Two Peas and Their Pod

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 taste

Directions:

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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203 Responses to “Creamy Avocado Pasta”

  1. Pingback: Recipe Review: Creamy Avocado Pasta « Pray. Eat. Run. Write.

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  4. Krizia Cruz — May 3, 2012 @ 12:21 pm

    I tried this recipe and it was so delicious!!! Thanks!

  5. idil — May 6, 2012 @ 7:35 am

    I just did it! So yummy! Thanks

  6. Pingback: really good avocado pasta | Living Well Kitchen

  7. Ruth — May 12, 2012 @ 11:15 pm

    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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  9. Chelsea — May 17, 2012 @ 11:03 pm

    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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  13. Carrie — June 2, 2012 @ 3:51 pm

    So yummy and made my belly delightfully happy that I may have to make it again within a 24 hour time period!

  14. Two Peas — June 2, 2012 @ 10:58 pm

    I could eat it every day:) Glad you liked the recipe!

  15. Love avocados!!! And I just made your avocado mac and cheese…yum!

  16. Jamie — June 4, 2012 @ 2:45 pm

    I made this once but turned it into a taco pasta with black beans and cheese! Check it out here: http://theheartyherbivore.wordpress.com/2012/03/07/taco-pasta/

  17. Sarah — June 4, 2012 @ 3:40 pm

    Do you know of any substitutes for Cilantro? I wish I liked it, but I’m one of those people that thinks it tastes like soap. lol I just have a feeling that without some type of herb it might be not as good?

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  19. Marianne — June 13, 2012 @ 10:23 pm

    I’m eating this right now and it is amazing! And it really does only take 15 minutes, love it!

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  21. Laura.K — June 21, 2012 @ 8:45 am

    This recipe with freshly grated Parmesan on top is delicious!

  22. Tristan (AtopicGirl) — June 28, 2012 @ 5:41 pm

    I’m allergic to dairy; so, I can’t generally eat great-tasting, creamy pasta dishes. But, this was phenomenal. The recipe and result is so amazing that I posted it on my Twitter feed for other non-dairy eaters. Thank you. While I made two substitutions with what I had around the house (lemon preserve juice, parsley), I can’t wait to try it again with lime and cilantro. I imagine it will be even better.

  23. Ramya — July 6, 2012 @ 4:21 pm

    I tried it for my kids and they both loved it. Will be blogging about it today :)

  24. Michelle — July 16, 2012 @ 8:09 pm

    This recipe surprised me. It looked so simple and creamy. But when I started blending the avocado, I couldn’t over the guacamole smell and was worried about eating guacamole pasta. The sauce was really thick, so I ended up adding some olive oil (a tablespoon or two) just to make it thinner and more spreadable. Even still, it required a lot of tossing to coat the noodles evenly. I think next time I’ll add a little more olive oil to make serving easier.

    The taste, though, was not what I expected when preparing it.It did not taste like guacamole at all. Whew! I added peas and corn on top of the pasta and swapped out the cilantro for basil just because I happened to have it on hand. The sauce was very creamy and felt rich and decadent to my mouth with an almost clean and neutral flavor that could have passed for just about anything.

    Will definitely make this dish again.

  25. Rachel H — August 9, 2012 @ 7:49 pm

    I made this tonight and it’s AMAZING!! I was a little skeptical (the men in the house were especially skeptical), but this stuff if simply amazing and super easy to make. I could eat an entire pot of this stuff. Thanks SO much.

  26. laanba — August 9, 2012 @ 8:18 pm

    Thank you for this recipe. I am terrible in the kitchen, but I could do this and it was so tasty. It will be something that I can actually cook for my vegetarian boyfriend. That is saying something because I am so unsure in the kitchen, but I can’t wait to make this for him.

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  31. Teny — September 1, 2012 @ 5:19 pm

    This was such a delicious sauce !! I added a table-spoon of Fage Greek yoghurt and a table-spoon of rice vinegar, plus a bit of paprika and all my guests loved it ! Thanks so much for the delicious inspiration !! :o)

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  33. bre — October 4, 2012 @ 12:17 pm

    Found this on Pinterest, made it last night with bowtie pasta and added soy crumbles – it was incredible. Whole family loved it (including the 17 MO). Even better the next day…

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  35. Stephanie — November 22, 2012 @ 12:29 pm

    I just made this and am eating it as I type. It is so good!!

  36. Jill — January 2, 2013 @ 7:38 pm

    can you make the sauce earlier in the day and then bring it to room temperature to mix with the pasta later?

  37. Two Peas — January 2, 2013 @ 7:57 pm

    Yes! The lime keeps the sauce from browning. It might brown a smidge, but we even eat it the following day.

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  39. Vaish P. — January 15, 2013 @ 10:03 pm

    I made this recipe so many times this past week! So delicious! I had to write a post about it! http://ow.ly/gQGWV

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