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Creamy Avocado Pasta

A fork lifting a twirl of spaghetti coated in vibrant green Creamy Avocado Pasta sauce from a white bowl.

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Make a quick, dairy-free creamy pasta sauce using fresh avocado, lemon, and garlic. This recipe requires no cooking for the sauce.

Ingredients

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  • 12 oz pasta (spaghetti or linguine recommended)
  • 2 ripe avocados, halved and pitted
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water (or pasta cooking water)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook pasta according to package directions. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, prepare the sauce. Combine the avocado flesh, basil, cilantro, olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes (if using) in a food processor or high-speed blender.
  3. Blend the ingredients until smooth. While blending, slowly drizzle in the water, starting with 1/4 cup, until the sauce reaches a smooth, creamy consistency that coats the back of a spoon. Add more water if the sauce is too thick.
  4. Taste the sauce and adjust salt or lemon juice as needed.
  5. Place the warm, drained pasta in a large bowl. Pour the avocado sauce over the pasta.
  6. Toss gently until the pasta is evenly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach your desired creaminess.
  7. Serve immediately.

Notes

  • Use slightly warm pasta to help the sauce coat better, but do not heat the avocado sauce directly, as high heat can turn it brown and dull the flavor.
  • For a thinner sauce, use more reserved pasta water. For a thicker sauce, use less water or add a small handful of spinach during blending.
  • If you do not have fresh basil, you can use up to 1/2 cup of spinach to maintain the green color and add bulk.

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