15 Minute Creamy Avocado Pasta

by Angela (Oh She Glows) on January 31, 2011

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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.

4.8 from 91 reviews
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15-Minute Creamy Avocado Pasta

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

By

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon, this is one of my favourite pasta dishes. The avocado works wonderfully in this recipe to create a sauce so creamy and thick you will think there is cream hiding in there.

Yield
3 servings
Prep time
Cook time

Ingredients:

  • 9 ounces (255 grams) uncooked pasta
  • 1 medium garlic clove
  • 1/4 cup lightly packed fresh basil leaves, plus more for serving
  • 1 to 2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon extra-virgin olive oil, plus more if needed
  • 1 ripe medium avocado, pitted
  • 1 tablespoon water
  • 1/4 to 1/2 teaspoon fine sea salt, to taste
  • 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. 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. Add the lemon juice, oil, avocado, 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.
  3. Drain the pasta and place it back in the pot. Add all of 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.
  4. Top with pepper, lemon zest, and fresh basil leaves, if desired.

Nutrition Information

Serving Size 1 of 3 bowls | Calories 430 calories | Total Fat 13 grams
Saturated Fat 1.5 grams | Sodium 170 milligrams | Total Carbohydrates 68 grams
Fiber 3 grams | Sugar 3 grams | Protein 12 grams
* Nutrition data is approximate and is for informational purposes only.

Tips:

  • Because avocados oxidize quickly after you slice them, this sauce is best served immediately.
  • Make it grain-free: 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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{ 35 comments… read them below or add one }

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Dawn October 9, 2017 at 12:14 pm
Recipe Rating:

Oh my!! So delicious. My new quick pasta when time is short. Also going to use as quick side dish. Thanks

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Twyla November 4, 2017 at 10:28 pm
Recipe Rating:

So creamy and delicious. Thank you for sharing the recipe. I added extra garlic, deleted the oil, used gluten free pasta, added peas and artichokes. Second time in 10 days that I have made this. Thanks again!

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Angela (Oh She Glows) November 5, 2017 at 7:00 am

I’m so happy you hear you love it so much! Thanks for your feedback. :)

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Damien November 5, 2017 at 5:56 am
Recipe Rating:

My family and I found this way too garlicky with 2 cloves of garlic. In fact my wife and son found it indedible, and I had that raw garlic taste in my mouth for the rest of the evening. My advice is to stick to the 1 clove of garlic.

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Angela (Oh She Glows) November 5, 2017 at 7:02 am

Hey Damien, Thanks for your feedback! I’ve taken your advice and updated the recipe to 1 medium garlic clove. They can vary in size so much I think it’s easy to overdo it. I hope if you try it out again you enjoy it more!

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Taylor January 9, 2018 at 6:12 pm

Omg thank you! I ate this two hours ago and I feel like i ate a full ball of garlic. Blah!

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Richard August 14, 2018 at 5:32 pm

Another easy solution: Cook the garlic–either steam it or saute it until the harsh rawness is gone.

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Angela (Oh She Glows) August 16, 2018 at 10:31 am

Ah yes good idea (and faster!)

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Holly November 13, 2017 at 7:05 pm
Recipe Rating:

Saving the planet, my health and the animals never tasted so freakin” good. This is now my favorite vegan recipe. I’ve been vegan/plant-based for 6 months and most of the vegan recipes taste MUCH better than my meat eating days. This one here is now my new favorite and will be my go-to for making any kind of creamy pasta. It reminded me of Alfredo only much better in flavor! I added cooked mushrooms and fresh vine tomatoes to the mix. I also added a bit more garlic.Turned out perfectly!

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Angela (Oh She Glows) November 14, 2017 at 8:18 am

Hey Holly, Oh that’s such great news! Thank you :) I hope you try many more delicious recipes to come

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Deb K. January 3, 2018 at 8:35 pm

Not that you would need to, but this sauce can actually be made a bit in advance. The lemon juice prevents the oxidation of the avocados so it will stay green.

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Taylor January 9, 2018 at 6:03 pm

My mom and I just made this for lunch we are avid pasta eaters and O…M…G….let me tell you this by far the WORST dish I have ever eaten. I took a few bites and couldn’t stomach anymore. Whoever gave this 5 stars must have no taste buds left in their mouth. We decided to make this because we have an abundance of avocados from our avocado tree and now after making that horrendous meal I don’t think I can eat another avocado without gagging for months.

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Angela (Oh She Glows) January 10, 2018 at 9:45 am

Oh I’m so sorry to read this Taylor!! I appreciate your feedback though. How much garlic did you use? It can easily overpower for sure!

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Jill Christine November 8, 2018 at 11:43 pm

You either made it wrong, or dont like avacado to begin with. Plain and simple. The dish is amazing.

