ingredients I already had which is always nice when making a quick meal.

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alys December 15, 2012 at 10:18 am

I’m making this tonight for my man and I. Thanks for the recipe

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steph December 15, 2012 at 1:39 pm

I just made this with fresh pesto instead of basil. And I almost died it was so good. Thank you!!

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Joan December 20, 2012 at 4:09 am

I made this earlier tonight, substituting lime since I’d run out of lemons. Absolutely delicious. What takes it over the top is that its so fast and easy. The leftovers went into the fridge and I’m loving it cold as well. I can see this in a pasta salad.

I decided to have steamed broccoli and carrots with this dish for supper and will always include them when I make this recipe. They really compliment the pasta. Loved it! You’re making eating Vegan a treat.

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Clarivee Rivera December 24, 2012 at 10:48 pm

Great idea! I’m making this tomorrow. I’m new to being vegan, and I’m so happy to find a recipe with two of my favorite ingredients: pasta and avocado. My third favorite ingredient is “plátano” I think you know it as plantain. A very nice lady thought me how to make plantain soup. It’s so good.

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Jenn December 27, 2012 at 10:53 am

Stumbled upon this recipe and tried it out – it’s a major hit with my husband and my 2 year old (and me!) – we make this regularly now and it’s my go-to recipe when I need dinner on the table FAST. And did I mention it’s DELICIOUS?? Thank you thank you thank you for this fantastic recipe!!

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Amy December 28, 2012 at 4:03 pm

Amazing! I just made it :D. Thanks so much for this recipe!

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Diana December 28, 2012 at 10:39 pm

I recently decided to veganize my family. This was our first dish along with some roasted veggies. It was a hit! Even my meat loving 9 year old gave it 2 thumbs up. I had to Change the name to lemon pasta ( they love fruit) to ensure they were open to trying it. :-) Thanks for sharing.

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Madonna January 1, 2013 at 8:13 pm

Thanks for the recipe! I made this today and it was surprisingly delicious!

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Ruth January 4, 2013 at 7:30 am

this was just as wonderful as everyone else has said …. I doubled the dosage and it was plenty to coat a 1 pound box of linguine. THANKS FOR SHARING!

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Clementine January 5, 2013 at 4:43 am

I just discovered your blog and this is the first recipe i’ve made. I am in love with this pasta!
I used parsley instead of basil and added in some fresh chilli and zucchini and stirred it through wholewheat pasta. I am so excited about all the other recipes I am going to try out. Thank you!! Your site rocks!

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Alyssa January 7, 2013 at 8:45 pm

This is AAmazing! I fall in love with this even more every time i make it. YUM!

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bizoune January 8, 2013 at 10:57 pm

I will try this with zucchini pasta.

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M. January 10, 2013 at 6:33 pm

This has easily become one of my favorite food blogs since I went vegan last summer, and I just want to thank you for creating this site! I can’t decide if this pasta or the crispy breaded tofu is my favorite dinner, especially as a broke college kid. Thank you, again.

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Angela (Oh She Glows) January 10, 2013 at 8:51 pm

Thank you so much, I appreciate it!

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Morgan January 11, 2013 at 2:29 pm

So I’m a little late to this recipe, and I usually don’t leave comments, but I wanted to say that this might be my favorite thing I’ve ever cooked from your blog! Also, I had leftover avocado sauce from last night… I stored it by itself and just ate it as a snack with some Mary’s Gone Crackers… it was heavenly (then I licked the tupperware clean). Thank you so much for all of these wonderful recipes!

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Tiffany Rigal January 12, 2013 at 12:39 pm

I substituted Spaghetti Squash (to make it Paleo) and it was absolutely delicious!!

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amelie January 18, 2013 at 3:19 pm

I just ate this and it tasted GREAT.
Sauce was surprisingly creamy… along with the pasta this makes a complete dish.
Thought I would miss some extra veggies but this is already rich enough in flavours.
I used 2 large garlic cloves and for my taste this was a bit too much..
Anyway, DON’T FORGET THE ZEST as in my opinion it’s the cherry on the pie.
Will add basil next time.
Thanks for sharing this quick & healthy recipe !

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Debbie Dubois January 19, 2013 at 9:16 pm

Made this tonight for dinner. Amazingly simple and very delicious! I will be making this over and over again for sure. Thank you!!!

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Susan N January 20, 2013 at 1:40 pm

My friend made this at a potluck last night. Oh my word….. heaven!!!!! Most the recipes from the potluck were from your blog. I’m hooked.

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cilla January 23, 2013 at 9:35 pm

This was amazing! Oh my word. Soooooo delicious. And simple. Thank you!

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Colleen (www.fresh-you.com) January 25, 2013 at 9:41 pm

This was awesome!! My whole family of five enjoys this tonight!! Thank you, thank you, thank you!!

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Eloïse January 26, 2013 at 7:57 pm

Tried this tonight with spaghetti squash and it was SO good! I realize now I forgot the lemon zest… Will have to make this again on pasta! The creaminess of the avocado and the freshness of the basil… Oh my! Ill probably make this as a dip as well… So good!

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Michelle January 31, 2013 at 2:33 pm

I made this, my husband loved it!!! I think I put too much on my noodles because I hated it. Like, it was too much. But I think I’m going to try it again.

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Angela February 1, 2013 at 10:47 pm

I just tried this and added some toasted pine nuts and it was DELICIOUS!

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Merry February 3, 2013 at 9:50 pm

Eating this right now and it is unique and delicious! Thanks!

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BB February 5, 2013 at 11:07 am

I tried it and it BLEW ME AWAY! So good, thanks for the idea. I put a positive review with links to your recipe on my blog. Thanks again!

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Cocosmom February 6, 2013 at 8:02 pm

I cried after making this, it was soooo good. Tears of joy, that is because I no longer have to search for the perfect homemade pasta “alfredo” sauce. That, and now I can find a husband with this recipe!. I did change a little bit to add red pepper flakes and I was out of lemons so instead, I used white wine…mmmmmm. Thank you for posting.

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Cec February 7, 2013 at 8:25 pm

Tasted great except half a lemon was wayy to much lemon for me!

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Debra February 9, 2013 at 9:50 pm

i can see the comments are from back in 2011 – so i don’t even know if you will read this …however, i want to tell you that this is amazing! we are gluten and dairy free in our house and are always looking for different dishes to try for dinner. we made this! i have to tell you….we haven’t even tossed the pasta yet. the avocado mixture is DELISH! in fact, we (my husband and I) are thinking of different ways to use it as a dip/appetizer. i can’t wait for our main course tonight! thanks for sharing!

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Angela (Oh She Glows) February 10, 2013 at 10:55 pm

Hey Debra, (still reading!) So glad you enjoyed it :)

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Kayleigh February 24, 2013 at 2:42 pm

One of my very favourite “easy”recipes, tastes soooo good! Love that it’s made with a lot of things you would normally have in your house already – whenever I make this, usually the only things I need to grab from the grocery store are avocados and basil!

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Lyndsey February 25, 2013 at 3:43 pm

Do you need to somehow heat up the sauce or does the hot pasta make it a good temperature when it’s mixed with the pasta?? I was just picturing a cold sauce on a hot pasta and it didn’t sound the best. Thx!

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Angela (Oh She Glows) February 25, 2013 at 5:14 pm

Nope I didn’t heat the sauce, I just mixed it into the pasta and heated it very slightly in the pot. enjoy!

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Melanie February 25, 2013 at 6:23 pm

I just made your recipe for dinner tonight, after finding on Pinterest. I have to say it was unbelievably creamy and sooooo delish. My husband finished his and then mine, thank you:)

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trina February 27, 2013 at 11:43 pm

I tried it, and it smelled fabulous, and had potential to taste fabulous, but i suggest a pinch-1/4 tsp of salt. Mine was too salty with 1/2 tsp, but otherwise, AMAZING!

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Kim March 3, 2013 at 5:45 pm

Can’t wait to try this!

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Amber March 10, 2013 at 7:58 pm

This is oober delicious! I baked a spaghetti squash to make a low carb version and it was amazing. Soooooo creamy its like an alfredo and your hardly miss the dairy… Or the pasta for that matter. I want to try this with some veggie chunks, I’m think portobellos and roasted red peppers…. Mmmmmmm.

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Kiran mudnaney March 12, 2013 at 1:55 am

I just made this and it tastes awesome.. Very easy to cook and very healthy.. :)

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Jennifer W-M March 14, 2013 at 11:38 am

Made this last night….SOOOOOO Good!!!! thank you for sharing!

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Chelsea March 20, 2013 at 11:44 pm

I’ve been making a very similar avocado cream sauce with Earth Balance or homemade vegan yogurt forever now. I recently discovered that it is AMAZING on rosemary lemon baked tofu.

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Janice March 21, 2013 at 8:51 pm

Truthfully, I can’t remember if I’ve already commented, but in case I haven’t, you need to know that I LOVE this recipe. Everytime I have an avocado, it’s already slated for this. I’ve shared it with so many people and everyone enjoys it as well.

I make it in the measuring cup that my immersion blender came with. Super easy to clean! I also often toss in a handful of spinach leaves and a tiny bit of pasta water to get it all blending.

Thank you for sharing!

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Grace April 1, 2013 at 8:16 pm

Eating this as I type! It’s delightful, even though I didn’t have any lemons around the house to use (just added some water in place of lemon juice to thin the sauce). You weren’t kidding about the garlic – I added two large-ish cloves and my breath could burn someone’s face off right now.

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MissJohnson April 1, 2013 at 9:27 pm

I used ronzoni noodles..it created a very heavy feeling for my tummy..I juiced the rest of night..

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Manda April 2, 2013 at 11:08 am

Thank you so much for this recipe! I made for family tonight with some roasted veggies as someone else suggested. It was delicious! I will def be making this again!

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Racine April 2, 2013 at 8:09 pm

WOW! My toddler ate his whole bowl and he rarely eats anything that isn’t rice these days! My partner and I thought it was delicious. I think this will be a weekly dinner thing! Thank you!

