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 69 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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{ 643 comments… read them below or add one }

Jessamyn February 3, 2011

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!


Amy @ purewellnessamy February 3, 2011

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!


Kendel @ Eating Abroad February 3, 2011

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.


Laura @ Sprint 2 the Table February 3, 2011

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


Kristy @ Sweet Treats and More February 4, 2011

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


robin katherine February 4, 2011

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!


Beverly February 4, 2011

I loved the recipe and the video! Oh my.


Ashlie February 4, 2011

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!!!


Angela (Oh She Glows) February 4, 2011

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


CurlyCupcake February 4, 2011

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


Scott February 4, 2011

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!


Katie February 4, 2011

that. looks. incredible. WOW!


Liz Jacquart February 5, 2011

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! :)


sheila @ Elements February 5, 2011

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


Becky February 5, 2011

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.


Andi February 5, 2011

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

Another amazing recipe. Thank you!!!


Kelly February 6, 2011

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


Sharon Marie February 6, 2011

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!!!


Jessica February 6, 2011

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!


Mirabella February 7, 2011

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


Sarah February 7, 2011

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


Lauri (RedHeadrecipes.com) February 7, 2011

I’m SO making this tonight! Thanks!


Liz February 7, 2011

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. :)


Caitlin February 8, 2011

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.


Christina February 8, 2011

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 :)


Kaila February 8, 2011

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!


Liz February 9, 2011

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


Mary February 9, 2011

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!


Marissa February 10, 2011

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.


Aimee February 10, 2011

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!


KimLivesHealthy February 10, 2011

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!!!


AGS February 11, 2011

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.


GEM February 11, 2011

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


Amy Kirchhoff February 11, 2011

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.


april February 13, 2011

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 :)


Jennie (in Wonderland) February 14, 2011

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.


Lisa (bakebikeblog) February 14, 2011

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


Lindsey February 15, 2011

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!!!


catherine @my kind of life February 15, 2011

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!


I'm Delicious... February 17, 2011

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.


Angela (Oh She Glows) February 17, 2011

thanks! :)


Melissa McMahon February 18, 2011

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?


Angela (Oh She Glows) February 18, 2011

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


Melissa McMahon February 22, 2011

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!!


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