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Lynda Keller January 25, 2018 at 8:02 am
Recipe Rating:

This was really good. I wasn’t feeling well, but thought spaghetti would be easy for dinner. I was looking at the avacado on the counter and wondered if somehow I could combine them. I googled it and came up with this recipe. It was really easy and delicious. When I asked my husband if he wanted avacado spaghetti he said “absolutely not!” (He thought I was making the speghetti itself out of avacado.). He really enjoyed it. He thought it had butter in it since it was so creamy. I didn’t have any basil but did have basil paste. It was absolutely delicious and will be a good go to. THANK YOU!!!

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Angela (Oh She Glows) January 26, 2018 at 9:03 am

Hey Lynda, I’m so glad you enjoyed it! Thanks for your review :)

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Nathan February 4, 2018 at 1:15 pm

Absolutely delicious! Here in the Midwest we are currently experiencing a snow storm and I don’t really want to go to the store soooo I used dried basil. Even dried it was good!! Can’t wait to remake with fresh basil

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Angela (Oh She Glows) February 5, 2018 at 9:05 am

Oh that’s great it was good even with dried basil! Thanks Nathan

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Seb February 13, 2018 at 9:35 am

I didn’t read all 1000 comments but will try it and add some pine nuts or flaked almonds to see, should almost taste like a creamy pesto (hopefully!)

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Sophie February 23, 2018 at 8:24 pm

This is really great and I recommend sprinkling nuts when finished (I used almonds) for crunch and texture.

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Kerste April 29, 2018 at 4:20 am
Recipe Rating:

Great idea! Tried it and loved it :)

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Allison May 14, 2018 at 1:37 pm
Recipe Rating:

I made this with “Maria’s Noodles” which I have recently discovered and are pulse based, so have some extra protein! I also served this with OSG’s “Pecan Parmesan” sprinkled on top and the little crunch and extra burst of flavour was so good!!!

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Angela (Oh She Glows) May 15, 2018 at 6:45 am

Oh we use those noodles sometimes too…great idea! :)

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Zane June 6, 2018 at 8:57 pm

This sucks! My mom was gagging after she tried one bite! Horrible flavor.. seriously 😭

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Barbara Kendall June 28, 2018 at 12:28 pm

I have been making this pasta a lot lately and it is so good! I usually just cook the pasta (shells work great) and then mash up in a bowl with a fork – freshly minced garlic (makes all the difference over the jar stuff), avocado, basil torn into small pieces by hand, salt, pepper, olive oil, I skip the water. They stir in with the cooked pasta – so easy and just mashing it in a bowl makes for fast cook time and easy clean up!

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Nikki A August 5, 2018 at 6:36 pm

Strange to me that some folks disliked this so much. It was a huge hit for me. I used short noodles, cooked the noodles and then cooled them down before mixing in the sauce. I served it room temp as a pasta salad with kalamata mixed in. My 5 year old nephew loved it so much he said he wants to learn how to make pasta salad. 😀 I definitely recommend including the lemon zest, so tasty!

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Angela (Oh She Glows) August 6, 2018 at 8:06 am

That’s so cute what your nephew said! Thanks for your feedback Nikki :)

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dawn August 10, 2018 at 4:38 pm

i think everyone needs to take into account that a raw sauce will taste strong when just made. why? because it’s raw! make it a few hours before you plan to eat it, or even the night before. the flavors meld nicely and strong foods like garlic will mellow.

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Angela (Oh She Glows) August 12, 2018 at 6:04 am

that’s a great tip, Dawn! Another option would be trying roasted garlic.

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Nellie September 13, 2018 at 5:38 pm
Recipe Rating:

I made this tonight, I used rice pasta and sprinkled chili flakes over it. So delicious.

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Angela (Oh She Glows) September 14, 2018 at 6:17 am

Thanks for your review Nellie…so glad it was a hit!

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Louise October 28, 2018 at 9:15 pm

I really liked this quick, easy dish! My daughter had two bites and refused. 😫 She is a teenager. I keep trying.

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Angela (Oh She Glows) October 29, 2018 at 5:59 am

So glad you loved it Louise!

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Jill Christine November 8, 2018 at 11:41 pm

BEST PASTA EVER!!! Ive been making this for a few years now and it is amazing. If youre thinking it will be like a guacamole pasta, WRONG. It is the most creamy amazing tasting sauce ever. EVER. Normally i double the recipe, and add more basil and garlic. And less lemon juice. You can always add more, but cant take away. ALSO, it NEEDS to be done in a food processor. This cannot just be smooshed by hand. It will not taste the same. ALSO, if you add crumbled goar cheese, OR parmesan, it adda an extra yummy factor. MY FAVORITE!!!!!

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Angela (Oh She Glows) November 9, 2018 at 11:34 am

Aww thanks so much Jill! I appreciate your feedback

Reply

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