Description
A rich yet fresh creamy avocado pasta made with ripe avocados, garlic, basil, and lemon for a silky, vibrant sauce that coats every strand of pasta. It is a quick, wholesome, and comforting meal perfect for busy weeknights.
Ingredients
12 oz spaghetti or pasta of choice
2 ripe avocados, peeled and pitted
2 cloves garlic
1/4 cup fresh basil leaves
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
1/4 teaspoon red pepper flakes (optional)
Salt to taste
Black pepper to taste
2 tablespoons reserved pasta water (as needed)
Cherry tomatoes, halved (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While the pasta cooks, add avocados, garlic, basil, lemon juice, olive oil, Parmesan cheese, red pepper flakes, salt, and black pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Reserve about 1/4 cup of pasta water before draining the pasta.
- Toss the hot pasta immediately with the avocado sauce in a large bowl. Add 1–2 tablespoons of reserved pasta water as needed to loosen the sauce and coat evenly.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately, garnished with cherry tomatoes, extra basil, and additional Parmesan if desired.
Notes
For a vegan version, substitute Parmesan with nutritional yeast.
Best enjoyed fresh, as avocado may darken over time.
Store leftovers in an airtight container in the refrigerator for up to 1 day with plastic wrap pressed against the surface.
Reheat gently over low heat with a splash of water or olive oil to maintain creaminess.
Use gluten-free pasta to make the recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 10 mg
