The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min!
Avocados. I love them. I could eat them by itself with a little bit of sea salt. I could eat them mashed up in guacamole with an entire bag of chips.
And now, I can eat them in the most glorious, most creamy pasta I’ve ever had. And the best part about this is that there’s no cream or butter in this. All you need is simple, fresh ingredients. That’s it.
So how is this so creamy? Well, all you need are a couple of ripe avocados, fresh basil leaves, garlic, lemon juice and olive oil. From there, you can just throw it all into a food processor and give it a whirl! Done and done.
Toss it with your favorite pasta noodles – spaghetti, rotini, macaroni, etc. – along with some fresh veggies. You can really use any veggies you’d like but I loved the sweet corn kernels and crisp cherry tomatoes.
Plus, it’ll be on your dinner table in 20 min from start to finish. It doesn’t get much easier than that!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
The easiest, most unbelievably creamy avocado pasta. And it’ll be on your dinner table in just 20 min!
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained and rinsed
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
- Serve immediately.
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Looks delicious! I just posted an avocado pesto recipe, sort of similar. Love the creaminess of avocado + pasta, they’re just perfect together 🙂
This looks so creamy and its the perfect easy dinner! I just made avocado rice yesterday and now you’ve got me craving this kind of pasta!
Avocado rice?! Sounds amazing. I think this calls for a trade.
Avocado rice? Interesting
This is pretty much like guacamole no?
The color of the food proc shot, that green avocado and the basil leaves, I feel healthy just looking at the ingredients going into this dish 🙂
This looks so good and really easy. Going to be putting it on the menu this week. Thank you for all your delicious recipes.
Looks delicious. Thank you.
Holy smokes – that looks delicious. I love the idea of having a creamy sauce without the cream.
Holy crap this looks great! I want to eat it right now!
What a gorgeous, decadent looking dish and to top it off – no guilt! Can’t wait to try it. Pinning 🙂
I love how creamy this is, what a great pasta!
Gosh your creativity is just spectacular…what an awesome recipe! Bookmarking and trying for sure 🙂
Chung-Ah: All ingredients are among my favorite foods … perfect! Question: Have you tried keeping the pasta to eat again the next day? Wondering if it would hold up; if the lemon juice is enough to keep the creamy avocado sauce from browning. Thank you!
Unfortunately, it will not keep until the next day. It is best served immediately.
Hey Chung-Ah! I tried the avocado pit trick and was able to keep these pasta leftovers for a day or so. I’ve used this trick with guacamole, so thought it might transfer. I don’t understand how or why it works, but if you leave the pit from the avocado in your guacamole (or avocado pasta) it won’t brown. It was still delicious the next day!
Its the air that turns the avocado brown because of free radicals the pit is sitting on the avocado or guacamole so no air is getting in to that part that’s why it doesn’t brown
The best way to keep guacamole – or any prepared avocado dish – green for an extra day or two is to remove the potential for air contact. Plastic wrap in direct contact with the surface of the food instead of “tenting” the container. Or a vacuum sealer if available. If you can handle a little extra acid (lemon or lime juice) in the dish, that is also very helpful. This will “keep” for a day or two – it just may not be pretty 🙂
Wrong…it was good cold 3 days later
who had any left over? I made this up and was not sure how long it would keep, so had all ingredients ready and put together at the time of serving, absolutely beautiful, thank you.
It’s fantastic a few days later! Didn’t brown at all
Well I am just eating my leftover avocado pasta from yesterday and they look and taste just as delicious as the first day! I can’t say if I put more lemon juice (Did it to taste), but I put sarandrap right on top of the preparation and then put the lid.
I put the avocado sauce in silicone ice cube trays. When I’m ready to make the pasta I just take enough cubes out and defrost it or just place it in the pan with the pasta. I use zucchini instead off pasta. And I saute it. It’s sooo good. It holds up for a while in the freezer.
It’s the weekend, I was craving noodles and had opted for a local noodle joint but so glad I saw this post in Instagram. Change of plans fam! Lol Thanks for the great timing!
This looks so amazing an creamy! Definitely want to try this out!
YUM! Totally need to get on this!
