Creamy Avocado Pasta – Alright, so let me paint the scene for you. It was one of those crazy weekday evenings—dinner was supposed to have happened like an hour ago, but you know how it is. I opened the fridge, and the only thing that looked remotely promising was a perfectly ripe avocado just waiting to be used. So, I thought, “Could I make an avocado pasta sauce out of this?” The idea was a little wild, and honestly, I wasn’t sure how it would go. But it turned out to be one of those surprisingly good experiments, like when you throw on a random playlist, and every song is just perfect for your mood. The avocado blended up into the creamiest sauce—no dairy needed! It was fresh, quick, and somehow felt indulgent, all while being good for you. Now it’s become my go-to, especially when I want to impress myself with minimal effort (because, yes, we all deserve that kind of self-love sometimes!).
Why You’ll Love This Creamy Avocado Pasta Recipe?
Let me guess—you’re a little skeptical about putting avocado in pasta, right? I get it! But that’s what makes this Creamy Avocado Pasta so fun. It’s the kind of dish that feels fancy but takes practically no time at all. The avocado makes the sauce silky smooth, the lemon adds a fresh pop, and you can customize it depending on what you’re craving or what’s in the pantry. Plus, it’s secretly pretty healthy! It’s like the pasta version of a green smoothie, but way more delicious.
Ingredient Notes:
Each of these ingredients plays its part—no fillers here. Let’s break it down:
- Penne Pasta: This pasta shape just works for catching every bit of that creamy avocado sauce. Feel free to use whatever pasta you’ve got lying around, though.
- Olive Oil: Just a little to get the onion and garlic going. Adds that nice, rich base to the sauce.
- White Onion: Diced and softened, it brings a mellow sweetness. Kind of like the friend who’s quietly hilarious.
- Garlic: Just one clove, because we don’t want it to steal the show. Enough to give a little kick, but not too much.
- Avocado: The star of the whole thing. When blended, it’s smooth, creamy, and makes you wonder why anyone would need actual cream.
- Cilantro: Adds that herby freshness. If cilantro’s not your thing (I know it’s a “love it or hate it” deal), try basil or parsley.
- Lemon Juice: Brightens everything up. Lemon and avocado are kind of like the peanut butter and jelly of the fresh ingredient world.
- Sea Salt & Pepper: The essentials. Salt brings out the avocado’s natural flavor, and a little pepper never hurts anyone.
How To Make Creamy Avocado Pasta?
This recipe is a quick one, so let’s dive in.
- Cook the Pasta
First things first, get your pasta going. Cook it according to the package instructions in salted water (seriously, salt your pasta water—it’s the difference between “meh” and wow). When it’s al dente, scoop out a bit of that pasta water (trust me, it’ll help the sauce), then drain. - Sauté the Onion and Garlic
While your pasta’s cooking, heat up some olive oil in a small skillet over medium heat. Add the onion and let it cook until it’s soft—about 3-4 minutes. Toss in the garlic and cook for just another minute. You want the garlic fragrant, not burnt! - Make the Avocado Sauce
Now for the fun part! In a food processor, combine the cooked onion and garlic, avocado, cilantro, lemon juice, and salt. Blend it all up until it’s smooth and creamy. If the sauce feels a little thick, add a splash of that pasta water to thin it out. Give it a taste and adjust the seasoning if it needs it. Easy, right? - Combine with Pasta
Return the cooked pasta to the pot and pour in the avocado sauce. Stir it all together gently, adding a little more pasta water if you need to loosen things up. - Serve and Garnish
Dish up that beautiful green pasta and top it with extra cilantro or a sprinkle of pumpkin seeds if you want a bit of crunch. And there it is—a creamy, fresh dinner ready in no time!
Storage Options:
If you’ve got leftovers, toss them in an airtight container in the fridge. The avocado might darken a bit, but the flavor should still be great. To reheat, add a splash of water and warm gently on the stove or in the microwave. But let’s be real—this pasta is best fresh, so try to eat it up the same day if you can!
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Variations and Substitutions:
This recipe is totally flexible, so feel free to switch things up:
- Not a Cilantro Fan? Sub in spinach or basil for a different vibe.
- Lime Instead of Lemon: Lime juice gives it a tropical twist that’s perfect if you want a change of flavor.
- Add Protein: Throw in some grilled chicken, shrimp, or even chickpeas if you want a bit more substance.
- Zucchini Noodles: For a low-carb option, swap the pasta for zucchini noodles (aka “zoodles”).
- Spice It Up: Want a bit of heat? Add a pinch of red pepper flakes to the sauce.
What to Serve with Creamy Avocado Pasta?
This pasta is delicious on its own, but here’s what makes a great sidekick:
- Green Salad: A simple green salad keeps things fresh and adds a nice crunch.
- Garlic Bread: Because, well, garlic bread makes everything better.
- Roasted Veggies: Roast up some cherry tomatoes or asparagus for a colorful and tasty addition.
- Grilled Protein: Grilled chicken or shrimp adds a nice balance if you’re looking for something a bit heartier.
Frequently Asked Questions:
Can I make this recipe vegan?
Yep! Just make sure to use vegan pasta. That’s it—everything else is already dairy-free.
How long does the avocado sauce stay fresh?
It’s best enjoyed fresh, but it’ll keep for a day in the fridge. Just know the color might darken a bit.
Can I use another type of pasta?
Of course! Any pasta you have will work, so feel free to get creative.
And there you go! Creamy Avocado Pasta that’s fresh, easy, and perfect for those nights when you want something that feels a little special but doesn’t take a lot of effort. I’d love to hear if you try it—let me know how it goes and if you added your own twist. Enjoy!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Avocado Pasta
Ingredients
- 8 ounces penne pasta substitute gluten-free pasta if needed
- 1 tablespoon olive oil
- 1/4 white onion diced
- 1 clove garlic minced
- 1 medium avocado
- 1/4 cup cilantro roughly chopped
- 1/2 lemon juiced (about 2 tablespoons)
- 1/2 teaspoon sea salt
- Pepper to taste
For Serving:
- Chopped cilantro
- Pumpkin seeds optional
Instructions
Cook the Pasta
- Begin by cooking the pasta according to the package instructions. Before draining, reserve about 1/4 cup of the pasta cooking water and set it aside. Drain the pasta once it reaches an al dente texture.
Prepare the Onion and Garlic
- While the pasta cooks, heat olive oil in a small skillet over medium heat. Add the diced onion and sauté for approximately 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute, ensuring it becomes fragrant but does not brown. Transfer the onion and garlic to a food processor.
Create the Avocado Sauce
- In the food processor, combine the sautéed onion and garlic, avocado, cilantro, lemon juice, and sea salt. Process until the mixture reaches a smooth, creamy consistency. Adjust the seasoning with additional salt or pepper if needed. If the sauce is too thick, add a small amount of the reserved pasta water and blend again until smooth.
Combine Pasta with Sauce
- Place the drained pasta back into the pot, then pour the avocado sauce over it. Gently toss to coat the pasta evenly. Add a small amount of reserved pasta water if needed to reach the desired sauce consistency.
Serve
- Serve immediately, garnishing with additional chopped cilantro and pumpkin seeds, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