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Kim April 9, 2013 at 11:20 pm

Oh my goodness! This is so delish! Instead of pasta noodles, I put the sauce on zucchini noodles and the clouds parted, angels began to sing…..I was in heaven! Love this to pieces! Thank you for sharing this yummy goodness with us! <3

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Jamie April 10, 2013 at 12:09 pm

So, I saw this recipe and ran straight to the kitchen. It was yummy! The sauce would also make a great guacamole! :)

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faith perfecto April 12, 2013 at 3:24 pm

i went home and immediately made this earlier in the week. it’s so fast and tasty – thanks so much for the recipe and inspiration!

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Alice April 14, 2013 at 1:54 pm

Angela- thank you! Another incredible recipe. I am so excited to share this one with friends and family. Thank you for sharing your creativity in the kitchen. You are making such a difference.

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Hanna Jane Price April 14, 2013 at 7:12 pm

UN. REAL.

You’ve converted my carnivorous boyfriend! We added a whole pack of spinach to the pasta water for more greens. MAGIC!

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Maryse April 19, 2013 at 11:33 am

This dish was on my ”Recipes to try list” and decided to try this for a quick lunch today and it turns out really good, I loved it and I will make this again for sure!!! Thank you Angela for this great recipe!!!

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Tina April 19, 2013 at 7:08 pm

Just made this for dinner and I can’t wait to make it again! I did include the basil and also tossed in a couple of Tblsp. of chopped parsley too. Before draining the pasta I reserved about 1/2 cup of the pasta water and used that to thin out the sauce while tossing it with the pasta if needed so that it wouldn’t be too thick. FANTASTIC RECIPE!!! Thanks so much.

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Brittany April 23, 2013 at 10:10 pm

I tried this tonight and it was so good! I served it over a bed of arugula, with roasted asparagus, cherry tomatoes and a poached egg on top. Highly recommend it!!

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Jessica April 25, 2013 at 1:56 pm

I made this and it was heavenly. Basically I’ve been starved for new, good, vegan recipes and am totally gorging on your site. :) The cold leftovers were good, too. This recipe produced a creamy, flavorful pasta and very contented bellies around here! Thanks again!
P.S. I know a recipe is good when I don’t feel the need to improve upon it. I can’t make any suggestions here. It was prefect as it was, no improvements needed! …And that says something since the first time trying a new recipe sometimes yields if-y results!

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Sophia April 25, 2013 at 8:41 pm

Raw garlic makes my tongue itch! Weird I know, but I really wanna try this! I know it wont be ‘raw’ anymore, but if i cooked the garlic first, do you think it’ll still taste good?

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johanna April 29, 2013 at 5:30 pm

I have to tell you that I am so happy that I stumbled across your blog. I was recently diagnosed with rheumatoid arthritis and I’ve been trying a gluten free, dairy free, soy free diet in order to try and curb the pain without having to go on medication. I love food, and it’s been really hard to get excited about it now with all of these limitations. You have made me excited about food again! I can’t wait to try this and so many other of the recipes that I’ve found on here. You’ve inspired me! And I have to say thank you for that!!!!!

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Angela (Oh She Glows) April 29, 2013 at 9:58 pm

Thank you Johanna, that means so much to me. Good luck with everything!

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jengd May 2, 2013 at 5:41 pm

This was dinner tonight and it was a hit with all. Thank you!

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Anne May 2, 2013 at 10:05 pm

This recipe is absolutely amazing! I make it at least once a month and talk it up all the time. Hands down the healthiest, hardiest, quickest meals that exist. Thanks!!!

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Heather May 3, 2013 at 11:20 am

Tried this last night and it was a HIT with my husband! So, so good and easy! The sauce seriously is so creamy and wonderful. Definitly will be a go-to for us :) And I like the idea of trying fresh spinach spaghetti to give it additional flavor!

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Heather May 3, 2013 at 11:21 am

Also, I think this was the first time I’ve ever gotten the serving size right for the pasta! Your quarter suggestion was perfect to measure serving size. Thanks!

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Angela (Oh She Glows) May 5, 2013 at 8:07 pm

Glad to hear that Heather! Its a fun trick :)

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Jessica May 6, 2013 at 6:03 pm

Just made this sauce with gnocchi and shrimp and all I can say is AMAZING!!!! Thanks for the great recipe :)

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Laura May 7, 2013 at 2:45 pm

My husband and I had this on Friday with Spaghetti Squash and it was absolutely amazing. It got a 10/10 stars!

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Robin May 14, 2013 at 9:48 pm

I stumbled upon your recipe years ago and make this often! Living in Hawaii,it seems I always have an avocado handy(more like eeks! we better use it or lose it) and this is perfect for a almost guilt free meal! My pregnant friends always swoon over this dish too! Happy food makes happy babies! mahalo and aloha!

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Fortune Cookies May 15, 2013 at 4:44 pm

I tried this recipe last night and OH BOY, was it wonderful! I added some jalapeno and cilantro and a splash of lime to kick it up a notch. I am so in love with your blog, and with your recipes! We aren’t vegan at my house, but we are looking for healthier, plant based recipes and have been eliminating meats. This has been a great resource for delicious recipes that don’t leave us missing meat at all! Thanks!

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Nithya May 19, 2013 at 10:37 pm

OMG.. I was searching for avocado pasta recipe.. Your Pasta looks so inviting.. I am going to try it tomorrow..

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Liesl Garner May 21, 2013 at 1:07 am

Hello there. I have just recently stumbled upon your website. I am not Vegan, but am craving better veggie recipes and healthy snacks I can bake for my kids’ lunches. So, I fell in love immediately with your site. In the last 2 days, I’ve made 7 recipes from here, and have so much more planned for the week. Almost my entire menu for the week is from here. This green pasta was DELICIOUS. Mine turned out much more green than this photo, and I was afraid my family would balk, but they finished the bowl, even after doubling the recipe. There was not a scrap left. So good. So wonderful and brilliant and easy! Thank you.

Thank you, thank you, thank you!

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Angela (Oh She Glows) May 22, 2013 at 7:37 am

Hi Liesl, Aw thank you so much for your kind words! So happy you are enjoying everything so far. :)

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Anna May 31, 2013 at 8:21 pm

Holy avocado. I don’t even particularly like avocado, but this was delicious!!!
And so easy! I’m a sixteen year old vegan in high school so quick and easy dinners are the best!!

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Chris June 1, 2013 at 6:38 pm

I added a whole roasted garlic bulb, also topped it with a tablespoon of chopped walnuts. It was fabulous!

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Kristen June 3, 2013 at 8:28 pm

Just wanted to say I made this and it is unbelievably delicious. You can mix everything in a blender if lacking the food processor. I added a tomato, too.

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LaDonna June 3, 2013 at 9:01 pm

Love this recipe! Subbed the pasta for zucchini noodles. I found it by you being featured in the City Market recipe magazine. Congrats on being featured. When I saw you in there I said, “Hey I know her,” LOL.
Thanks for sharing your wonderful recipes!

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Norma June 6, 2013 at 10:19 am

The leftovers from this recipe may not heat up well but if you add some chopped olives, tomatoes and onion it makes one heck of a good cold pasta salad!!

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Olygram June 7, 2013 at 12:20 am

Made this tonight for dinner with friends. It was a hit. I love your website. We thought it would be yummy cold. I have a pot luck to go to on Saturday. I’m drooling all over my iPad as I review your site to see what I should make.

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paperandthepea June 13, 2013 at 10:39 pm

I tried this! It’s delicious. :) I didn’t have basil so I added spinach. My little daughter didn’t want to eat at first cause her noodles were all green. But after a taste she remarked on how good it was!

Thanks for posting the recipe I’m not vegan but. I love your site!

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Cynthia June 17, 2013 at 8:00 am

This really looks great but what did you serve with it?

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Angela (Oh She Glows) June 17, 2013 at 8:12 am

usually salad :)

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Brittany June 18, 2013 at 10:05 pm

Love this pasta idea! I cant’t wait to make it. Thanks for sharing the video. So cute!

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Emilee June 22, 2013 at 3:38 pm

I thought this looked amazing, and I was so excited to try it. I had my husband buy all the ingredients and whipped it up… the first bite was tolerable… second bite less so… and the after the third I threw mine away. My husband felt the same way. The flavors are too strong and don’t mesh together well at all. I was seriously disappointed.

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Victoria June 23, 2013 at 8:28 am

OMG!!! I made this recipe the other night….AMAZING! my new favorite dinner, been telling all my girlfriends at work they must try it! so creamy and fresh with the basil, a great summer dinner and actually only takes 15 mins!!! Can’t wait to try more recipes, i’m loving your site!!!

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Angela (Oh She Glows) June 23, 2013 at 6:16 pm

So glad to hear that Victoria! We love it too :)

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Cait June 24, 2013 at 4:48 pm

This is crazy good! I added peas and white beans… Omg! Newly vegetarian with a 10 month old, I want to be sure he gets tons of iron and good stuff. This may have revolutionized pasta! Thank you!

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michaela June 25, 2013 at 10:01 pm

Finally made this pasta tonight – So delicious and satisfying… perfection! Thank you!

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Emma June 29, 2013 at 1:40 pm

I was looking for a quick recipe for dinner tonight and came across this – thank you so much! This was so delicious, kind of like a creamy guacamole pesto sauce. We’ll definitely be having this again!

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Jess July 8, 2013 at 4:12 am

I’ve wanted to try this for quite a few weeks but my food processor died! Finally made it tonight at my parents house and it’s AMAZING! My Dad loves when I cook super filling vegan meals and this was no exception :) Thanks for this amazing recipe!

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Maddy July 13, 2013 at 12:01 am

I am eating, no, gobbling this right now. Amazing. I read about the garlic issues so I buzzed the garlic with salt, smashed with the back of a spoon for a moment or two, then added lemon juice etc. I would go lighter on the lemon juice next time. I was going to add some other ingredients like olives or goat cheese but this is SO GOOD on its own! So simple and delicious. I used basil I grew at my house too yay.

