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–+ servings
avocado pasta topped with tomatoes in a white bowl
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4.99 from 55 votes

Easy Avocado Pasta Recipe

A flavorful avocado pasta with creamy, rich lemon avocado sauce.
Prep Time1 hour 5 minutes
Cook Time10 minutes
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 413kcal
Author: Deborah

Equipment

Ingredients

  • 8 oz dried pasta I use gluten-free fusilli
  • 1 large avocado ripe: seeded, flesh removed
  • 1 cup spinach leaves
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup vegan Parmesan cheese
  • 1 cup cherry tomatoes cut in half
US Customary - Metric

Instructions

  • Cook the pasta according to package instructions. (Reserve 1/2 cup pasta water for the sauce). Drain and set aside.
  • Meanwhile, prepare the avocado sauce. Cut avocado in half and remove the pit. In a food processor or blender combine avocado flesh, vegan Parmesan, olive oil, spinach, garlic, lime juice, sea salt and pepper.
  • Pulse or blend on high until sauce is smooth and creamy. If sauce is too thick, add a few tablespoons of pasta water to thin it out.
  • In a large, non-stick skillet, add the cooked pasta and avocado sauce.
  • Toss gently over low heat until pasta is evenly coated with sauce.
  • Add vegan parmesan and cherry tomatoes. Continue tossing for 1-2 minutes until vegan Parmesan cheese is melted (if using fresh) and tomatoes are heated through. Serve immediately, garnished with extra vegan Parmesan, a drizzle of olive oil and a few more cherry tomatoes, if desired. Enjoy!

Notes

    • Nutrition information is an estimate. 
    • To omit oil simply substitute with more vegetable broth. 
    • Use ripe avocados - for the best flavor and texture, ripe avocados are a must. However, they should not be brown or spoiled inside. If you press on the skin near the stem and it gives a little, it is perfect.
    • Squeeze the lime juice fresh - this ensures the most robust flavor. Bottled lime juice can taste sour, so fresh is best.
    • Emulsify the sauce - it's important, if you want the creamiest sauce ever, to emulsify the sauce by blending them in the food processor or blender until very smooth.
    • Cook the pasta al dente - this means it should still be a bit firm. Overcooked pasta can become mushy when stirring it with the sauce, making it a big mess when you toss the pasta and sauce together.
    • Season to taste - taste the pasta before serving and adjust the sea salt and pepper as neede
 

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 49g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 508mg | Potassium: 514mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 16mg | Calcium: 182mg | Iron: 2mg