Avocado pasta is one of those meals that feels indulgent but is secretly healthy. It’s creamy without using any cream, flavorful without needing a dozen ingredients, and quick enough to throw together on a busy weeknight. If you love avocados and pasta, this dish is a perfect match.
The beauty of avocado pasta lies in its simplicity. Ripe avocados blend into a smooth, silky sauce that coats the pasta like a dream. With just a few additions – garlic, lemon juice, olive oil, and maybe a handful of basil or parsley – you get a fresh, vibrant sauce in minutes. No stove, no simmering, just a blender or food processor and you’re halfway to dinner.
This recipe has a naturally rich texture, thanks to the healthy fats in the avocado. It clings to spaghetti, linguine, or even penne without feeling heavy. The lemon juice not only adds brightness but also keeps the avocado from turning brown too quickly. If you like a little heat, toss in some crushed red pepper flakes for a kick.
Avocado pasta is also incredibly versatile. You can toss in roasted cherry tomatoes, grilled chicken, or sautéed shrimp to make it more filling. For a vegetarian option, try topping it with toasted pine nuts or a sprinkle of nutritional yeast. Want extra greens? Add spinach, arugula, or peas right into the mix.
It’s a great way to make use of ripe avocados before they go bad, and it comes together faster than most traditional pasta sauces. The whole dish is ready in the time it takes to boil the pasta – no need to turn on the oven or wait for anything to bake.
Light, creamy, and full of flavor, avocado pasta is comfort food with a healthy twist. It’s perfect for warm-weather meals or anytime you want something fresh but satisfying. Once you try it, it just might become one of your go-to pasta dishes.
This recipe is made by Robert J McNeil.
Ingredients
- 1 lb penne pasta
- 2 Hass avocados peeled and sliced
- 2 plum tomatoes sliced
- 4 Garlic cloves finely chopped
- 14 Basil leaves torn
- olive oil
- salt lightly sprinkled
- shrimp Optional, cooked
Instructions
Cook Pasta:
- Bring a large pot of salted water to a boil.
- Add 1 lb of penne pasta and cook for 7 minutes until al dente.
- Drain the pasta and transfer it to a large bowl. Allow it to cool slightly.
Prepare Ingredients:
- While the pasta is cooling, peel and slice the avocados.
- Slice the plum tomatoes.
- Finely chop the garlic cloves.
- Tear the basil leaves.
Combine Ingredients:
- Add the sliced avocados, tomatoes, chopped garlic, and torn basil leaves to the bowl with the cooled penne pasta.
- Drizzle generously with olive oil and mix thoroughly to coat all ingredients.
Season and Serve:
- Lightly sprinkle the pasta mixture with salt to taste.
- Serve at room temperature.
Optional Addition:
- If desired, add cooked shrimp to the pasta mixture for extra protein.
Just okay. Maybe I expected too much. Not a fan of the texture.
I totally get it! The texture can be hit or miss. Maybe try adding more oil next time for a creamier feel?
This was amazing! So creamy and delicious.
yum! ☺️
My kids loved it! Great recipe, and easy to make.
That’s awesome to hear! It’s my favorite recipe too. Kids love it because it’s so creamy and tasty!
Too much garlic for my taste. I’ll do hald next time.
I added chicken instead of shrimp and it was fire!!!
I didn’t love it. The avocados got brown too quickly. Might stick to regular pesto.
Perfect for a summer meal! I love the fresh ingredients.
Are you serious? Pasta with avocado? Sounds weird but I gave it a try and it’s actually really good!
I was skeptical at first too, but it’s surprisingly creamy! Who would’ve thought? I’m glad you liked it!