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Raeleen July 13, 2013 at 8:15 pm

I recently went vegetarian, but am hoping to go vegan in the future! Your site is an inspiration and this pasta was no exception! I loooove avocados to begin with but this was even better than I expected! thanks so much for sharing it :)

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Mary July 16, 2013 at 10:19 pm

This was so tasty! I made it just the other day, thinking it maybe wouldn’t be amazing but at least worth the effort. It was definitely something I would make again. Creamy, different from the usual, and easy. The only change I made was to sauté the garlic in the oil before processing everything in the food processor. Another commenter had made the suggestion, and I’m glad I followed it. Otherwise, I think it would have been too harsh of a flavor. Kudos on a great dish!

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Gan July 23, 2013 at 9:36 am

You are a genius. This reminds me of a pasta-ready version of a avo & white bean spread. Can’t wait to make it!

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Giulia July 23, 2013 at 1:29 pm

This looks so good! I just had a quick question. I was wondering what you think of switching sour cream for the olive oil (I know that isn’t vegan) but I’m currently dieting and was trying to make this great looking recipe a little lower calorie!

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Angela (Oh She Glows) July 23, 2013 at 3:50 pm

Hmm I’m really not sure to be honest, it could work!

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Brooke August 2, 2013 at 4:49 pm

WOW!!! Amazing and so easy! Thank you!!

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Alexandra August 6, 2013 at 1:43 am

I just made this and it was SO YUMMY. Thanks Angela!

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Alice August 8, 2013 at 2:51 am

OMG!!!!
I was cleaning out my dead uncles house and all we found was garlic! Luckily great aunt Mildred came inside having robbed the neighbours avocado tree and basil plant! (what a criminal!!)

Needless to say, in ten minutes we were all happy and full (and mourning)
Definately recommend! 10/10

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Abby August 12, 2013 at 10:40 pm

Thank you soooo much for this recipe. I made it tonight with a few additions: a bunch of cilantro, 10-15 pine nuts and a tablespoon of greek yogurt. Oooooooo weeeee!!!!! Sooooo good!! I am never buying pesto again!!! My sister was eating it out of the blender. The cilantro gives it a wow in your mouth factor. Man I am telling everybody about this. I won’t put too much cilantro in next time as it was powerful but still good. The salt gives balance to it.

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Laveta August 15, 2013 at 8:34 pm

I just made this and it was simply delectable! I added some sweet corn, and I was in heaven! Thanks for this recipe! I’m hooked on your site :D

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Amy August 18, 2013 at 5:22 pm

I just made this and it was very good. I am wondering about the re-heating.. is it just cuz it turns a funny color or does it taste really bad?

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Aly M August 21, 2013 at 5:05 am

This pasta sauce is fantastic! I tried it out last week with some wholewheat spaghetti and it turned out great, despite me not having any actual lemons and accidentally putting way too much lemon juice in it. It might not reheat well but IMO it’s even better when it’s cold. I doubled up the recipe, shared some with my dad for dinner, then took the chilled leftovers to work for the next two days and it was amazing. Just made another (doubled) batch tonight with some spinach fettuccine (inspired by another comment) and am looking forward to devouring the rest of it at work again. I also found it’s very filling – not sure if that’s the sauce or the pasta, or maybe I just eat too much of it because it’s too good to stop? Definitely a good thing though, especially when used as a work lunch.

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Sandy August 25, 2013 at 11:13 am

I didn’t read all the comments so this may be a repeat. But i was thinking to make it low calorie or low carb you could use tofu noodles or spaghetti squash,

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aarya August 28, 2013 at 1:34 pm

tried it with a little twist and it came out awesome :)

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Shelby September 1, 2013 at 8:18 am

I just made this last night. SO GOOD! We did have some leftovers though, and because of the avocado, I chose to just eat them cold, which is still delicious. I just covered it with a piece of foil over night.

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michelle September 11, 2013 at 8:42 pm

This pasta sauce is incredible! The video is pretty neat too.

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Lynn September 21, 2013 at 12:48 pm

My daughter makes a very similar dish, but she processes the avocados with almonds and kale. She says she gets three superfoods in one meal that way. :-)

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Salma September 21, 2013 at 8:52 pm

That look delicious! I’m going to add it to my meal plan this week.

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Megan September 22, 2013 at 5:27 pm

One of my fave blogs linked to another one of my fave blogs! Exciting that you made Cup of Jo’s weekend list.

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Lacy Camey October 4, 2013 at 3:12 pm

Oh my gosh…this looks amazing!! <3

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Ri October 5, 2013 at 1:56 pm

absolutely love the recipe for the creamy avocado sauce I was trying to make the zucchini pasta but I couldn’t find the Julian peeler or spiralizer anywhere :( so I ended up making more of a zucchini salad with cucumber and I mixed in the delicious avocado dressing and garnished with mint which was a perfect addition to this fresh tasting salad I also had hummous with crackers and it made for the perfect delicious healthy lunch :)

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Ann October 13, 2013 at 8:27 pm

Really good. Awesome consistency!

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Hannah October 14, 2013 at 3:00 am

The sauce was amazing – very quick to make. I used 3 garlic cloves but I’m nuts for it.
I also added about 2 tbsp of greek yoghurt to bulk it out. Definitely add the basil, it makes it!

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Jerry November 6, 2013 at 8:07 am

Hi all
I was wondering, is the avocado taste really noticeable? I want to make this for a friend, to support his vegan lifestyle, but he refuses to even eat an avocado, or even be in the same room with one! ha ha hahaha…But if you can’t taste the avocado, I can then sneak it into the dish and he would never know! :-)

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Angela (Oh She Glows) November 6, 2013 at 1:43 pm

How tragic. hahah. I’d say you can taste the avocado :) But I wouldn’t say it’s overpowering…then again I loooove avocado!

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Jerry November 8, 2013 at 9:07 am

Thank you Angela, well I am going to try this tonight, and well he can just eat it! ha ha ha
What is the worse thing that can happen? Well he could say ewwwwww and not eat it, or he could end up loving it :-)

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Deeksha December 16, 2013 at 10:37 pm

I do that all the time to my hubby. I use oats, avocados in disguise n after he’s eaten n liked it, I’ll let him know. For many people it is more of a mental block than a real problem.

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Mairik December 1, 2013 at 1:44 pm

I know it’s a long time since you posted this but – wow! Delicious. x

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Angela (Oh She Glows) December 1, 2013 at 7:13 pm

Glad you enjoyed it Mairik! Thanks for letting me know :)

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AnnaBazoo December 6, 2013 at 3:21 pm

This is super good! I added some frozen broccoli, too. It is super creamy and easy. Great job!

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AuntieLeesie December 8, 2013 at 1:43 pm

I just saw this and wanted to make it immediately, which required a few substitutes to go with what I had on hand. Garlic powder instead of fresh garlic, prepared lemon juice. Also, I don’t own a food processor, so I simply mashed the ripe avocado with everything else. Added some freshly-shelled walnut pieces, and put it over warmed-up leftover whole wheat spaghetti. Y…U…M!

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Natalia December 9, 2013 at 3:57 pm

I haven’t seen one comment from someone who actually made this!
Well, I did. And surprise- it’s good! Haha. I made a few alterations- 3 cloves of garlic sauteed in the EVOO first, and only used zest from half a lemon. Also added pine nuts, a sh*t ton of basil :) and parmesan *gasp* I know, not vegan.
Great recipe. Thanks for sharing! Will def make again

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Deeksha December 16, 2013 at 10:31 pm

Hey, I was making regular pesto last nite n thought the quantity was a bit less. Had half an avocado so thought of adding it. But before adding I made sure to Google it out. I’m so glad I came across ur post. It tastes amazing! It’s just that I have some leftover n can’t really eat it cold, might microwave it tad 10 seconds.

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Lauren December 22, 2013 at 8:06 pm

I just found your website today while looking for some good vegan food to cook. As soon as I saw this I HAD to try it so I went to the store, bought everything, and started making it. It. Was. Delicious! I was so surprised by the taste and ease at which I could make it. I only added 2 cloves and forewent the basil and still it was amazing. Thank you so much for sharing this recipe. I’m defiantly going to make this again and try some of your other recipes!

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Kassie December 30, 2013 at 7:15 pm

Just made this for my sister and I, it was great!

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Kayla @ Lettuce Talk About... January 11, 2014 at 7:36 am

Made this recipe last night. I am a new follower of Oh She Glows and this was my second recipe I have tried. It was amazing! Easy, minimal ingredients, fresh and FULL of flavor! Thank you for the great recipe and great blog.

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Christine Hoffmann January 11, 2014 at 10:27 pm

Thank you Angela for this great recipe! I made it and poured it over spaghetti squash. Delicious! It’s good enough for company!!!!

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NA January 12, 2014 at 4:20 pm

Thanks for posting that video! Your blog posts always put a smile on my face, thank you! :)

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Claire January 18, 2014 at 12:39 pm

This recipe is SO easy, and SO delicious! I ate it with zucchini noodles and it was perfect. Thanks for another fabulous recipe!!

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Bre January 23, 2014 at 10:19 am

Okay, so I don’t eat pasta, I just don’t like the bland squishy texture. But the idea of using spelt pasta, and using AVOCADOS to make a sauce made me want to try this recipe. I did last night, fed it to my mother (who is not vegan) and we both LOVED it! I used maybe twice the basil, and just two garlic cloves. If you are sensitive to garlic, I’d recommend just using one, as it is “raw” in this dish. But wow. Wow wow wow. I will make this again.

P.S. I love your blog, so many great ideas!

Bre

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Ivana January 29, 2014 at 7:47 am

Thank you so much for this recipe, it’s absolutely delicious! <3

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Brittney February 5, 2014 at 2:47 pm

I found your recipe on pinterest and quickly gathered the ingredients for lunch. My mistake in the recipe was using the juice from half a lemon. That juice overpowered everything but the garlic. I added some white sugar and it balanced everything out. Tastes delicious! Ill try it with less lemon juice and only one clove of garlic next time. Thanks!

