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 }

Shannon May 20, 2012

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


Karie Boyer May 20, 2012

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!


Angela (Oh She Glows) May 21, 2012

Cilantro noodles? Sounds fab :)


Sol May 30, 2012

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


Pam May 30, 2012

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 :)


Christine May 30, 2012

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!!!


Angela (Oh She Glows) May 31, 2012

Thank you Christine, that is so nice of you!


Rae June 6, 2012

Do you leave the skin on the avocados?


Angela (Oh She Glows) June 6, 2012

No, you use the flesh of the avocado.


Annabel June 14, 2012

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?


Darlene June 19, 2012

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 :)


Karitsa June 21, 2012

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


marina June 27, 2012

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


Ru June 27, 2012

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


void June 29, 2012

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


Angela (Oh She Glows) June 29, 2012

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


Brianna Cadalzo June 29, 2012

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


Kylie July 7, 2012

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


MsLang July 12, 2012

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 =)


JoAnn July 15, 2012

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


AJ July 16, 2012

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!


Tina Sheppard July 17, 2012

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.


Jane July 18, 2012

I love it, I must now try it!


Suz July 18, 2012

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…….


Angela (Oh She Glows) July 19, 2012

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


X July 19, 2012

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!


Michelle July 20, 2012

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!!


Terri Cole July 20, 2012

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!


Morgan Frederick July 20, 2012

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!


Hessah92 July 23, 2012

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.:)


Angela (Oh She Glows) July 24, 2012

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. ;)


Vanessa July 24, 2012

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!


Emily July 25, 2012

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.


Lauren July 26, 2012

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


Rachel Davis July 27, 2012

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


Angie V August 2, 2012

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.


Rebecca August 3, 2012

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!


Roxanne August 6, 2012

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.


Sasha August 6, 2012

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:


Tina August 7, 2012

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!


M August 7, 2012

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!


Martha August 24, 2012

Thank you for this recipe! It was delicious!


Timmy August 25, 2012

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


kendra September 1, 2012

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.


Jamie September 5, 2012

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!


Angela (Oh She Glows) September 5, 2012

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


Karen September 5, 2012

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


Angela (Oh She Glows) September 5, 2012

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


Maibritt September 9, 2012

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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