This creamy avocado pasta is super easy to make. It’s perfect a simple dinner that comes together in less than 30 minutes!

Where my avocado lovers at?

This ones for you. Creamy avocado pasta. As in pasta topped off with a creamy avocado sauce. As in HEAVEN.

This pasta makes the perfect weeknight, date night or weekend dinner when you’re like…ugh. Too lazy to cook something complicated but I want my dinner to feel fancy

Cue this creamy avocado pasta!

How to make avocado pasta

Avocado pasta is easy to make and is ALLLL about the sauce. To make the avocado pasta sauce you’ll need a small blender or food processor to combine everything together. I use a magic bullet but anything you have will do!

If you don’t have any of the above, you can also use a mortar and pestle to smash all the sauce ingredients together. Though keep in mind this will lead to a bit of a chunkier sauce!

The pasta then gets tossed up in a pan with the sauce just to coat it and it’s ready to be served!

Benefits of avocado

Using avocado in a pasta sauce may seem a little unconventional, but it offers a ton of amazing benefits!

For starters, avocado is naturally super creamy and loaded with healthy fats, which gives the sauce that rich and creamy texture. It also makes avocado the perfect ingredient for a vegan pasta dish.

Avocado is also highly nutritious and is loaded with vitamin K, folate and vitamin C. Not to mention it’s filled with fibre and heart-healthy fats!

A few notes on the recipe

This avocado pasta can be made with any type of pasta you like. I use tagliatelle, but any shape will do. You can also opt for whole-grain pasta, chickpea pasta, or gluten-free pasta if that’s your preference!

The sauce for this recipe is sort of like a pesto with basil leaves. If you don’t love basil, you can substitute this with an assortment of your favourite herbs.

A lot of people wonder can avocado pasta go brown? I’m here to tell you nope! 🙂 Well, at least not if you leave it in the fridge for a day or so. The lemon helps to keep the avocado from browning and the basil blended up in the sauce helps to keep it nice and green. (I’d still recommend eating this dish the same day you make it though, It’s WAY better.)

Other pasta recipes to try