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.