This dish was amazing….the only change I made was I used Penne rigate wheat pasta and sun dried tomatoes in place of the cherry ones.
Oh my goodness … love this recipe! I was serioulsy just sitting here thinking.. I have no idea what to make for dinner this week! Enter.. this pasta! Cannot wait.. I am avocado obsessed so this is perfect! Thanks Chung-Ah!
I have all the ingredients apart from the cherry tomatoes, but I am sure it would still be delicious. This looks fantastic 😀 Thanks for the inspiration! x
This sounds amazing!
This looks yummy! I love avocado, so I’m definitely going to try this!
This was delicious! I just made it for lunch, and my 3 year old finally ate avocados! Thanks for the recipe. I have been following your blog for awhile, and I love the fresh ingredients.
I almost swooned when I saw the picture and the title. Soooo into pasta and avocados lately. Eating a whole one in my salad at night. Decadent! I had to pin this.
Is this a warm meal?
Yes, this is best served warm. Just be sure to toss the hot drained pasta with the avocado sauce and serve immediately.
do you have the nutritional info? 🙂
Marylou, as I am not a registered dietician, I do not feel comfortable sharing nutritional information for my recipes. Please use online resources at your discretion to obtain such information.
This is so yummmyyy!! I add a leaf of kale for an extra kick, a few chia seeds too. Took me less time to make the sauce than it took to cook the pasta. If you’re in the mood for pasta right now but don’t want anything plain, make this! It’s delicious!
Thanks for posting this Chung-Ah! I had a lot of avocados the other day, and I ended up making guacamole with them and eating guac and chips for dinner. I much would have preferred to do this pasta. I stumbled upon your blog while searching for something else and then found the avocado recipe! Now I know for next time! Love it when things like that happen.
This was spectacular. I used whole wheat rotini pasta and skipped the corn because I didn’t have it at home. I’m am a vegetarian, my boyfriend is not… but he went back for seconds nonetheless!
Excellent……I omitted the corn and added the zest of the lemon as well. Fantastic!
I don’t buy canned corn. Was it okay without it?
Yes, you can omit the corn. You can also substitute roasted corn.
I just made this, made a few changes, i didn’t add salt or oil. And instead of noodles i did zucchini noodles uncooked so this meal was more raw, I had no garlic so i used garlic powder…turned out fab! Thanks for the recipe! Will definitely make again.
I like the idea of the corn in it. My mind is going crazy. I’m gluten intolerant. Always on the lookout for yummy recipes.
I made this today and it was very good. It was such a hot day that I didn’t feel like cooking but still wanted a hot meal. Cooking a bit of pasta isn’t really cooking in my book.
Does anyone know how this is served cold? Not sure how leftovers would taste. THANKS!
It actually tastes just great! I had to serve them cold the other day and it was really delicious! I actually prefer it! The recipe yields so much, you’ll definitely have leftovers.
I just tried this and I must said it was surprisingly delicious!! I never knew how to eat avocado and this is a great recipe for it, so easy and tasty….. thank you for sharing.
Can’t wait to try this! This is on the weekend meal plan for sure!
Thanks for sharing.
Made this the other day–delicious–and it does reheat the next day, incidentally, added grated parmesan on top. Yum!
I have made avocado pasta before and oh-my-gosh. It’s SO delicious. This looks amazing, I will try next time with your recipe.
This was yummy! However, I wanted to lighten it up just a bit, so instead of 1/3 ocup oil, I used about half as much and added water to thin it out. It was still wonderfully creamy! Thanks for a recipe I can make with the basil, lemons, and tomatoes I grow.
Thanks, this is a great idea, i’m gonna do this tonight 🙂
Can you blend this sauce in a blender…..I don’t have a processor. …
You can certainly give the blender a try, but it is really best to use a food processor to create a smooth emulsion of the sauce.
This was SO good! I made this tonight with a few changes (added 1/2 tbsp more lemon juice, and cut the olive oil to only 2 tbsp) and it was DELIGHTFUL! I will definitely make this again. Thanks for a winning recipe – healthy and delicious! Just lovely. 🙂
I absolutely love avocados, but I have never thought of using them in this way. I can’t wait to try this. Thanks!
