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
- 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
- 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.
- 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.
- 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.
Have you tried this recipe?
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Just made it in under 30 mins, taste okay, im thinking less salt would have made it a little better. I Also must admit that I don’t really like how the garlic goes with the other flavors…. & while I loooooove guacamole I just don’t like it in my pasta. Maybe ill try the way ‘ohsheglows’ does it. I pared it with a salad, and vegan chicken fingers.
Love, Love, LOVE all these avo dishes you’re posting. Somehow, I missed this one, so thank you for the reminder!
Avocado pasta is sooooo good! Maybe not the healthiest dinner option but certainly quick to whip up.
Tried it tonight. Very good. I think next time I’ll add a little olive oil to make it more creamy. What an easy, delicious recipe!
Just made this pasta and i have one word to say. AMAZING. Thanks a bunch for this recipe 🙂
I LUV LUV AVOCADO in many dishes even in cold pasta. This sauce is SO CREAMY AND FINGER LICKING GOOD. LOL Next time ill add steamed broccolli to this dish. Also maybe as a DIP WITH FRESH VEGGIES.AND TOP WITH GREEN ONION. HMMMM This is top notch for hot pasta. OMG and great for a POT LUCK. My mind is working now. Keep avocado recipes coming. TKS
OMG!! This is a keeper. My grandson asked me ” What is this green stuff made of “?
It’s cilantro and avocado,I said. He loved it.I put some water from the boiled spaghetti to make it creamier. I served it with tomato salad and bread. The sauce is delicious.
Meat loving boyfriend loved this dish! Gave it 9 out for 10!! 🙂 Wonderful recipe. Only thing I would add in the future is a little parmesan on top
I made this last night and it was every bit as good as I hoped it would be. I marinated a pound of 31-40 count shrimp in cilantro, lime juice and garlic for 45 minutes then grilled them. Tossed them with the pasta, topped with a tiny bit of parmesan and it was delicious. Thank you so much for this recipe.
Very good taste..awesome!
My husband and I love this recipe and make it all the time! It’s a super quick and easy week night meal, and perfect for a nice vegetarian night. I top it with chopped almonds or pepitas, parmesan cheese, and cherry tomatoes, and serve with a nice crusty bread.
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