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 }

PolishPaul September 10, 2012

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

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

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Patricia September 15, 2012

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

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

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

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

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

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

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

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

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chloe September 29, 2012

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

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lori October 8, 2012

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

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

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

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Britney A. Kreiner October 21, 2012

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

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

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

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

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

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

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

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

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

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

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Jennie December 1, 2012

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

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

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

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Vicky December 9, 2012

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

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

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

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

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steph December 15, 2012

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

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

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

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

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

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Diana December 28, 2012

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

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

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Ruth January 4, 2013

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

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

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

I will try this with zucchini pasta.

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