Do you have any tips for those of us who are using blenders instead of food processors?
I recommend stirring and blending periodically to make sure all the chunks of avocado are blended smoothly.
I work at a Bible School in Costa Rica and we have an avocado tree on campus. This’ll be awesome to use up our extras this week!
Can this be eaten as a left over/re heated?
This is best served immediately as this does not hold up well as leftovers.
I reheated it (microwave – a minute and stir, another couple minutes) the next night and it was still yummy. Since I’m single, much as I was tempted, I can’t eat the whole thing in one sitting. I would have left the veggies to add later since tomatoes don’t nuke well.
I just tried this. It is SO good! The avocado is almost like an Alfredo sauce. Super creamy and smooth. I didn’t have any corn, but it still tasted amazing without it. =) I will definitely be adding this to my weekly meal shift. Thank you for sharing!
Hi, came across this simple and lovely recipe. May i know to make the avocado creamy, besides using skimmed milk, can i either use whipping cream or low fat UHT milk?
Tira, the sauce is already amazingly creamy as it is written. I do not recommend adding additional ingredients such as milk or whipping cream as it may completely alter the texture/taste of the dish.
Big hit with the house. Had some leftover sauce and used it as spred on toast
Gonna try it on Saturday …
Hello there! Wonderful recipe, I tried it today and it tasted soooo good! I will definitely do this again, and tomorrow I’ll let my parents try this out (I made a large batch of sauce, too much for just one person.)
before eating yum yummmm –> https://www.flickr.com/photos/usychan/15100030970/
(I didn’t put the corn kernels – don’t fancy them 🙂 )
YUMMMMM this looks AMAZING! I’m am extremely guilty of making guacamole and a bag of chips for dinner.. Or just eat it with a spoon.
Where did you get your nutritional info from?
I am worried because this looks soooo good, but then I put your recipe into myfitnesspal and its giving me 800 calories per serving. D:
I’m the Dietitian who provides the Nutrition Info for the Damn Delicious recipes. I accidentally entered “cooked pasta” instead of “dry pasta” when doing the calculations. The current Nutrition Facts reflects this correction.
Please keep in mind that there are so many variables when calculating nutrition information that it should always be taken as an estimate.
Try using a Florida avocado instead of the Hass. It is called a Slimcado because it has fewer calories and less fat.
I found this on Pinterest and made it last night with zucchini noodles – just sautéed them until they were warm then mixed with the sauce and tomatoes. Served mine with some cooked crumbled sweet Italian sausage over it – great meal that worked for me (I’m Paleo) and my vegetarian sister! Thanks for the great recipe.
This was amazing! I even had it a couple days later, and the sauce kept nicely. I think the lemon helped preserve it.
Just made for dinner. No basil used baby spinach and rocket. Also roasts baby toms for half hour. Great meal. Add some pasta water at the end to give lustre and make into sauce. Next time will add a small chilli, no seeds, just a bit of heat and will add more tomatoes and pine nuts. Would also work well with some smoked salmon stirred through. Will certainly make again thanks for sharing
You have just nailed it with the smoked salmon
Just wondering if there was something else we could use if we don’t have a food processor? Really want to try this out but not sure what else could be a substitute? I don’t have much in terms of kitchen supplies, just bowls, pots and pans since I just moved cities!
You can try using a blender but this recipe really is best when a food processor is used.
I wonder if adding some chicken to this would taste okay??
I haven’t tried it myself but that sounds like an amazing addition!
This pasta was delicious! The only thing I added was toasted pine nuts which were great!
Made this for lunch (used dried basil) – it was great! Next time, I’ll try some of the additions that are being suggested.
How much dried basil did you use?
This looks AMAZING and so healthy. I’m going to switch to Zucchini noodles for a healthy version. Thank you for great inspiration! I’m a massive fan. xx
I’ve made this twice already and love it!
Flavorful recipe, thank you!
Has anyone tried on spaghetti squash?
Made this tonight for my boyfriend and I and we absolutely loved it! I made this with orecchiette pasta instead and it was delicious. I might not use as much basil as next time but overall it’s a keeper. Best part is i have plenty leftovers, thank you so much for the recipe!
