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Creamy Avocado Pasta

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A quick, creamy, and dairy-free avocado sauce tossed with al dente pasta for a vibrant 20-minute weeknight dinner.

Ingredients

Scale
  • 12 oz (340 g) spaghetti or linguine
  • 2 ripe medium avocados, pitted and peeled
  • 2 Tbsp (30 ml) extra-virgin olive oil
  • 2 Tbsp (30 ml) fresh lemon juice (about 1 lemon)
  • 1 small garlic clove, minced
  • 1/4 cup (10 g) fresh basil leaves, packed, plus extra for garnish
  • 1/4 tsp fine sea salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp nutritional yeast (for vegan) or grated Parmesan
  • (Optional) 1 cup cherry tomatoes, halved, for topping

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain.
  2. While the pasta cooks, add avocados, olive oil, lemon juice, garlic, basil, salt, pepper, and nutritional yeast to a blender or food processor. Blend until completely smooth, adding a splash of the reserved pasta water if needed for a silky consistency.
  3. Return the drained pasta to the pot. Pour the avocado sauce over the hot noodles and toss, adding just enough reserved pasta water to coat every strand.
  4. Taste and adjust seasoning. Serve immediately, topped with extra basil and cherry tomatoes if using.

Notes

  • The sauce darkens if it sits; assemble just before eating for the brightest color.
  • Add red-pepper flakes for a spicy kick.
  • Leftovers keep 1 day in an airtight container; toss with a squeeze of lemon to refresh.
  • Swap nutritional yeast for Parmesan if dairy isn’t an issue.

Nutrition

Keywords: avocado pasta, creamy vegan pasta, 20-minute dinner, healthy weeknight meal

Find it online: https://yumrecipesnow.com/creamy-avocado-pasta/