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procrastinatorcook February 12, 2014 at 12:27 pm

WOW!! I just made this for dinner and for a non vegetarian this is an amazing dish that is worth having in ones repertoire for those days that you feel like having something light and decadent at the same time, the only thing that I did differently was add some Pecorino Romano :D amazing will definitely make it again and again and again ……….

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Milly February 16, 2014 at 5:56 am

Eating this right now. Yum is the only way to describe it! I am not usually one to stray the standard pasta sauces, but this is awesome.

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Anita February 18, 2014 at 11:53 am

Hi, I tried your sauce. it is nice but I used much less basil and garlic (only 2 cloves) and still found it overwhelming. My lemon was very citric sharp in taste but after mixing with pasta it actually wasn’t bad. thank you.

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Michelle February 19, 2014 at 8:49 am

Just a note; if you don’t have real lemons on hand the lemon substitute is 2 tablespoons. I mis judged the amount and though the sauce smelled fabulous, it tasted like lemons… Just lemons. Lol. Definitely trying this recipe again (with the correct amount of lemon juice

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Katie M February 21, 2014 at 6:41 pm

I made this tonight for dinner, and it was absolutely perfect! I didn’t have any lemon so I used a scant half teaspoon of red wine vinegar. I will definitely be making this recipe again!

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Jessica February 23, 2014 at 8:34 pm

Hi,
I am keeping a blog for a college course that I am taking and I chose to feature this delicious recipe of yours on it. I am a college student with sub par cooking skills and I have to tell you that I am so proud of being able to make this! It is yummy and simple. You explain it so well. I directly used your recipe, directions, and two pictures. I credited you for all of it, but I wanted to let you know. I hope that is okay. Thank you again for this lovely meal!
Jessica

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Ally February 26, 2014 at 6:36 pm

Going to try this sauce on spaghetti squash tonight!

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Leanne March 4, 2014 at 9:24 pm

This is now my go-to pasta! I’m a student so I like to make to easy and quick meals with few ingredients. I used to make a cream sauce because I always have cream and butter – but this is so much healthier. When I make this, I like to panfry some mushrooms too just for an added texture and flavour. Great recipe!

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Amy March 15, 2014 at 12:31 am

I have lime juice & lemon thyme, thoughts on subbing these for lemon juice & basil?

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Aqiyl Aniys March 21, 2014 at 10:13 pm

I love everything avocado. Yummy!

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Shannon April 3, 2014 at 2:17 pm

I made this and it is awesome!!! I used spaghetti squash and cooked it last night, then I quickly whipped up the sauce this morning but kept it separate from the squash. I was able to reheat the squash at work for lunch and just mix in the sauce and it was perfect! So you can reheat it.. just keep the sauce and pasta separate and only heat the pasta :)

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Katy April 7, 2014 at 12:23 pm

This was a great sauce, I used it on spaghetti squash and it was amazing with the crunch.

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Charmaine April 22, 2014 at 9:28 pm

Fantastic! Can;t wait for more!

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Chi April 25, 2014 at 8:24 pm

I made this pasta this afternoon…love that the recipe is super easy and healthy. We didn’t have lemons, so I substituted lime and it still came out well. The taste is a little mild (added more seasonings & basil to achieve more flavor) and different than any other pasta I’ve had in a good way. Thanks Angela for a wonderful, simple recipe. : )

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amanda April 27, 2014 at 11:45 pm

great recipe. thank you.
i have made this twice and it’s been wonderful both times.

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Someguy April 29, 2014 at 5:30 am

I used coriander (the actual leaves, not the seeds) instead of basil. It definitely goes better with avocado. Trust me! I’m a latinamerican (we put coriander and cumin in everything) living in Italy (basil all over the place) and give it a try!

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Karen April 30, 2014 at 10:56 pm

This looks amazing! Love, love, love avocado. I’ve never been a big pasta fan (which nobody ever understands!), but I am definitely going to try some of your pasta suggestions of spelt and kamut (which I never heard of before). I was wondering what you thought of possibly adding roasted garlic to this. It would add a little more flavor and a bit of sweetness to it. I am a horrible cook, so if this is disgusting, trust me, I won’t be offended, but I am trying to get better since I am getting married in September and I’d like to have a few recipes in my repertoire! Love all your ideas.

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Deena May 8, 2014 at 10:28 pm

I’ve already made this two nights and a row, and I’m not even kidding… I still want to have it again tonight. I’ve got extra avocados.. so why on earth not?! So, SO good and ridiculously easy. I tossed in some shredded parmesan and some kale, and seriously, it was DIVINE. I don’t think I’ll ever go back to the heavy cream alfredo ever again.

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Madison May 9, 2014 at 10:14 am

Hi – is this pasta ok to freeze?

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Andrew May 12, 2014 at 1:54 pm

That avocado dinner was horrific. One of the worst things I have ever eaten. And I once ate a shoe.

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Emma May 14, 2014 at 6:16 pm

Made this tonight for dinner (after eyeing this recipe for literally years, ha! Sometimes I’m a bit slow on the uptake.) It was so awesome! I forgot fresh basil and so used a pinch of dried. I’m sure the fresh takes it up a notch and so will have to try it that way next time. There WILL be a next time!

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Helen May 20, 2014 at 5:11 am

Made this last night for dinner and it was delicious. I used fresh dill instead of basil and added a sprinkle of parmesan out of habit, but honestly it wasn’t needed. The dill was yummy though. I also think some roasted chilli and some toasted, chopped hazlenuts mixed in with the lemon zest would be nice in the basil version: a take on gremolata to add texture.

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Isabel May 27, 2014 at 8:34 pm

This recipe was absolutely delicious! Incredibly creamy and filling. It was quick and uncomplicated, a great beginner’s recipe. I will recommend that you use a minimum amount of garlic however. I doubled the recipe, but only used one large clove of garlic, and it was plenty garlicky enough. I will definitely use this recipe again, and I highly recommend it to others.

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Christa May 30, 2014 at 10:05 am

Sounds yummy. Can’t wait to try it!
For those not keen on strong, fresh garlic, try roasting the garlic ahead of time. A simple way to “roast” a few cloves quickly: place cloves, still in their husk but separated from the bulb, in a dry non-stick pan. Cook over medium heat, stirring often, for about 15 minutes. You can do this while the pasta is cooking or ahead of time. Cook until each side is mostly browned and clove inside is soft. Large cloves are going to take longer. Peel and add to sauce preparations. Be careful, the cloves will be hot.

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Kelly May 31, 2014 at 11:35 pm

Just tried this tonight and it knocked my socks off!!!! So absolutely delicious :)

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Kelly May 31, 2014 at 11:38 pm

I forgot to mention: I cut up a bunch of grape tomatoes and them into the boiling water (like the last 30 seconds or so). It added some color and additional texture :)

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Barbara June 2, 2014 at 6:56 pm

I made this tonight and LOVED it! Now I’m going to share it with all my friends. Thank you so much

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Emma June 13, 2014 at 8:14 am

I have used this recipe twice now and am in love with it! Added cherry tomatoes the first time and rock melon the second, they really complimented the flavours. Would it be okay for me to feature this on my blog? With you as a source of course!
Thanks for the great recipes!
Emma

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Stacey June 26, 2014 at 12:19 am

I just made your avocado pasta recipe and whoa Nellie! Delicious!! Rich and creamy goodness and so fast! I used brown rice pasta for a gluten free option. I had it with your carrot, grapefruit and ginger juice for a light and sweet balance to the garlic and lemon pasta sauce. Dessert? Of course your peanut butter cookie dough balls! I took a beautiful photo I’d love to share. :)

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Courtney M. July 3, 2014 at 5:15 pm

Oh my word. This was by far the best pasta I’ve ever had. I mean ever. I knew this was going to be good, but this was amazing. Unbelievably amazing. My husband and I are in love with this! Thank you so much for sharing!!

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Hilary Miller July 3, 2014 at 9:10 pm

Tried it! LOVE IT! Can’t wait to make again! Wonderful with fresh basil from the garden, my mouth is watering for more now

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Fedwa July 7, 2014 at 6:56 am

I made this and added roasted mushrooms and it tasted so good, knowing that this is the first vegan pasta I ever had (I’m a vegetarian in transition to vegan)

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Dana July 7, 2014 at 6:36 pm

Hi Angela,

Just commenting to let you know that I made this recipe for dinner and it was FANTASTIC. I did a review on my blog that can be found here: http://eatforcolor.blogspot.com/2014/07/recipe-review-ohsheglows-15-minute.html

I made sure to link back to your website and make is clear that this was YOUR recipe. I hope I did that correctly!

Love the cookbook and the website!

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Morelia July 9, 2014 at 12:07 am

Beautiful recipe! Tastes incredible! And your right, it’s really surprising how the avocado can be so creamy and delicious! :)

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Penny July 18, 2014 at 9:23 pm

My toddlers and I adore this recipe … my partner, not so much, but that leaves more for us! My favorite way to eat it is massaged into kale. The fresh basil is definitely not optional, and I think that it is best with plenty of garlic! Thanks so much!!

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Savannah July 29, 2014 at 3:53 pm

Just had this for lunch and it was Amazing! Instead of regular pasta i made my own raw zucchini noodles(ofcourse if you wanted a true raw meal you could substitute the olive oil for unrefined raw coconut oil and i think would be great too!) , and because i love spice i added cayeane pepper to your avocado sauce recipe and that added just the right amount of spice and extra flavor for me! I will be making this again, Thanks a bunch!

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Marquinta August 3, 2014 at 2:06 pm

I’ve tried this recipe twice. The first time I used two garlic cloves and it was okay. I could taste the potential for a great recipe, but as you said, it was a little too much garlic. The second time, I used only one clove and it was soooo delicious. I also used zucchini noodles both times. I sauteed the noodles for just a few minutes and then tossed them in the sauce. Absolutely amazing! I felt like I was having a cheat meal! This will definitely be added to my go to recipes.