Just made some! So good! Loved it!
Made this tonight and loved it! Only one change: subbed toasted pine nuts for the corn. Delicious…thank you!
I looked up “healthy meals” to make and found this. Looks so healthy – but according to the nutritional info it’s pretty high in calories and total fat. I made this for my family and they liked it. I had to have a pretty small portion since I’m watching my weight, but it was good (I worked it out to how many weight watchers points it would be. For 1 serving, about 16 points. Wow.).
Kris, avocados have a healthy fat profile. But fats do have over twice the calories per gram than protein or carbs so if you are counting calories, then it would be best to have a smaller portion of a high fat food. Unfortunately, calories don’t tell the full story. Fat helps to keep us feeling fuller for longer so foods that have fat will prevent us from coming back to the kitchen sooner to eat again.
I made this with spaghetti squash instead of pasta and left out the corn to make it a Whole30 recipe! Simply wonderful!
Absolutely going to try many of your recipes. As a single person, I make 2-3 recipes a week that I can freeze for suppers and lunches. Than I just add fruits and healthy snacks. Thus avoiding fast food and eating out. I limit my budget to one restaurant meal a month.
Kate.. how do you freeze this.. also does the texture change when you reheat?
Just made for lunch. Really really delicious. Yummmmmmm!
i like this recipe, so much !
i always made, when i have time!
I really wanted to like this. I made it and it didn’t turn out how i thought it would. The recipe was followed to the T. I think too much OO.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that failures and mishaps can still happen even if a recipe is followed to a T. Perhaps the avocado you used were not ripe enough? Or maybe this was not seasoned properly? A little bit of salt and pepper go a long way!
I made this for dinner tonight and it was wonderful. The sauce was so creamy. I only used two garlic cloves and it was pretty garlicky (which upsets my stomach) so they must have been powerful cloves! I skipped the corn because it also bothers my stomach. With a salad and a loaf of bread it was a wonderful dinner. I just can’t get over that sauce! No cream — no cheese! Wow.
I just wanted to say this was an amazing sauce and we could not get enough of it! I kind of changed it up to resemble guacamole with lime juice, onion, and roasted garlic instead of raw garlic. So amazing!
Certainly not using regular pasta to make this (gluten problem here), but I’ll give it a go with my zucchini noodles instead. Sounds so yummy!! 🙂 I made something very similar to this for my own recipe book, but never thought to corn or tomatoes…
How did it work out? I just posted a question about it here, worrying that the zucchini would be too wet and dilute the avocado. Would love another great excuse to use my spiralizer, though!!
ThIS is definitely damn delicious! Thanks a lot
Made this for my picky toddler with great success! Added chicken sausage, some shredded parm, and a handful of chopped walnuts (only on my dish). Might even sneak a few spinach leaves into the food processor next time for an added punch. YUM!
This sounds delicious! I wonder how it would be on spaghetti squash instead of pasta? Has anyone tried that?
this recipe looks incredibly yummy, my husband and i can’t wait to try it. thanks for sharing!
made it. loved it. appreciate it. 🙂
Looks delicious! We are definitely going to try this,
I think it could be extremely healthy and tasty with zucchini noodles. I own this slicer and love vegetable pasta it makes. It’s perfect for this recipe.
Just made this recipe this evening, adding one too many garlic (hot!). The corn add’s to it, so glad I used it. Also, added grilled chicken which I believe sent it over the top to awesome. Thank you for the recipe!
Delicious! Made this tonight! Everyone loved it! Next time I make it I want to try substituting cilantro for the basil as I love cilantro with avocado!
Thanks! This is the 6th recipe i’ve tried from your blog and they’ve all been delicious!
I tried this recipe yesterday and made it without garlic but with wild garlic pasta. It was so so good. Thanks for the recipe, can not wait to make it next time!
My husband and I made this over the weekend, and it was wonderful we did add turkey bacon because it reminded me of a BLAT(bacon, lettuce, avocado, tomato). I think I will be making this for any up coming potlucks. We had leftovers and ate it the next day cold and it kept just fine, the sauce was still vibrant green and absolutely no brown showing. This dish is good at room temperature and cold, I think this would be great with spiral pasta as well and it could be a pasta salad. Thank you so much for this recipe.
