Creamy Avocado Pasta


16 ounces spaghetti

2 medium avocados, diced

1/2 cup fresh basil leaves

2 cloves garlic

2 tbs lemon juice

1 tsp of lemon zest

kosher salt, black pepper, to taste

1/3 cup olive oil

1 cup cherry tomatoes, halved


  1. In a large pot of boiling water, cook pasta according to package instructions; drain well.
  2. To make the avocado sauce, combine ripe avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, as desired. Slowly add olive oil to the food processor until well-combined.
  3. In a large bowl, combine pasta, avocado sauce, lemon zest and tomatoes. Serve immediately. Fresh avocado sauce can turn Brown (oxidize) quickly. Serve topped with fresh basil leaves

* For a lighter option that is grain-free, serve the avocado sauce with homemade zucchini noodles in place of pasta.

Recipe courtesy of Avocados from Mexico.

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