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Madeleine August 16, 2014 at 11:57 am
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I just made this! Oh my word… Absolutely gorgeous. It’s always a good day when you find a new way to eat avocados, right?! Had no basil so used marjoram from the garden. Delish, and a perfect way to use up almost over-ripe avos. As if I needed another excuse to make this. Thanks for the recipe!

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Tine August 17, 2014 at 6:30 am
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Hi, I wanted to thank you for this delicious recipe. It’s really the best avocado recipe i tasted. Today I also added in a handful of baby spinach leaves and chopped tomatoes, also topped it with Some nutritional yeast and hemp seeds, which was also good.

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Cynthia August 17, 2014 at 1:24 pm
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OMG! like seriously! I drove 1/2 hour to find ancient grain pasta, and to my delight, they had both you had listed here, so I bought them both. Almost ran out of gas, but boy… this was SO worth it! I would not add any extra salt next time (I have to watch my sodium intake), as the flavors from everything else is just like fireworks in your mouth! DEFINITELY re-doing this one, (I’d have had 2 more bowls, but I was smart, only cooked ONE portion ;) now, we wait and see if the ingredients trigger (for me) migraines/fibro/ibs … if not. oh baby you are MINE! :) thank YOU SO MUCH!

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Debra @ Worth Cooking August 17, 2014 at 5:34 pm
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Absolutely delicious! And so creamy.

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Maryse August 18, 2014 at 9:47 am
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This has become one of my absolute favorite, I could eat this every day…:)
At first I wasn’t sure about basil and avocado but Oh my! This is great! I eat the left over avocado sauce on toast next morning or even with tortilla chips. Absolutely delicious!!!

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Tine August 18, 2014 at 1:05 pm

Hi Angela, just to let you know I wrote a post on my newly born blog about this recipe. Thanks again!

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Tine August 18, 2014 at 1:05 pm

And the link of course: atasteofpure.wordpress.com/2014/08/18/my-favourite-dinner-of-the-moment/

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Kathy Sturr of the Violet Fern August 19, 2014 at 8:39 am
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I turned Vegan (all at once) right after Christmas 2013. I bought the Oh She Glows cookbook and WOW! why haven’t I been Vegan all my life? I have new eyes when it comes to food – big, googly eyes. This avocado pasta was one of the first recipes I made and yum yum oh yummy in my tummy! I have read how many people may find being Vegan difficult and limiting – I cannot imagine. There is a whole new world here! And it includes creamy avocado pasta so jump for joy!

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Robin August 21, 2014 at 11:14 am
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This is the second recipe I tried after finding your website and has stayed in the regular rotation about once every month or two. I’d have it more often if pasta didn’t bloat me. I always add mushrooms and spinach to mine! I’d like to try some sun-dried tomatoes in there too! Love this creamy sauce!

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Sam August 22, 2014 at 1:14 pm
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Just finished eating this delicious meal. I added a small white onion and some green peas and it was extremely tasty! Loved the fresh flavours and the creaminess of the avocado. Will definitely be having this again!

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Karen J Carlson August 22, 2014 at 6:06 pm
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I cannot even express how delicious this is. And it’s so quick and easy to make! It blows my mind. It’s a favorite to make for friends when they’re coming over cause I can just double the recipe and make a bunch of it for super cheap. I’ve made it three times now.

It’s exploding with light, crisp, refreshing flavors and it leaves me feeling way more full than I was expecting. It doesn’t even matter if there are leftovers the next day because the citrus keeps the avocado from turning brown. I just freaking love this recipe.

P.S. Now that I know what spelt spaghetti is (available at Sprouts) and I’ll never be going back! Wee!

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chel August 26, 2014 at 6:55 pm
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this meal was fantastic! i didnt follow the recipe to a T, but it was delicious and i would have never thought to combine avacado with a past dish, touche’…. :)

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Ella August 27, 2014 at 7:20 am
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Just made this for lunch today and It was really delicious and so creamy! Finished with a sprinkling of nutritional yeast on top too :)

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Jamie August 27, 2014 at 1:39 pm

I just made this for lunch with raw zucchini noodles!! I needed an extra tbsp of EVOO for my blender to pull everything together, but this recipe is PHENOMENAL!!

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Jessica August 27, 2014 at 8:26 pm
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Made this for dinner this evening. Husband and I both loved it. Will definitely be making again!

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Samantha Wiles September 2, 2014 at 10:27 pm

I just made this pasta instead of a box of mac and cheese and was soooo much more satisfied! And it took the same amount of time! I didn’t have basil or olive oil so I make it with kale and grape seed oil instead. SO GOOD!

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Emily September 10, 2014 at 3:43 am
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Yay – loved this… yum yum yum! :)

p.s writing Avocado ‘flesh’ kind freaked me out… :D

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Annette Holbrook September 11, 2014 at 3:47 pm
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Making this for dinner AGAIN tonight… We simply cannot get enough of this dish. We’ve been making it for about 18 months now and it’s in regular rotation, so maybe once every 10-14 days. Love, love, love it!!! (We use Delallo fusilli pasta instead of spaghetti. It clings to the noodles better.) :) ENJOY!!

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Janay September 15, 2014 at 10:41 pm

So bummed! Was really excited for this recipe but I added too much lemon juice. Should have followed the recipe more closely and tasted as I went along :/. I will try it again. Loved that it was so simple and quick.

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Kate September 16, 2014 at 2:10 am
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A huge, massive thank you from the uk for this recipe! It was a lovely quick and easy comfort food diner! Yum!

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Rebecca September 18, 2014 at 8:41 pm
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So many comments on how it LOOKS, and so few on how it *actually* goes!

Just whipped this up for dinner – so simple and easy! Tasty, with a strong garlic flavour, which I love. I’d suggest one clove if you’re not a big garlic fan. I also added cooked carrots and broccoli for added veggies. :)

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Jess September 22, 2014 at 11:59 am
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Oh my gosh this is AMAZING. I tried to blend the avocado with my little blender (ended up a bit chunky) but even with that it was the best “creamy” pasta I have ever made! Thanks for sharing :)

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Hels Bels September 25, 2014 at 3:20 pm

This video has just made my night! It is the most adorable thing. the cutest couple, so heartfelt. And how amazing a crow and a kitten! aw, renewed faith in animals and mother instincts of all kinds. Thanks for posting. I love avocado pasta too, yum!

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Angela September 26, 2014 at 2:15 pm
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Made this last night. Added more lemon juice and roasted grape tomatoes. Sooooo good!!!!

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Sharon September 26, 2014 at 3:23 pm

Just ordered your cookbook …so excited can’t wait …..I love new recipes…..my husband always says I have enough cookbooks …you can never have too many….am looking forward to trying some new dishes

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Natasha September 27, 2014 at 2:01 am
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This looks delicious will definitely be cooking it next week

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Squirrely October 19, 2014 at 1:02 pm
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I just made this pasta, and it’s delicious! I added some red chili powder to give it an extra kick and it turned out wonderfully. Thanks for sharing!!

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Genevieve October 24, 2014 at 8:08 pm
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Always reliable, always delicious. I make it with whole wheat fettuccine and err on the side of less garlic…one clove is very garlicky. Thanks!

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sharon October 26, 2014 at 4:51 pm

I was wondering if you didn’t have basil if I could use some pesto I made homemade instead?

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Anja November 5, 2014 at 2:59 pm

I’ve been reading your blog for some time now but today was the first time I tried one of your recipes… this one. And what shall I say? It’s absolutely gorgeous! I so enjoyed the creamy texture and avocado is always a hit with me anyway…

The video clip also made my day. It kinda reminds me of the lioness that adopted an oryx antilope baby in Samburu National Reserve (Kenya)

All the best to you and your small family from freezing Germany :)

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jeux de friv gratuit November 13, 2014 at 9:55 am

It is great, i will make at tonight , thanks you very much

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Easy Recipes November 28, 2014 at 1:38 am

Garlic, fresh basil leaves, fresh lemon juice, olive oil,avocado,sea salt, ground black pepper and lemon zest, all contribute to delicacy of pasta. Thanks for this recipe.

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Aleksandra December 3, 2014 at 4:53 pm

Is there anything to substitute the basil with?:)

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Angela (Oh She Glows) December 4, 2014 at 11:43 am

cilantro maybe?

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lynne December 4, 2014 at 6:36 pm
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I made this tonight. Delicious!

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Vivian December 8, 2014 at 1:20 am

Tried this, soooo delicious! You are my hero.

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Lindsay DeBou December 9, 2014 at 11:54 am

One of my fav recipes. Very rich and creamy! I bet it would be good with some spinach too.

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Simone December 17, 2014 at 12:54 am

I tried this and it was amazing.
I added in some mushrooms and chicken too to make it even more filling.

Thanks so much! I’m making it for my family this weekend.

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Beverley January 5, 2015 at 4:41 am

Your blog is so delightful, thank you.
from London, England

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carol January 8, 2015 at 10:39 pm
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I have made this several times, and it is the most delicious avocado recipe EVER! Thank you!! :))

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Alexandra January 12, 2015 at 8:27 pm
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This was seriously incredible! I just finished my bowl and might be making it again tomorrow. Had it on sautéed zucchini noodles and grape tomatoes :)

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Leanne January 17, 2015 at 2:24 pm

just made this – I added mushroom and tomato through mine (not blended) and it was delicious such a simple quick meal to make too thanks!

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Emily January 18, 2015 at 2:32 pm
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Wow! I just made this real quick and DAMN it’s good!~

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Patricia January 26, 2015 at 11:59 pm
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Yum. Just made a version of this for myself tonight but used gnocchi instead. I also had lemon garlic portobello mushrooms marinating so I cooked two mid sized ones to eat on the side. De-lish!