As a general comment, I LOVE YOUR SITE!! You have become our go-to place for menu planning!!
I wonder if the avocado sauce would be yummy on zucchini “noodles,” like in the Zucchini Shrimp Scampi recipe? I think my main concern would be the zucchini would be too wet and dilute the avocado’s creaminess. Thoughts?
That sounds like a great idea but without trying it myself, I can’t really say how it will turn out!
I made the recipe with zucchini noodles and it was fantastic; nothing comes close to how well the zucchini’s flavor matched the sauce’s. I don’t recall there being too much moisture, but can’t promise, though it’s definitely worth it either way!
Made this last night and added a shredded cilantro lime chicken to the top and it was amazing. The pasta is so flavor full on its own. Definitely will make this again. Thank you.
made this last night and everyone loved it! Amazing creamy sauce, so easy to make. My kids ate it up and my husband had seconds. Will be adding this one to our meal rotation for sure! Thanks for the recipe.
Wondering if Spaghettii Squash could be used in place of pasta.
That sounds like a great substitute but I can’t really say for sure without further recipe testing. Please use your best judgment.
I made this dish last night and it is amazing. There was some leftover which I had for lunch today and it was even better! This recipe is a KEEPER! I actually roasted my tomatoes with a bit of olive oil and a dab of brown sugar… As a vegan, I really missed regular Pesto with parmesan… but this recipe is as good, actually it’s better! Thank you for sharing!
MMM. I made this with bow tie pasta and added Parmesan cheese and double the garlic. Very good cold as a pasta salad. Highly recommend (:
I made this with Garlic Confit and the resulting garlic infused oil. OH MY. SO delicious! Can’t wait to make again!
Great! Do you think this could be frozen ? And put into a freezer bag?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I’ve made this a handful of times and everyone loves it!
Tonight I made a Mexi version. I subbed the basil for cilantro, lemon for lime juice, and in addition to the corn and tomato, added some diced jalapeños and onion to stir into the pasta. Delicious! You should try!
I’ve made several avocado pastas, but nothing compared to this one. Absolutely amazing, even my picky brother enjoyed this meal. I would recommend adding shrimp to it as well- it made it taste even better. Overall, I will highly recommend this meal- it’s super healthy and delicious!
This is a great recipe. I made it tonight using fresh corn off the cob instead of canned. Delicious!
The avocado sauce was awesome! Thank you for sharing!
very unique blend, I was curious to try it.
Hello! I made this last night and it was so good! My husband was afraid it would taste like guacamole, but since the herbs were different and with all the lemon juice, it gave the sauce a light flavor and a very rich and satisfying mouth-feel. We both enjoyed it! I sauteed some onion and mushrooms and added it to the pasta before adding the sauce. As for leftovers, I saved the sauce separately from the pasta and veg, put it in the smallest container it could fit in, put cling film on it so that it touched the whole top of the sauce, and placed in the fridge. This morning, still looks bright and green! So looking forward to leftovers for lunch!
Thanks for sharing this. I’ve tried several of your recipes and have yet to be disappointed. 🙂
Just made this pasta for dinner and it was AMAZING!! So creamy! Thanks for an awesome recipe!
Hello! This looks amazing! But, I’m a little concerned about the calorie count please tell me this is type-o? Waiting patiently!!
The numbers are correct. Please remember that avocado is high in calories.
I can’t say enough how much we love this meal! It’s so, so good and here in SoCal, we can get avocados so cheap. It’s so simple and easy. My whole family loves it! We never have leftovers. 🙂 Thanks so much for sharing this recipe!
I stay away from pasta – so, I wonder if substituting spiralized zucchini noodles will work in this recipe?
Yes! Zucchini noodles should work just fine.
I just found your recipe on pinterest and it looks really good so I definitely want to make it.
My only question is what would be a good addition to this dish?
Thijs, do you mean a side dish to accompany the meal or added protein?
