I make this Creamy Avocado Pasta when I want something that’s both comforting and fresh. The sauce is made with ripe avocados, garlic, lemon juice, and olive oil, blended into a silky green coating that clings to every bite of pasta. It’s light, bright, and satisfying — all in about 20 minutes.
Why You’ll Love This Recipe
I love how simple this pasta is to throw together, yet it feels so luxurious and flavorful. The avocados make the sauce incredibly creamy without any heavy cream, and the lemon juice gives it a perfect tang. It’s the kind of dish I turn to when I want something fast, nourishing, and full of flavor. Plus, it’s easy to customize based on what I have in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz pasta (spaghetti, penne, or any kind I have on hand)
2 ripe avocados, halved and pitted
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt, to taste
¼ cup grated Parmesan cheese (optional, for serving)
Directions
I bring a large pot of salted water to a boil, then cook the pasta until al dente. Before draining, I reserve 1 cup of pasta water.
While the pasta cooks, I scoop the avocado flesh into a food processor or blender. I add the garlic, lemon juice, olive oil, and a pinch of salt. I blend it all until smooth, adding a splash of pasta water if needed to loosen the sauce.
I return the drained pasta to the pot and pour in the avocado sauce. I toss everything together over low heat until well coated.
I stir in the Parmesan cheese if I’m using it, then taste and adjust the seasoning. I serve it right away, sometimes topped with more Parmesan or fresh herbs.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I like to toss in halved cherry tomatoes for added sweetness and texture.
For extra greens, I mix in baby spinach or arugula.
To keep it vegan, I skip the Parmesan or use nutritional yeast for a similar flavor.
I sometimes add red pepper flakes for a kick or a spoonful of pesto for depth.
Grilled chicken, shrimp, or chickpeas make great protein add-ins when I want something heartier.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, I warm it gently on the stove over low heat, adding a splash of olive oil or a bit of water to loosen the sauce. I avoid high heat since it can change the texture of the avocado.
FAQs
What is Creamy Avocado Pasta?
It’s a pasta dish where the sauce is made from blended ripe avocados, garlic, lemon juice, and olive oil. It’s creamy, fresh, and comes together quickly.
Can I make this pasta ahead of time?
I don’t usually make it too far in advance because the avocado sauce is best fresh. If I do, I store it tightly covered and add extra lemon juice to help prevent browning.
Is this dish vegan?
It can be! The base sauce is vegan. I just skip the Parmesan or use a plant-based alternative like nutritional yeast.
What type of pasta works best?
I usually use spaghetti or linguine, but penne, fusilli, or even gluten-free pasta work just as well.
How do I keep the sauce green?
I add the lemon juice right away when blending the avocado, and if I’m storing leftovers, I press plastic wrap directly on the surface of the sauce to keep air out and reduce browning.
Conclusion
This Creamy Avocado Pasta has become one of my go-to meals when I want something fast, flavorful, and a little different. I love how adaptable it is, whether I’m going for something light or adding more ingredients for a filling dinner. It’s fresh, creamy, and always satisfying.
This creamy avocado pasta recipe blends ripe avocados, garlic, lemon juice, and olive oil into a silky, green sauce that coats pasta beautifully. Light, tangy, and satisfying, it’s a quick and healthy dish ready in just 20 minutes.
Ingredients
8 oz pasta (spaghetti, penne, or any kind)
2 ripe avocados, halved and pitted
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt, to taste
¼ cup grated Parmesan cheese (optional)
Instructions
Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
In a food processor or blender, combine avocado flesh, garlic, lemon juice, olive oil, and salt. Blend until smooth, adding a bit of pasta water to loosen the sauce as needed.
Return pasta to the pot. Add avocado sauce and toss over low heat until well coated.
Stir in Parmesan cheese if using. Adjust seasoning and serve immediately with more Parmesan or fresh herbs if desired.
Notes
Use fresh lemon juice to preserve the vibrant green color of the sauce.
Blend the sauce just before serving for best freshness and color.
For added protein, mix in grilled chicken, shrimp, or chickpeas.
To make vegan, omit Parmesan or use nutritional yeast.