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SK January 28, 2015 at 11:00 pm
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I just finished eating this and WOW was it ever delish! I subbed in parsley for basil, and lightly sauteed my garlic with some onion as well. I am so impressed with how freaking yummy it is!
I can’t wait to try more of your recipes!!!

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Allison February 2, 2015 at 12:50 am
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I’m late on commenting (about four years late it looks like) but I wanted to say THANK YOU for this recipe. I eat it at least once a week.

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Angela (Oh She Glows) February 2, 2015 at 2:18 pm

So glad to hear that Allison!

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Shawn February 5, 2015 at 11:26 am
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I found this recipe and it was called “teenage mutant ninja turtle pasta”, for those of you with kids who may not like green stuff haha. TRY with roasted red peppers or sundried tomatoes. Goes great with shrimp or chicken too! Bottom line this recipe is great glad it’s catching on in cyberspace.

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Jennifer Simpson February 5, 2015 at 9:16 pm
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Hey! I had to tell you how much of a help you have been to my family. We went vegan very abruptly last October due to health issues my husband was faced with. Everything I knew about cooking flew straight out the window. I was lost. I came across your blog. (It was one of the first sites I happened onto after going vegan cold turkey…) Several of my first recipes were from you, and I continue to gain a lot of tasty and healthy goodness from your experience in a vegan kitchen. When I went searching this evening for an idea to use up some avocado I needed to use for supper, it was no surprise when the first thing I see is from you :-) This avocado pasta dish was wonderful. Thank you so much for sharing your vast knowledge with us, and for all the wonderful recipes!

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Terrah February 6, 2015 at 12:18 pm
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It was really good!! This is being put into my regular rotation of meals. I added shrimp because I’m no longer vegan and it worked very well, I’ve never tried vegan “shrimp” but might also work well in this recipe if you wanted added protein.

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Emily February 9, 2015 at 1:52 am

I never really thought to try an avocado sauce for pasta, but this looks amazing! I can’t wait to try it. I have a creamy pasta recipe similar to this one, however I use Toffutti and rice milk to make a creamy texture! :)

Thanks for sharing such a wonderful recipe!

– Emily

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laura February 13, 2015 at 9:51 pm
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Just tried it for dinner, instead of pasta I tried it with zucchini and it was delicious! Heaven in a bowl!!! ♡♡♡♡♡♡

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Francoise February 15, 2015 at 5:59 am
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I love this recipe and I love your book. I add organic cider vinegar in half the “water” required to give it zing and plus it keeps the avocado green! And it’s super healthy. Even my husband doesn’t even know he is on a “healthy” regime :)

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Katie February 15, 2015 at 1:52 pm
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I just finished this. So delicious- and so simple! Total winner.

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Patricia February 15, 2015 at 7:17 pm

Just made it… Super delicious! A new favorite, for sure! Thanks for sharing so many amazing recipes! Greetings from Brazil ;)

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Davy February 16, 2015 at 1:30 pm
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This recipe is AMAZING!!! Best pasta ever. I have been eating this every week since I found this page and the first bite always puts a smile on my face because it’s so delicious.

I did add nutritional yeast as a topping. I expected it to taste really bad in this recipe, but tried it anyway… and it turned out to be really good.

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Sara Reid February 16, 2015 at 2:20 pm
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This pasta was so good I made it for valentine’s day for me and my boyfriend and we both loved it. The sauce was so creamy and made very light with the inclusion of lemon juice. It tasted like a fresher version of Alfredo sauce but so much healthier for you. If you get a chance do make it. However make sure to taste it once you mix it with the pasta I made my boyfriend taste the sauce before and he said it was an explosion of flavor but when he tried it with the pasta it was much more mellow and worked. Also if you don’t have fresh basil I used basil paste which worked just as well.

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kate February 17, 2015 at 10:10 pm
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This was amazing! So simple and absolutely delish! I kept on forgetting it was guilt free! Superb.

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yogamom13 February 19, 2015 at 1:40 pm
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just have to add my 2cents worth…Made the sauce and used my new spiralizer to make zucchini noodles. I sautéed those with some garlic and dash of red pepper flakes until hot and somewhat tender. Added the sauce on top and it was just so beautiful plus Delicious, my husband says this ones a keeper. Already thinking to make it even better with different color squashes, roasted cherry tomatoes, etc. Thank you for a fabulous sauce that is so versatile.

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Amanda February 20, 2015 at 1:07 pm
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I made this for dinner last night, minus garlic, becuause I was out :( It was very good still. I’ll be making this again with garlic in the near future!

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Amanda February 23, 2015 at 1:24 pm

This looks delicious I’d love to include this in my top 5 clean recipes this week!

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David February 27, 2015 at 1:34 am

I’m definitely going to make this recipe for my family. The spelt and kumet pasta are an excellent idea. I think we’ll all benefit from cutting down carbs. Upping the healthy fats and proteins.

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Laura March 1, 2015 at 10:56 am

I usually to look at the reviews of recipes before I decide to actually make it, unless it’s in a cookbook. And may I just say..Reading comment after comment of people saying it “looks” great and delicious and they plan on trying it…does NOT help! I look for comments from people who have actually made and tasted the recipe before giving commentary. Is it just me?

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Janine Catalino March 6, 2015 at 3:42 pm
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This is so fabulous! I am currently eating vegan and gluten free so thought I would try this. This is a recipe ANYONE would love. I’ve been raving about it and sharing it with all my friends. Thank you!!

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Westokie March 6, 2015 at 11:39 pm
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I made this tonight and well, it did not taste so good. I do not have a food process so I tried making in my Vitamix, but the ingredients keep getting stuck under the blades. Anyway, I was disappointed. It looks so good.

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Katherine Duvigneau March 7, 2015 at 1:31 pm
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This was sooo delicious. What a wonderfully creamy and nutty taste the avocado gives off. Thank you for sharing this exquisitely simple recipe!

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Krys March 9, 2015 at 2:35 am

Hi! Looks great. In the picture in the right rail, the dish doesn’t look as creamy, as ‘wet.’ How do I create this drier texture? I do not like foods that are too wet/creamy.

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Krys March 9, 2015 at 2:37 am

http://ohsheglows.com/2015/02/13/a-simple-valentines-day-menu-vegan-gluten-free/

That’s a link to the same picture, to which I am referring in my original post. How can I achieve a ‘drier’/less creamy version like the one in this picture?

Thanks! Can’t wait to try it!

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Christian March 14, 2015 at 10:33 pm
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I don’t have a food processor at home so I used the basil that comes in the squeeze tubes (sacrilegious, I know) and just mashed the avocado with all the other ingredients, and have to say it worked perfectly!

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Oona March 16, 2015 at 8:10 am
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I made this avocado pasta yesterday and today and oh wow – this was absolutely heavenly! Definitely the best avocado pasta recipe I have ever tried!

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Alex March 23, 2015 at 6:11 pm

So yum!

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Nat March 24, 2015 at 8:01 pm
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Finally got to make this recipe last night and it blew me and my family away. My dad who’s typically not into anything vegan or “strange” absolutely devoured it! The best part is I kept the leftover sauce and used it as a veggie dip today as a snack. Great great versatile sauce, thank you for this one!

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Laura March 25, 2015 at 8:37 am
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I thought this was great, but I felt like it was missing something. Something to round out the flavors and hit the rest of my taste buds. My 2 yr old son did not like it and grimaced when he tasted it, which was disappointing. So the next time I make it, and I definitely will, because you can’t get any easier than this, I think I will add less lemon juice and likely try a different herb that pairs well with avocado and maybe some spices and see what I wind up with. I will caution those who make this recipe…once you add the lemon juice, it’s too late to remove it, so I advise not adding too much. Less is more.

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Ben March 30, 2015 at 12:17 pm

Great article!
I will try the pasta recipe today & the cat crow friends video was adorable :D

Light & Love,
Ben (from Germany)

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Ruth April 6, 2015 at 7:42 pm
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I stumbled upon your website through a friend’s instagram yesterday – I decided to give this a shot – for the record, I despise cooking and have been struggling to eat healthier. This recipe was so ridiculously easy and fun (I also bought a food processor today so that was half the fun) and DELICIOUS. Thank you, thank you. Now I’m off to buy your book!!

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Eva April 8, 2015 at 7:44 pm

This was fabulous! One of my pet peeves is when people “review” recipes when they never even made them so I thought to let you all know that this was super delicious!!!! I got a very ripe avocado and this was soooo creamy. 5 stars

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Darwin Garing April 10, 2015 at 10:12 am

I never thought Avocados could make it in pasta recipes… We have our own avocado in our backyard and the whole family loves the shake we made from its fruit, but other than that we know no other recipe to feast. But when I was a little, I used to play with tiny avocados I picked from the ground as some tiny fruits fall during the time when it just started to flower and grow fruits. Here’s my blog post describing how I played with avocado back then http://www.letmeshareyou.com/lets-play-lets-play-with-avocado/

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Heleen April 11, 2015 at 10:57 am

Making this tonight! I’m roasting some cherry tomatoes for on the side, will let you know how I like the pasta!

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Heleen April 11, 2015 at 4:06 pm
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It was absolutely delicious! Creamy, and less salty than pasta pesto, which is a good thing!

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Jenni April 11, 2015 at 3:44 pm

Hiya! This looks absolutely amazing! The only thing I don’t have right now is basil, but I do have fresh spinach… do you think that substitution would be okay?
Thanks for all of your incredible recipes!

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Amar April 13, 2015 at 3:45 pm
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Angela I haven’t had a chance to tell you that your blog and all recipes have helped me maintain my weekly goal of starting a vegetarian diet. Its been over a week now and I no longer “desire” what I thought I couldn’t live without. Your page has become a daily route in my life.

Thank you!!!
-Amar

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sarah April 13, 2015 at 8:04 pm

This avocado sauce was a perfect alternative to a cream sauce. After blending it in with ancient grains rotini and drizzled balsamic vinegar on top which seemed to make the flavors pop!! ( i used blueberry balsamic)

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Alexandra April 15, 2015 at 5:28 pm
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So easy & so delicious! Fast too. Very good recipe!