This was so good I almost ate the entire pot myself! thanks for the recipe!
fabulous . I love avocado with any thing .
I never thought Avocado with pasta will be so DELiCIOUSE ! Thank you!
I had avocados in my fridge that were over ripe, when searching on Pinterest for other ways to use avos(I’m from Australia and we tend to shorten words a lot), I came across your recipe and went off and made your dish straight away!
I added chicken to my pasta dish cause we all know chicken goes well with avo and corn too and it was great! Really naturally creamy from the avocado, with the lemon to counteract, sweet from the corn, basil and cherry tomatoes and delicious and chicken as the protein. Thank you for sharing!
Absolutley delicious! I even left out the oil because of my diet and it was fantastic! Thank you!
Made this tonight for dinner and it was amazing! I omitted the basil and used avocado oil instead of olive oil. I also used canned mexicorn instead of regular corn. It was a great filling dish!
Made this tonight – big hit with everyone! Has a nice summery, fresh, feel to it. Goes well with warm focaccia bread.
I will try this with zucchini noodle, to cut some cals!!
Looks delicious!! Do I need to worry about the sauce during black like anything else you make with avocados?
It should keep for at least a day or so, but I can’t really say for sure – we didn’t have leftovers to store! 🙂
I just made this (w/some minor changes) and it’s delicious. Added a whole flat can of salted anchovies to the avocado mixture…no olive oil…used the pasta water to thin it out a bit. Still turned out creamy and oh, so good. Thank you. Didn’t tell my BF that I added anchovies (since he hates em) til he was on his second bowl.
I followed the instruction step by step toward the end. In my second batch I used 5 half walnuts and added to mixture. I found it very nice and delicious.
Thank you for sharing.
This is absolutely delicious. I’ve just finished eating a bowl of this and I’m ready for seconds. I had some leftover grilled chicken breast so added that to it and a bit of grated mature cheddar – Devine! Thank you so much for this recipe. It was easy and didn’t take a long time either.
I made this last night and it was delicious. My carnivorous family ate it with grilled chicken. I was happy without. I’m eating leftovers today for lunch and while the avocado sauce isn’t pretty today, it tastes just as good as it did last night.
This is SO delicious! I’m a cheese fanatic so I added some fresh grated parm. I also added a bit of lemon juice to prevent browning. I roasted the tomatoes and corn under the broiler to add a bit of caramelized flavour too. Such a hit with my family! Thanks for the delicious recipe!
I’m going to try roasting the corn and tomatoes next time. That sounds yummy
Wow! these looks awesomely delicious. It’s a little different but looks delicious. I might wanna try this recipe. Thanks for posting.
Just made this tonight. A TOTAL HIT!! Everyone loved it. Super healthy, super quick, and super easy! So recommend making this.
Preparing this pasta with a twist is awesome. It looks good and healthy.
Can I use spinach instead of basil leaves ?
Yes, absolutely, but without further recipe testing, I cannot say how much this will change the overall taste/texture of the dish. As always, please use your best judgment.
This was very rich and creamy. I made too big a quantity but the avocado kept well for the next two days without going black (I did double the amount of lemon juice though). Thanks for the recipe!
I made this and I wish I would have left out the lemon juice..it made the recipe taste like guacamole. Not what I was expecting.
I made this tonight on a whim. I ate it all in one sitting. Oops. It’s tasty.
This sounds so tasty! I will be trying it for sure. And will share it on my work Facebook page too, I’m always looking for healthy recipes to suggest to my clients. Thanks 🙂
Loos Amazing! I am planning on making this tomorrow for my lunch club at work; should I store the sauce separate from the pasta and toss together at lunch time?
I just made this! Wow wow. It remarkable tasting. Love it. I post a pic:).
I really want to make this for dinner tonight, but I don’t have fresh basil. Do you have any suggestions for a substitute?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I made this today and I must say that this is one of the best pastas that I have EVER made! I’m trying to eat more healthy and this was perfect. I followed to recipe exactly as posted. I will put this into my dinner rotation from now on!
