Here’s a quick, fresh, and healthy lunch idea. I admit, at first, I was a little skeptical, but the bright, zesty flavors of lemon, together with the richness of the avocado pasta sauce, kept me coming back for more and more bites. It truly is delicious!
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 20 minutes flat, the time it takes to cook the pasta. 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 and let us know in the comments below.
Ingredients in Avocado Pasta
- Pasta—long pasta like linguini or spaghetti works great here, but most any pasta will work, including gluten-free pasta!
- Avocados- The base of this sauce! choose perfectly ripe avocados with no discoloring.
- Lemons- We love using Meyer lemons here but regular lemons will work too.
- Extra virgin olive oil – add delicious richness to the dish.
- kosher salt, and black pepper – or try white pepper!
- Fresh garlic cloves- add a punchy flavor!
- Aruguala – optional but adds a peppery bite.
- Optional additions: basil ribbons, toasted pine nuts.
How to make Avocado Pasta
- Simmer. Start your pasta to boil in generously salted water and cook to al dente.
- Puree. Place all the avocado pasta sauce ingredients in a food processor and puree until completely smooth, scraping down the edges.
- Combine. Toss the pasta with avocado puree together in a bowl.
- Season. Taste for salt. Garnish with Meyer lemon zest and fresh cracked pepper.
- Decorate! Add toasted pine nuts and fresh basil ribbons if you like.
Storing Leftover Avocado Pasta
More Favorite Vegan Pasta Recipes
Avocado Pasta Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2-4
- Category: Vegan dinner, pasta recipe
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy Avocado Pasta recipe is so easy and delcious! It’s lemony and garlicky and rich and creamy from the avocado pasta sauce- and very hard to believe it is entirely vegan!
Ingredients
- 8 oz Pasta- linguini, spaghetti, buccatini, or gluten-free pasta
- handful arugula
- Optional garnishes: lemon zest, toasted pinenuts, basil ribbons
Avocado Pasta Sauce
- 2 ripe avocados (medium) without blemishes
- 3 tablespoons Meyer lemon juice – (if using regular lemon juice start with 1 1/2 tablespoons and add more to taste)
- 3 tablespoons extra virgin olive oil
- 3/4 tsp kosher salt
- 1/2 teaspoon black pepper (or try 1/8 teaspoon white pepper)
- 1– 2 garlic cloves
Instructions
- Boil 8 oz pasta in salted water and cook to al dente.
- Puree the avocado sauce ingredients in a food processor until completely smooth, scraping down the edges. Taste and adjust salt and lemon to taste.
- Toss cooked pasta with avocado sauce and a handful fresh baby arugula.
- Taste again for salt and lemon.
- Garnish with lemon zest, fresh cracked pepper, optional toasted pine nuts and fresh basil ribbons if you like. Feel free to add parmesan or vegan parmesan.
Notes
Because the avocado sauce will oxidize over time ( get brown), this is best eaten right away.
Nutrition
- Serving Size: 1 cup
- 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
Fantastic pasta recipe! Very unique with the use of the avocado for the sauce, love making things that are different like that. Thank you for once again blowing my mind with such a delicious (and easy!) recipe!
Great to hear Bailey!
This is really good. Fast, too. The arugula’s pepperiness complements the creaminess of the avocado sauce. Added some browned shiitake mushrooms. Broke out my pasta forks for this one.
Awesome Lisa! Glad you enjoyed it!
must I use meyer lemons?
Regular lemons will work!
Really delicious I was really surprised it was so good!
So creamy and filling. I added hazelnut for a little bit of crunch.
Thank you for sharing the recipe!!
Olive
Glad you enjoyed this!
Amazingly good and so quick and simple. This is almost as easy as making boxed Mac and cheese but way better.
Suggested other toppings – Parmesan cheese and/or very thinly sliced sun dried tomatoes
Glad you enjoyed this!
I was definitely apprehensive but I trusted you and you were right, it is delicious! Super easy and fast to make! I paired it with lemon pepper chicken on the grill and it was delicious! I couldn’t find meyer lemon so I substituted half regular lemon and half of a minneola which worked well! This recipe is definitely another keeper! Thank you Sylvia, keep them coming!
Great substitution! Thanks Nicole!
If using regular lemon, should I change anything? Thank you.
Perhaps just go a touch lighter as it is a litle more acidic?
Today I cook this pasta for the first time and my family love it . It has lot of flavor and rich in nutrition
This is so easy and so delicious, even my non-vegan husband loved it. In fact, he asked me to make it for company next week! This will be on my regular rotation! Thanks!
Thanks so much Kim, glad you liked it!
my family is fasting (giving up dairy and meat) for lent, and it was so nice to have something that tasted so much like cheese. the richness of the pasta foiled me into thinking it was alfredo. 10/10. i recommend sautéing tomatoes, onions, and garlic before adding the sauce to the pan.