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vanessa April 17, 2015 at 7:22 pm
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Made this tonight for dinner. DELICIOUS and so easy. My 2 and a half year old LOVED it too. Thanks for sharing this amazing recipe

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Destinee Dasaro April 26, 2015 at 7:48 pm

after a day at the park, my girls (age 5 and 1) devoured this pasta dish! Great after a hot Florida day and so easy and fast! We added tomatoes ;) will definitely put this in our rotation!

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Donnalee May 5, 2015 at 11:11 am
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Made this the other night as a side dish, it was the star of the show. absolutely delicious. This is a keeper

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Rachel May 8, 2015 at 6:08 pm
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God this was excellent. I just ate all 3 servings myself without sharing – I regret nothing.

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Deanna May 12, 2015 at 6:55 pm

It is just ridiculous how simple, yet absolutely delicious this is. I just wish I could figure out a way to make it last longer.

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Catherine @ crafty kaki May 13, 2015 at 1:27 pm

Tried it! Loved it! It is also great on wraps.

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Amy May 25, 2015 at 12:55 pm
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I’ve made this recipe countless times now!! I loathe avocado but this pasta sauce is to die for. I also like baking with avocado and putting it in smoothies. Never eaten alone though or smashed on toast. The thought of that makes me cringe.. strange eh?

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Rosanna May 26, 2015 at 11:27 pm

Looks like Blentec took your recipe: http://www.blendtec.com/recipes/vegan-basil-avocado-sauce. I hope they asked for your permission.

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Summer June 12, 2015 at 11:47 am
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I made this recipe last night. I LOVED IT! I will be making again in the very near future. I have never made a recipe on your website that I haven’t liked.

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Sandra June 13, 2015 at 3:20 am
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Fantastic pasta, I added mushrooms and peppers and a little of your vegan “sour cream”

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Linda June 19, 2015 at 5:56 pm

The pasta is soo goood!! I think even better than the regular version made with cream and cheese. Lol I followed the exact recipe and finished it all by myself… Only to realize later it was suppose to be 3 servings haha. Thank you for the recipe :)

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Avianti July 1, 2015 at 5:14 pm

This looks so good! And super easy! I wonder how different the taste would be if you roasted the garlic first! MMM!

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Sharon @ Red Poppy | Pink Peony July 20, 2015 at 7:59 pm

Thanks for this recipe — I made it tonight. I don’t have a true food processor, so the avocado sauce was a little chunky, but still so good! I used organic edamame “spaghetti” instead of pasta. Looking forward to finishing it for lunch tomorrow!

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Lauren Daniels July 26, 2015 at 6:34 pm
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THIS IS SO GOOD! I’m eating it right now and I’m so happy I had to leave a comment and say thank you in the middle of eating it!!!

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Shari July 26, 2015 at 7:53 pm

Love this recipe! I’m starting a strict meal plan in September so I’m going to try this with the zoodles option. This is my first visit to your page, too. I love how light and bright it is with great organization. :)

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Vienna July 31, 2015 at 4:17 pm
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I tried this today! It was sooooo delicious and my whole family loved it!

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Jamie August 13, 2015 at 5:45 pm
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This was SO GOOD! Literally takes almost no time at all to make and has so much flavor! I cut the recipe in half and, even though I definitely overdid it on the garlic (1 clove,) I was so impressed. This is probably going to be a once a week recipe for me now!

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Cleone August 20, 2015 at 1:03 am
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So easy and so tasty!

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Rebecca Aisha August 20, 2015 at 4:31 am
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This is really delicious. We have made it 3 times in the last two weeks. Elegant, fresh, creamy and luxurious. Thank you from Scotland! xxx

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Gerry August 29, 2015 at 7:32 pm
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I made this tonight, it was delicious! And kept me from making a less healthy dinner choice – thanks for this ;-) Quick and simple, easy to modify for 1!

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Libby September 11, 2015 at 1:17 pm
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Oh my gosh, yum. Super easy, super delicious. I added some spinach and sundried tomatoes for a little added veggie kick, but made the sauce per the recipe. Absolutely divine!

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Hillary September 17, 2015 at 10:30 pm
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Wow! This recipe is AMAZING. It has become a new staple for me. :) Thanks so much for introducing me to avocado pasta!

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Sonia October 4, 2015 at 9:08 pm

If I don’t have basil leaves can I just make it without it ? Will it be nice.?

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Rose Kramer October 8, 2015 at 6:20 pm
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OMG I’M WRITING IN ALL CAPS BECAUSE I JUST MADE THIS AND WOW IT IS SO SO SO SO GOOD! IT TASTES SO CREAMY AND YUM OMFG MAKE THIS! NOW BACK TO EATING

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mb October 8, 2015 at 9:47 pm
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Great pesto, super creamy, easy to make, good use of natural ingredients. It took me longer than 15 minutes, more like 30, or i would rate it a 5.
Definitely needed to add the water, or it wouldn’t have melded together well enough. Great on some leftover pasta from the fridge and the lemon zest is a great touch. Thank you Angela!

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Lori November 10, 2015 at 8:39 pm
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I made this for dinner tonight, and it was amazingly delicious and easy peasy! Thank you so much!

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Jay Haynes November 25, 2015 at 8:22 am
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Brilliant :) It`s so easy and so amazingly tasty. Thank you

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t December 8, 2015 at 8:55 am
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Thanks for sharing the recipe.
Just made it and didn’t like it.
It is very creamy, but in my opinion it does not have much taste.
Have a good day

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Rhonda Norris December 13, 2015 at 12:34 am

My daughter in Melbourne recommended your avocado pasta. She just said goodbye to a friend from Germany who has been staying with her for two weeks and liked your avocado pasta so much that she pestered my daughter to make it for her – had it for dinner four or five times! So I’m trying it tonight here in Sydney, in sunny Australia. Love your recipes and your stories. The kitten and crow video reminded me of a crow that used to visit our garden every afternoon for nine months or so when our children were little. She used to peck on the window of our family room to get our attention when the kids came home from school and she’d walk around with us in the garden. We called her Pica and she seemed very smart for a bird. Then she suddenly stopped coming. We all grieved a little when she failed to return. She was a friend to us. Maybe there’s more to crows than we realise. Have a wonderful Christmas with your little family, Angela!

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anotherfreakyblog December 17, 2015 at 1:34 pm

O-M-G. Two of my most loved things together and I have never thought of this combo before!
Thank you, thank you, and more thank you

http://anotherfreakyblog.blogspot.com.es/

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kati January 11, 2016 at 3:52 pm
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AMAZING!!

I added a little more olive oil and 1/4 of raw cashews to the blend, and I’ve had it twice this week.

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Laura January 28, 2016 at 5:07 pm
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This is one of my all-time favorite recipes! I’ve made it too many times to count! Thank you SO much!

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Matt Cox March 1, 2016 at 6:26 am

Oh my Goooooooodddddd, this was delicious! Lovely recipe. Zingy flavour, garlicky and filling.

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Angela Liddon March 1, 2016 at 11:38 am

Hi Matt, glad you enjoyed it!

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Shanna March 20, 2016 at 8:02 pm

Even kids I know have really enjoyed this one! Healthy too!

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bea April 3, 2016 at 3:45 am

hi! great recipe. i just wd like to say, i think it is not gluten free, it shouldnt be billed so. spelt and kamut are not wheat but they are cereals that contin gluten, i believe. they shd not be billed as gluten free or wheat alternatives. other than that, tasty and healthy. thanx

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Rose R April 9, 2016 at 4:34 pm

This post made my day, five years after it was posted. Avocado pasta to animals friends: what else could I want to stumble upon on the web on a cold April day in Canada?

Thanks for posting!

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Angela Liddon April 12, 2016 at 3:08 pm

Aw, thanks for the comment, Rose! Knowing I made your day helped make MY day. :)

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Maaliyah April 13, 2016 at 5:56 pm
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Made this multiple times and added some of my own ingredients to the sauce: kale (taste and extra vegetable), nutritional yeast (extra protein), and oregano (taste and to make it a bit spicy and to smell good).

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Angela Liddon April 14, 2016 at 7:45 am

Those sound like delicious modifications, Maaliyah! Thanks for sharing. :)

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Teyana April 26, 2016 at 2:40 pm

I tried this and added almond milk to make it a little creamier, worked great:)

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Eva May 26, 2016 at 12:08 pm

Oh yes! I used to hate avocado taste, but now I love it. Especially as a pasta sauce. I also love it on rye bread with some hard boiled eggs. Yumm…

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Shasha May 31, 2016 at 4:13 am
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Been looking for some healthy pasta option and who knew avos make awesome pesto! I thoroughly enjoyed it! I didn’t have any basil, so I put in corriander instead…I love corriander in everything. Thank you for sharing such a simple and tasty recipe! x

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Kay Eff June 12, 2016 at 9:49 pm
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Although I liked this recipe, it was a little bland for me. I added a little soy sauce (would use tamari but can’t find it in Ecuador, where I live), roasted tomatoes, and a tiny bit of olive juice to enhance the flavor, and it helped a lot!

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Angela Liddon June 13, 2016 at 12:42 pm

Those sound like delicious recipe additions, Kay! :)

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Katie June 20, 2016 at 5:33 pm

Newbie here – I’d heard of “Oh She Glows” from a friend (who loves you, btw, and has your recipe book) and I’m glad I checked you out. What my friend forgot to mention is that not only are you Canadian, but you live in ONTARIO, which I am SO happy about (also a fellow Ontarian here, from a small town). I get frustrated because some of the recipe blogs I read are from the states and sometimes you just can’t get the same ingredients up here. I’m a PC supporter, and am thrilled that I will be able to find things at the Superstore. Finally a recipe blog that speaks my language. Keep up the amazing work!

