Forget avocado toast, hello avocado pasta! Ripe avocado is the star of this green and creamy avocado pasta recipe that’s perfect for sunny spring days. As much as I love a classic guacamole and a basic avocado toast, I love finding new ways to indulge on ripe avocados. Why not toss your favorite pasta with delicious mashed avocado?
There will always be a special place in my pasta loving heart for a creamy alfredo sauce, but alfredo (even a vegan nut-based alfredo) can be too heavy sometimes. That’s where creamy avocado pasta comes in. Rich and indulgent, but not as heavy. Plus, it’s green, so you can feel a little better about that extra serving, right? ;)
Ripe avocado is the magical ingredient in this creamy avocado pasta recipe, so be patient and give your avocado time to reach its prime. When making avocado pasta, pick a pasta shape that will stand up to the thick creamy sauce. I like fettuccine, spaghetti, rotini, and farfalle best when making avocado pasta. Lemon juice slow oxidation so your avocado sauce retains the stunning green color. Add a sprinkling of homemade cashew parmesan, and your creamy avocado pasta is ready!
Creamy Avocado Pasta Recipe
Prep time: 30 minutes. Serves 4.
6 oz pasta (I used Blue Evolution rotini)
1 large ripe avocado
1/4 cup fresh basil leaves
1 tbsp lemon juice
1 clove garlic
1/4 cup extra virgin olive oil (I used Garcia de la Cruz)
Salt & pepper
1/4 red onion, chopped
1 large tomato, chopped
1 cup peas
Cashew parmesan, optional
Cook pasta according to package directions. Reserve 1/4 cup cooking water.
Combine avocado, basil, garlic, lemon juice, extra virgin olive oil, and reserved cooking water in a food processor. Pulse until smooth. Season with salt and pepper.
Gently toss the pasta in the avocado mixture. Fold in the red onion, tomato, and peas. Serve immediately with cashew parmesan.
3/4 cup raw cashews
3 tbsp nutritional yeast
1 tbsp Italian seasoning
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
Combine ingredients in a food processor. Pulse until a fine meal begins to form. Store in an airtight container in the fridge for up to a month.
I have almost all of these ingredients! I love avocado on anything, this looks amazing and easy!
Super easy to put together on a weekday evening. Hope you enjoy if you try it!
Ooh two things I love in one dish – avocado and pasta! This looks like a yummy comforting dairy-free meal that I would love. Thanks for the recipe!
Thanks so much, Marlynn! We all do love our comfort foods very much. ;)
Catherine @ To & Fro Famat
Yep, this is making its way into my dinner rotation. This avocado pasta recipe looks AMAZING! Can’t wait to try it.
Yay! Hope you enjoy it, Catherine!
I appreciate the sentiment but I’m going to stick with my favorite pasta sauce- any kind of pesto, especially varying up the green and nuts used!
This seems interesting, and it seems the salt/pepper may keep the over-imposing avocado taste in check! I have to try it sometime. Photo makes it look really good!
The avocado pasta looks delicious, full of flavor, and absolutely creamy! I’m super intrigued by the cashew parmesan too. I’ve heard of using nutritional yeast in place of parmesan, but this sounds like a wholly upgraded version with better texture!
Erin @ Platings and Pairingsat
You had me at pasta and avocados – This sounds amazing Waz! Cannot wait to try it!
So creamy and delicious! Sounds amazing – I love adding avocados in to make a creamy sauce.