Creamy Avocado Pasta
We had a few ripe avocados leftover after making our Guacamole Grilled Cheese Sandwiches and I didn’t want them to go to waste, so I made one of our favorite pasta dishes-Creamy Avocado Pasta. It may not be the prettiest pasta dish, but it might be the tastiest. Trust me on this one. If you are an avocado lover, you will go crazy for this pasta.
You can have this delicious pasta dish on your table in 15 minutes. All you have to do is cook your pasta (we use whole wheat spaghetti, but any pasta will work) and make the simple sauce. To make the sauce you combine avocado, garlic, fresh lime juice, cilantro, salt, and pepper in a food processor or blender and process until smooth. Mix the sauce with the hot pasta and you are good to go. I told you it was easy. The pasta is rich, thick, and creamy. I love that there is no butter or cream involved. The avocados create a smooth and creamy sauce without any help. This recipe is vegetarian, vegan, and can be gluten-free-if you use gluten-free pasta.
I could eat this pasta dish every night of the week. It is one of our “go to” meals when we are rushed, but still craving good home cooking. If you are looking for an easy healthy recipe that will wow your tastebuds, make this Creamy Avocado Pasta.
Creamy Avocado Pasta
Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
This delicious Creamy Avocado Pasta can be on your table in 15 minutes. It is one of our "go to" meals.
Ingredients:
6 ounces pasta, we used whole wheat spaghetti
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper, to tasteDirections:
1. Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.
3. When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, if desired. Serve immediately.
Note: This pasta dish is best eaten the day it is made.
Adapted from Oh She Glows
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So I know this comment is late BUT I showed this recipe to my husband and he said no, so I decided to make a batch for myself and regular sauce for him. Right about when I was done making this creamy avocado sauce, my husband starts sniffing around so I let him take a bight. Turns out I had to make a couple more batches and he ate the whole thing up!! We loved it!
And my husband learned his lesson to always trust me and the peas.
We’ll make this plenty more times.
Two Peas replied: — February 2nd, 2012 @ 10:38 pm
Yay! Glad the pasta was a success!
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I loved this recipe! I also added oregano, basil and parsley to the sauce while it processed. I wanted more substance to the dish-so I separately sauteed spinach, mushrooms, and shallots and combined with the pasta and sauce. The results were delicious-it will be on my table again!
WOW!!! Just finished dinner and had to come leave a comment-
Absolutely delicious!!!
This is going into our rotation….at the TOP of the list.
We loved it.
Thanks so much-
Carolyn
Two Peas replied: — February 12th, 2012 @ 10:52 pm
It’s one of our favorite meals. Glad you liked the recipe!
I made this tonight, but i didnt measure anything out and added cayenne pepper. its so good!
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This looks absolutely amazing…I have to try it!
This sounds really good and I can’t wait to try it but I was wondering what do you use for “hot paste”?
Two Peas replied: — February 26th, 2012 @ 12:06 am
Hot paste??? I am confused.
This was SO simple and delicious! A big hit with my picky sister too. Thank you so much!
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My kids love cream sauces (and everything else unhealthy in the world)! I wonder if I can trick them into eating this. Oh, maybe St. Patrick’s Day. “Hey kids, we’re having green pasta!”
Two Peas replied: — March 3rd, 2012 @ 5:46 pm
It’s the perfect pasta for St. Patrick’s Day:)
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going to make this tonight! can’t wait!
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I am featuring this recipe & a few others on my blog today. I made it for my husband last week & he loooved the dish, thanks for the recipe
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Since my husband and I are not vegetarian we sometimes add bacon to this to give a bit of a kick. Then the next day, since this doesn’t reheat well, I’ll add a touch of EVOO, maybe even a dab of mayo depending on how dry it is and mix it all together for a great cold pasta salad. Oh we usually use campanelle pasta instead of spaghetti type noodles as well.
I just made this for lunch and it is soo yummy! I roasted some grape tomatoes and threw those on top for some extra flavor & veggies. Really great texture and really filling too! Thank you!
This looks soooo good. It’s on the menu for this week!
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I’m a bit of a meat eater, so I added some bacon. Delicious!
Could someone please tell me the trick to making this sauce? I have a blend-tec blender and was surprised that it really didn’t blend into a cream or sauce. It just spit avocado chunks to the walls of the blender. Had to add liquid to thin out…still didn’t really blend. Ended up removing from blender and mixing by hand. Loved the taste though. What did I do wrong?
Two Peas replied: — April 11th, 2012 @ 10:20 pm
We haven’t had a problem with it mixing. It comes right together and is very creamy. Sorry you had issues!
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This recipe was pretty good, but next time I make it I’ll use a lot less cilantro. It’s very filling, and I didn’t even use whole wheat pasta. Avocados are on sale at my favorite store this week too. Score!
We had this for dinner tonite, a little tweaked – added fresh basil and parsley from the garden. It was OUTstanding! So delicious and (ful)filling, without being heavy. I also used fresh pasta and it just absorbed all the deliciousness right up. Thanks for posting this
Two Peas replied: — April 26th, 2012 @ 12:01 am
Glad you enjoyed the pasta!!
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I tried this recipe and it was so delicious!!! Thanks!
I just did it! So yummy! Thanks
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I’m in heaven! This is my new favorite Gluten Free dish and I’m especially excited for this summer. Made this as written except used flat leaf parlsey . I also added a little olive oil and avocado oil in the blender to help it along and it made a really creamy sauce. Used Gluten free pasta and stored the leftovers in the fridge with the avocado pit and it stayed that beautiful green till the next day. My husband and I are already planning a super summer dinner of this pasta, lobster tails, a white chilled wine and melon for dessert. Oh my goodness, I can’t wait.
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Made it and eating it right now. Yum! Great texture and flavour and healthy to boot! I’m now addicted to avocados…
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So yummy and made my belly delightfully happy that I may have to make it again within a 24 hour time period!
Two Peas replied: — June 2nd, 2012 @ 10:58 pm
I could eat it every day:) Glad you liked the recipe!