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Angela Liddon June 20, 2016 at 7:32 pm

Hi there, Katie! Thanks for the lovely hello–it’s always great to hear from a fellow Ontarian. :) I hope you’ve been enjoying the recipes on the blog so far!!

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Julie Henriksen June 29, 2016 at 8:49 am

I have been trying to find a good pesto alternative ever since I became vegan last year. I am sure I have read the labels of each of the pesto glasses in the store a dusin times.

This one looks good, and I will certainly try it! All the best!

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Angela Liddon June 29, 2016 at 9:14 am

I hope you like it when you try it, Julie!

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mitchuchiyo July 10, 2016 at 9:52 pm

Easy and delicious! I’d go easy on the lemon juice next time I make it (maybe add half to start, then some more to taste) as I found it quite citrus-y; but such a simple and tasty recipe, so will definitely do again.

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Taylor July 12, 2016 at 4:07 pm
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I’m really late to the party here, but I wanted to say I’ve been reading your blog for a couple of years and loved everything I’ve made but this is my new favorite! I only made enough for one so I used the blender and it wasn’t quite as smooth as yours, but it was really good and I’m looking forward to making a full batch next time! Thanks for this wonderful corner of the Internet! I don’t comment much, but I always enjoy reading.

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Angela Liddon July 13, 2016 at 4:29 pm

Hey Taylor, thanks so much for the lovely comment! It’s great to hear from you, and I’m so happy you’ve discovered a new fave here. :)

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Anne July 29, 2016 at 10:37 am

You say the avocado pasta dish is gluten free. Pasta is not gluten free. Please ammend this by stating you need to find a gluten free form of pasta!!

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Barb August 8, 2016 at 8:11 pm

Can I make this without basil I don’t care for basil but really want to make this

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Sophie December 9, 2016 at 11:09 pm

I made it with spinach and it turned out great :)

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Sheila Richardson August 13, 2016 at 9:54 am

I was looking for a pasta and avocado recipe and found this! The result looks delicious, I will try this soon as possible :D

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Angela Liddon August 17, 2016 at 5:05 pm

I hope you enjoy it, Sheila!

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Annne September 19, 2016 at 10:15 am

Can’t wait to try this!

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ebony marshall October 1, 2016 at 1:56 am

hi just wondering if you can freeze the sauce and re-heat it ?

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Kayleigh October 17, 2016 at 9:35 pm

Hey! Really looking forward to trying this recipe!, however there is one issue. I do not own a food processor. Is there any other equipments or something I could use in the absence of it? Thanks! (Ps. I don’t own a blender either. Tsk tsk, I know. I’m poor.)
Kayleigh.

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Sophie December 9, 2016 at 11:08 pm

You should invest in a NutriBullet! It can do (almost) the same things as an expensive food processor.

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holly November 26, 2016 at 8:51 am

try this topped with sundried tomatoes!

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Seth SM December 3, 2016 at 8:16 pm
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Made it tonight for two of my (meat-eating) roommates and myself. Very tasty and satisfying while still being light. Also quick and easy to make.

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Sophie December 9, 2016 at 11:05 pm
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Wow, what a well-loved recipe! This has become part of my weekly rotation index for the past year or so. I always add some vegan cashew parmesan on top. SO easy, filling and delicious. Thanks to another commenter for the idea, I will be trying it with some peas next time.

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Bee January 6, 2017 at 10:03 pm
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I saved this recipe a while ago but finally got a chance to try it tonight. Yum!! I’m trying to be healthier (but of course giving up pasta is out of the question) and this was a great, easy, fairly healthy meal even I could make. I was amazed how flavorful it is. Absolutely love avocado and garlic so this is definitely a new go-to meal. Thank you!

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Angela Liddon January 9, 2017 at 11:48 am

I’m so glad you enjoyed it, Bee!

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Margaret February 2, 2017 at 3:35 pm

I’ve been serving this delicious and easy avocado pasta sauce for a few years and failed to write down the source when I jotted it down. Today, when I happened upon this recipe on your site, it dawned on me that it had come from you! Sorry it took so long to thank you. I serve this at least every other week, and my family and I love it.

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Angela Liddon February 3, 2017 at 12:02 pm

Aw, it’s so lovely to hear this recipe has become such a staple for you!

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Skylar February 13, 2017 at 9:49 pm

Hello, thanks for the recipe!

I made way too much, and I’m trying to save it as leftovers for tomorrow.
Is it safe to eat if the avocado turns brown?

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Tenille Elliott April 15, 2017 at 12:58 pm
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Delicious simple recipe! I added 1 cup of halved cherry tomatoes with a bit of Mrs. Dash and we pretty much went to town on the whole pot!

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Ally April 24, 2017 at 9:19 pm
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Simple ingredients and simple steps! I was so happy to eat this yummy and pretty dish sooner rather than later. :D

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Bella `b August 30, 2017 at 2:00 pm
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Wowee! What a great recipe. Cooked this for my omnivore mum and she loved it. Can’t believe how easy / satisfying it was. I added some pine nuts and sundried tomatoes on top, with some rocket and violife ‘parmesan’. Delicious! But the sauce was amazing on its own too.

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Angela Liddon August 31, 2017 at 10:44 am

So happy to hear you enjoyed the recipe! Thanks for taking the time to let me know–I always appreciate it!

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Nick September 7, 2017 at 5:20 pm
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Awesome recipe, I added extra of everything because I put some vegan sausage (field roast) in it. =P

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Dawn October 9, 2017 at 12:14 pm
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Oh my!! So delicious. My new quick pasta when time is short. Also going to use as quick side dish. Thanks

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Twyla November 4, 2017 at 10:28 pm
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So creamy and delicious. Thank you for sharing the recipe. I added extra garlic, deleted the oil, used gluten free pasta, added peas and artichokes. Second time in 10 days that I have made this. Thanks again!

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Angela (Oh She Glows) November 5, 2017 at 7:00 am

I’m so happy you hear you love it so much! Thanks for your feedback. :)

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Damien November 5, 2017 at 5:56 am
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My family and I found this way too garlicky with 2 cloves of garlic. In fact my wife and son found it indedible, and I had that raw garlic taste in my mouth for the rest of the evening. My advice is to stick to the 1 clove of garlic.

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Angela (Oh She Glows) November 5, 2017 at 7:02 am

Hey Damien, Thanks for your feedback! I’ve taken your advice and updated the recipe to 1 medium garlic clove. They can vary in size so much I think it’s easy to overdo it. I hope if you try it out again you enjoy it more!

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Taylor January 9, 2018 at 6:12 pm

Omg thank you! I ate this two hours ago and I feel like i ate a full ball of garlic. Blah!

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Holly November 13, 2017 at 7:05 pm
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Saving the planet, my health and the animals never tasted so freakin” good. This is now my favorite vegan recipe. I’ve been vegan/plant-based for 6 months and most of the vegan recipes taste MUCH better than my meat eating days. This one here is now my new favorite and will be my go-to for making any kind of creamy pasta. It reminded me of Alfredo only much better in flavor! I added cooked mushrooms and fresh vine tomatoes to the mix. I also added a bit more garlic.Turned out perfectly!

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Angela (Oh She Glows) November 14, 2017 at 8:18 am

Hey Holly, Oh that’s such great news! Thank you :) I hope you try many more delicious recipes to come

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Deb K. January 3, 2018 at 8:35 pm

Not that you would need to, but this sauce can actually be made a bit in advance. The lemon juice prevents the oxidation of the avocados so it will stay green.

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Taylor January 9, 2018 at 6:03 pm

My mom and I just made this for lunch we are avid pasta eaters and O…M…G….let me tell you this by far the WORST dish I have ever eaten. I took a few bites and couldn’t stomach anymore. Whoever gave this 5 stars must have no taste buds left in their mouth. We decided to make this because we have an abundance of avocados from our avocado tree and now after making that horrendous meal I don’t think I can eat another avocado without gagging for months.

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Angela (Oh She Glows) January 10, 2018 at 9:45 am

Oh I’m so sorry to read this Taylor!! I appreciate your feedback though. How much garlic did you use? It can easily overpower for sure!

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Lynda Keller January 25, 2018 at 8:02 am
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This was really good. I wasn’t feeling well, but thought spaghetti would be easy for dinner. I was looking at the avacado on the counter and wondered if somehow I could combine them. I googled it and came up with this recipe. It was really easy and delicious. When I asked my husband if he wanted avacado spaghetti he said “absolutely not!” (He thought I was making the speghetti itself out of avacado.). He really enjoyed it. He thought it had butter in it since it was so creamy. I didn’t have any basil but did have basil paste. It was absolutely delicious and will be a good go to. THANK YOU!!!

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Angela (Oh She Glows) January 26, 2018 at 9:03 am

Hey Lynda, I’m so glad you enjoyed it! Thanks for your review :)

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Nathan February 4, 2018 at 1:15 pm

Absolutely delicious! Here in the Midwest we are currently experiencing a snow storm and I don’t really want to go to the store soooo I used dried basil. Even dried it was good!! Can’t wait to remake with fresh basil

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Angela (Oh She Glows) February 5, 2018 at 9:05 am

Oh that’s great it was good even with dried basil! Thanks Nathan

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Seb February 13, 2018 at 9:35 am

I didn’t read all 1000 comments but will try it and add some pine nuts or flaked almonds to see, should almost taste like a creamy pesto (hopefully!)

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Sophie February 23, 2018 at 8:24 pm

This is really great and I recommend sprinkling nuts when finished (I used almonds) for crunch and texture.

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Kerste April 29, 2018 at 4:20 am
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Great idea! Tried it and loved it :)

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Allison May 14, 2018 at 1:37 pm
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I made this with “Maria’s Noodles” which I have recently discovered and are pulse based, so have some extra protein! I also served this with OSG’s “Pecan Parmesan” sprinkled on top and the little crunch and extra burst of flavour was so good!!!

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Angela (Oh She Glows) May 15, 2018 at 6:45 am

Oh we use those noodles sometimes too…great idea! :)

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