I made this recipe earlier this week using zucchini noodles and it came out good! I had a bit of trouble because I did not have a food processor and had to use the blender. I know next time I make it I’ll use a food processor! Thanks for the recipe 🙂
Made this today. Bought a food processor just for it. Came out perfect. Used spinach fettuccine to keep it completely vegan. It was delicious. My sister who hates avocado even devoured it. Thanks for everything.
looking so delicious in pictures. I hope the taste is out of this world and I can’t wait more to try this at home for the family. It also appears healthy just after looking its ingredients. Thank you for sharing delicious recipe.
I love this recipe – it looks so easy and I bet it tastes amazing! Thanks for sharing 🙂
Avocado Pasta-Damn Recipes
This looks amazing!! I’m actually going to make it for my wedding for the vegan guests! I just have one question can it be made earlier in the day and then severed later or no? ( as it says serve immediately) as i will be making it the morning of ( not mix the noodles and sauce but keep them separate until severed) and then storing in the fridge as the.
Unfortunately, it will not keep until the next day. It is best served immediately. However, a reader did leave a comment stating that he used the “avocado pit trick” and it worked beautifully! 🙂
With the lemon juice in it it won’t turn brown…. I’m on Day 3 and it’s still a pretty green color 🙂
Was the 1 cup parmesan cheese left out? I saw a video with all the same ingredients and they added 1 cup parmesan in the blender with the 1/3 c. olive oil.
This recipe does not require 1 cup Parmesan cheese.
Wonderful!! I only had one avocado, no fresh basil or tomato. SO, i used some frozen basil/olive oil cubes I had made from the summer (defrosted), used 1 clove of garlic for the pesto and added 1/2 can of petite diced tomatoes with Olive oil and garlic (simmered to decrease some of the liquid) to the pasta. I did need to thin the avocado pesto (cause i just eye- balled the olive oil) and used about 1/4 cup of pasta water. Basically you can’t go wrong with this recipe. If you don’t have the exact ingredients, Improvise and it still turns out great YUM!
I made this last night and used the Trader Joe’s organic black bean rotini. It was AMAZING. Thank you for the recipe!!
I made this just now and had to use gluten-free noodles. I am not sure if I cooked the noodles properly, or if it is because they are gluten-free, but when I cooked them, drained them, and added them with the avocado emulsion, everything was kinda pasty. And the emulsion had a slight bitter taste to it. Not sure if it was the basil or garlic. Any ideas what that might be?
But all in all, it was very yummy. I added peas instead of corn because I can’t have corn.
Thanks for the recipe!
I honestly cannot say with certainty as I have never tried using gluten-free noodles myself – sorry, Celeste!
That looks and sounds so yummy. 🙂 will have to try this. Thanks
Looks great! Is it possible to use a blender if you don’t have a food prossecor?
This is absolutely divine! Thanks for sharing.
I’ve been doing a ton of avocados lately but mostly in my smoothies. So excited to try this! I think I might slightly saute the garlic first instead of leaving it raw just to see how it affects the flavor.
Great recipe! So – can you substitute the pasta for zucchini noodles? KIDDING! Mine kept beautifully overnight with a cut onion placed on top of the pasta, then tightly covered the bowl with Saran Wrap/cling film. Ever since I learned the cut onion trick it has changed my life! I am the only avocado liver in the house and only ever bought them if I could face eating a whole one on the spot. This was so good cold that I would make it again with macaroni and serve it as a cold salad at a barbecue. I would just take the onion out of the bowl before serving. Go google ‘store avocado cut onion’ it will change your life. I love this as well because even though avocado and lemon are yummy – sometimes you want to do something without the avocado being drenched in lemon, which doesn’t always work.
Made this a few times and it’s one of my favorites! However, what brand food processor do you have and what cup size? I’m looking to get one! Thanks 🙂
This was so tasty! I didn’t exactly follow the recepie, and used garlic and ginger paste, and it still tasted amazing. The creaminess of the avocado is absolutely delicious!
This is our familiy’s most favorite dinner ever now. It is so amazingly delicious. True vegan comfort food and there is no attempt or need to recreate cheese:). I am so happy to have found this recipe!
