15 Minute Creamy Avocado Pasta

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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.

15-Minute Creamy Avocado Pasta

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

By

5 from 22 reviews
print icon   15 Minute Creamy Avocado Pasta

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there. Inspired by My Recipe.org

Yield
3 servings
Prep Time
Cook time
Total Time

Ingredients:

  • 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)
  • 1 to 2 small cloves garlic, to taste
  • 1/4 cup fresh basil leaves, plus more for serving
  • 1-2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 ripe medium avocado, pitted
  • 1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea salt
  • 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.
  2. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
  3. Add the lemon juice, oil, avocado flesh, and 1 tablespoon (15  mL) water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon (15 mL) water. Season with salt and pepper to taste.
  4. Drain the pasta and place it back in the pot. Add 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.
  5. Top with lemon zest, pepper, and fresh basil leaves, if desired.

Tips: Because avocados oxidize quickly after you slice them, this sauce is best served immediately. If you do have leftover sauce, transfer it to an airtight container and refrigerate for up to 1 day.
For a grain-free version, 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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{ 570 comments… read them below or add one }

Emily @ One Sweet Vegan January 31, 2011

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

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

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

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

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

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

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

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

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Angela (Oh She Glows) January 31, 2011

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

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Liza Jane January 31, 2011

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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Madeleine@ Stepping to the Brightside January 31, 2011

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

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

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

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Emily (The Culinary Couple) January 31, 2011

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

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

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

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

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

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

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

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

bingo!

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Sabrina January 31, 2011

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

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Jennifer @ keepitsimplefoods.com January 31, 2011

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

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

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

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

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dana @ my little celebration January 31, 2011

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

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

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

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

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Cheryl January 31, 2011

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

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

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

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

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Amanda January 31, 2011

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

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Kristin Walton January 31, 2011

That looks fabulous! I am drooling once again.

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Kerry January 31, 2011

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

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

Thanks Nico!

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Carrie (Moves 'N Munchies) January 31, 2011

FREAKIN LOVE THIS!! you are such a genius!

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Ellie@fitforthesoul January 31, 2011

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

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

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Red Deception January 31, 2011

Um, YES PLEASE!

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Stacie @ Imperfectly Healthy January 31, 2011

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

Genius!!! This looks amazing!!

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Tanya January 31, 2011

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

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

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

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