Creamy Avocado Linguini with Meyer Lemon and Arugula …a fast healthy vegan meal you will fall in love with! 
Creamy Avocado Linguini with Meyer Lemon and Arugula ...a fast healthy vegan meal! |

Here’s a quick, fresh and healthy lunch idea. I admit, at first, I too was a little skeptical …but the bright zesty flavors of Meyer lemon together with the richness of the avocado sauce….kept me coming back for more and more bites.

The creaminess of the avocado fools you into believing you are consuming something rich and decadent and cheesy.  It’s really hard to believe it is vegan.  This can be made in 15 minutes flat, the time it takes to cook the linguine. It can be served warm, or chilled. Either way, it’s tasty, good for you and I think you will like it. Give it a whirl!

A friend recently gave me a little gift of one of my favorite things to cook with. Meyer Lemons. If you are not familiar with them, you absolutely must give them a try. And this is the time of year they are in season, so they are easily accessible. The difference between a regular lemon and Meyer lemon is subtle, but quite magical. They are a cross between a lemon and a mandarin orange. Their skin is smoother, thinner and edible. Their fruit is juicier, sweeter and less acidic than a lemon.  They have a delicious hint of mandarin orange in both flavor and aroma.  Without fail, the smell alone brightens my mood. To me, their aroma, is truly one of life’s simple joys.
Creamy Avocado Sauce for a healthy quick vegan pasta! |
Creamy Avocado Linguini with Meyer Lemon and Arugula ...a fast healthy vegan lunch! |
Hope you enjoy this Creamy Avocado Linguini Arugula as much as we have!
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Creamy Avocado Linguini with Meyer Lemon and Arugula ...a fast healthy vegan lunch! |

Creamy Avocado Linguine with Arugula

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews


Creamy Avocado Linguini with Meyer Lemon and Arugula …a fast healthy vegan meal!


Units Scale
  • 8 oz Linguine
  • 2 ripe Avocados
  • 3 T Meyer Lemon Juice
  • 3 T Good olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 whole garlic cloves
  • generous handful arugula
  • 1 tsp Meyer lemon zest
  • optional garnishes- toasted pinenuts, basil ribbons


  1. Boil 8 oz Linguine in salted water
  2. Puree the rest of the ingredients ( except arugula and zest) in a food processor until completely smooth, scraping down the edges.
  3. When Pasta is al dente- drain and place in a bowl
  4. Toss pasta with avocado puree and a handful fresh arugula.
  5. Taste for salt. Garnish with Meyer lemon zest and fresh cracked pepper.
  6. Add toasted pine nuts and fresh basil ribbons if you like.


  • Serving Size:
  • Calories: 439
  • Sugar: 2.1 g
  • Sodium: 450.3 mg
  • Fat: 22.1 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 53.6 g
  • Fiber: 9.9 g
  • Protein: 9.9 g
  • Cholesterol: 0 mg

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  1. This was absolutely incredible! My husband is not full vegan so I gave him a bit of lean protein on the side with it.
    He was shocked at how easy it was to make, too!
    Will make again

  2. My friend has been cooking for her husband (who decided to go vegan). We wanted to try some recipes…this is by far the most delicious thing that has ever graced my mouth. WOW.

  3. Do you love fettucini alredo, but hate the dairy and calories? Who doesn’t! I never thought of using an avocado in place of all the cream, until this recipe. I suggest you puree the garlic and avocado, add some salt, and toss it with the pasta. That may be all you want! As it was for me the first time. I’m eating the second time now, and added some roasted cherry tomatoes, since they were starting to get old. I could imagine adding all sorts of things to this recipe!

  4. Very good! and effortless. I tried it because I happened to have all the ingredients in my fridge. Ready in minutes and I would make it for any company i want to impress.

  5. I just made this dish for me and my boyfriend and we both were surprised by how good it was. I added some toasted pine nuts for some extra crunch. Well done!

    1. Love it! So glad you liked and I just added pinenuts to the recipe as an optional garnish….a great idea!! Thanks Dylana!!

  6. When I bookmarked this recipe on Foodgawker, I had it in my mind that it called for Zoodles. So I saved up and bought a spiralizer. This was the recipe I broke it in on. I made half a recipe, enough for 2 or 3 zucchini noodles. Perfect blend of flavors… this recipe is a keeper!

  7. I just made this for lunch. I didn’t have Meyer lemons so I used a regular lemon, otherwise I followed the recipe exactly. It was delicious!

  8. Does the lemon content keep this from browning or is it something that needs to be made/eaten immediately? Can’t wait to try it!

    1. The lemon will not prevent this from browning…it will eventually start turning…but it may slow the process down. The Lemon is primarily for flavor.

  9. Just made this and it was SO GOOD. Rocking the capitals to show that by so good, I mean really, really, really good. I’m gluten free so I subbed for some corn & rice noodles and fell in love. The best kind is always with scrummy food.

  10. I made this tonight and it was very interesting. I’ve never had anything quite like it! My avocados were on the smaller side so the sauce came out a lil too salty (and spicy) for my taste. I added one more avocado and made more pasta to compensate for my increase. Somehow the sauce to pasta ratio was still off and the extra sauce made the dish less appealing. I will try this out again with some adjustments and definitely add the sauce slowly. Thanks for giving me the opportunity to try something new!

    1. I did use larger sized avocados, so I will specify this more clearly in the recipe. Do you remember if you used kosher salt? Or was it another kind of salt? Thank you Kate for the feedback, it’s good to hear in order to get the recipe as accurate as possible. So many variables….

  11. Rarely do i make recipes from sites I”m unfamiliar with. It’s not that I don’t trust y’all, it’s that it’s so easy for us to stick to the tried and true! BUT, I’ve been doing some gluten-free experimentation which means expanding my horizons. I stumbled across this recipe on pinterest, had an avocado, arugula, and some quinoa pasta, and figured what the heck. MISS LADY YOU ARE A GENIUS. I just made the most delicious gluten free, dairy free, vegan dish ever and it’s all because of you! This baby’s goin in my recipe box and will probably be made a TON over the summer when avocados are a lil prettier than they are now. I”m also bookmarking you! Thank you so much for posting!

  12. I think I deserve this tonight. I have sick kids who will be getting hot dogs, while mummy & daddy dine on this. I am in love with it’s simplicity and elegance.

  13. Hi Sylvia, I just tried this recipe for dinner tonight, and it was wonderful! I swapped out the arugula for broccolini (only green I had on hand besides avocado) and topped the meal with a poached egg. Yum.

  14. I love avocados. I used to work with someone who would ask all of us, if we were trapped on an island, what food would we have? I always said something stupid like bagels, until this one friend Dave said he’d have an avocado – so true! They’e so nutritious, good for you, and delicious!

  15. I’ve had meals like this quite a bit, considering I’ve always got connections for homegrown Meyers and Avocados 😉 For those of you readers who aren’t sure if this will be tasty or not… take my word – it is absolutely delish!! You can also increase the oil and lemon juice and make it into a lovely salad dressing.Thank you so much for posting Sylvia!

  16. You are right, this does sound strange but I am intrigued. After reading more I think I will have to try this. Thanks. You’ve been pinned.

  17. This sounds superb! I’ve seen a few pasta recipes using avocados as a creamy sauce before, but yours has me intrigued enough to pull that sad and browning fruit off my counter and put some water on to boil. Like, right this minute. Thanks!


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