15 Minute Creamy Avocado Pasta




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


4.9 from 68 reviews

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

3 servings
Prep Time
Cook time
Total Time


  • 9 ounces (255 g) uncooked pasta (use gluten-free, if desired) or 1-2 medium zucchini (if making zoodles, see tip)
  • 1 to 2 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, plus more if needed
  • 1 ripe medium avocado, pitted
  • 1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon zest, for serving


  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.
  3. Add the lemon juice, oil, avocado flesh, 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.
  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. This is the spiralizer I use.


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.


I also used one 3oz serving of Kamut pasta.


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


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!


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

A couple of the out of focus ones…




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.


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. :)


Strain and rinse the cooked pasta.


Add the sauce and mix well.


Garnish with lemon zest and freshly ground black pepper.


I fell in love.


So did Eric.

We are now married to this pasta.

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


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.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 642 comments… read them below or add one }

Katy (The Singing Runner) January 31, 2011

Looks amazing, as all of your recipes do!


Lauren at KeepItSweet January 31, 2011

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


Maddie (Healthy Maddie) January 31, 2011

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


kristi (sweet cheeks) January 31, 2011

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


Nichole January 31, 2011

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


Angela (Oh She Glows) January 31, 2011

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


Moni'sMeals January 31, 2011

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!


Jenna January 31, 2011

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.


Leanne @ Healthful Pursuit January 31, 2011

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!


Anna Crouch January 31, 2011

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. :)


Angela (Oh She Glows) January 31, 2011

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


Alicia Crawford January 31, 2011

@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


AnneWF January 31, 2011

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.


Alicia Crawford January 31, 2011

@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


Angela (Oh She Glows) January 31, 2011

Interesting, thanks!


Katy @ A Healthy Shot January 31, 2011

Ummm hello dinner!!! This looks awesome :)


Laura @ Sprint 2 the Table January 31, 2011

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


Averie (LoveVeggiesAndYoga) January 31, 2011

the video…NICE!! :)

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



bree marsh @ deliciously dense January 31, 2011

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


Leah @ Why Deprive? January 31, 2011

That pasta sounds amazing. Definitely a must try.

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


Jenny January 31, 2011

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


Ellen January 31, 2011

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…?


Angela (Oh She Glows) January 31, 2011

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


Caitlin January 31, 2011

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


Lisa (bakebikeblog) January 31, 2011

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


Caroline @ chocolate & carrots January 31, 2011

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!


Annie@stronghealthyfit January 31, 2011

Wow. That looks amazing!


Mary (What's Cookin' with Mary) January 31, 2011

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


Sophia @ Raven Waves January 31, 2011

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


Liza Jane January 31, 2011

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


Jil @ Big City, Lil Kitchen January 31, 2011

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


Zuzia January 31, 2011

This looks so good!


Rachael January 31, 2011

“…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??


Amy @ purewellnessamy January 31, 2011

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


Kristin @ FoodFash January 31, 2011

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!


Angela (Oh She Glows) February 1, 2011

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


Chelsea @ One Healthy Munchkin January 31, 2011

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


Kelly January 31, 2011

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!


Kelly January 31, 2011

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


Anna February 1, 2011

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!


Angela (Oh She Glows) February 1, 2011

Great idea!!


Traci(faithfulfoodiefashionista) January 31, 2011

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


kallie January 31, 2011

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.



Andrea Bloomfield January 31, 2011

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


Kristin (Cook, Bake, Nibble) January 31, 2011

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


Lisa January 31, 2011

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 :)


Dee January 31, 2011

OMG! OMG… This looks amaze!! YUM!


Camille January 31, 2011

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


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