I’d option for some sweated out sweet onions or shallots in the mix in the blender to add that sweetness to the background. And its not hard to imagine this tossed with pancetta or nice spicy grill chicken either to make it carnivore worthy. Smokey meat would work really well here with that avacado.
Awesome! I made this tonight and followed the recipe except used less oil and added some green peas. My husband and I (both 72) thought it was delicious. We have leftovers which I assume will be fabulous. Thank you for the recipe.
Made this following the exact ingredients and amounts, and the end result was an extremely bitter aftertaste.
Hi, I made this dish and was very tasty and light. I and my husband loved it. Thanks for sharing this.
So what happens with the corn and tomatos? Do you cook them? Do you hear the avocado mixture? Is it served hot or cold? I feel like there are steps missing.
There are no steps missing – it is served at room temperature.
Heat, not hear. Stupid Siri.
I did it today and it was amazing ! I added some spinach to blend with and replaced the olive oil by almond milk to keep the creamy but with less calories. Thanks 🙂
I saw this recipe and had to try it! It was super easy to make and very good. About an hour after eating it I started not to feel good. I’m vegan so started to think of what I ate that day to make me not feel so good. It was the oil. Way too much olive oil. I made this again and used half the amount of olive oil the recipe calls for and I felt fine the second time. My husband also said he felt like he does when he eats too much fried or greasy foods the first time I made it.
I just wanted to share my experience incase anyone else felt this way. Or to prevent anyone from feeling sick.
Made this following the exact ingredients and amounts, and the end result was an extremely bitter aftertaste.
Just made this and really loved it! Can’t seem to find a vegan section on your site though – searching for ‘vegan’ only brings up one lentil chilli recipe…
I made this with a few substitutions, and it was still awesome. First, I used less olive oil, and instead added sour cream. I also didn’t have basil or corn, so I used slightly steamed whole spinach leaves and peas. It was so good!!
I just made this as I’m late to the avocado game. It was a littler thick. Granted I didn’t use the ripest ones, probably should have waited one more day. Is that why it was thick? Other than that it was DELICOUS!
I made this tonight – except my avocados turned out to be pretty bad. So I had less than half an avocado to use. I threw a bunch of raw cashews (about half a cup) in the processor with the other ingredients, and served it with whole wheat pasta, and it turned out fabulous.
I made it and it’s delicious! And my 2 year old and myhusband loved it!
I love anything Avocados. My mouth is watering as I type. Thanks for this lovely, healthy dish.
I use guacamole for a similar dish and it’s so delicious!
This was excellent! I prepared it for the first time today, as-written other than substituting dried basil for fresh (a pity, but I had no fresh basil on hand) and adding thinly sliced scallions and some leftover smoked salmon. Even my husband, who is not generally excited by new recipes, raved about this one! The avocado taste was less assertive than I’d expected, and both the texture and flavour profile were outstanding. I expect that we will be adding this to our spring-summer repertoire. Thanks so much!
AMAZING, few ingredients , easy. Even my 8 month old loved it. Felt like it was my cheat day with how good it was.
I just made this tonight and I loved it. Any idea why my other half thought it tasted like I’d put banana in it?
I sub a good spoonful of pesto for the basil/garlic/oil and thin with pasta water.
Thank you for this recipe 🙂 It came out very nice.
I added some pan fried mushroom and celery.
This is very good, thank you, love pasta, trying to eat healthy, this fits the bill
Hello, I made the sauce as directed except I only had one avocado. Can anyone think of why the sauce alone tasted a bit bitter? Combined with pasta, tomato, corn mad is a bit less bitter. I even added some peas, which I liked. I love the idea of this dish,but I need to find out what may be the cause of the bitterness. Thank you!
It could have been the avocado – was it ripe?
Love this! Cooking for the first time now and smells amazing
My husband and I made this last night. We substituted the corn with artichoke hearts and we used veggie pasta made from kale and spinach. It was AH-MAZING! Definitely a recipe to be made in the future.
Yum yum yum! This was just so damn delicious. Thank you
I love this recipe so much. I’ve made this tons of times in the last few years, no corn 🙂
It’s one of my favorites too! Glad you like it so much.
Can I use dried Basil?
I do not recommend using dried basil in this recipe.
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