Creamy Avocado Pasta is a flavorful, vibrant dish that comes together in just 25 minutes. It’s made with ripe avocados blended into a silky sauce with garlic, fresh herbs, a touch of cream, and lemon juice. I love how it feels indulgent without being too heavy, and the fact that I can pull it together while the pasta is cooking makes it one of my favorite quick dinners. It’s fresh, rich, and customizable with whatever I have on hand—whether that’s roasted tomatoes, mushrooms, or a sprinkle of chili flakes for a little heat.

Why You’ll Love This Recipe

I love how quick and easy this recipe is. While the pasta boils, I make the sauce in a food processor using simple, fresh ingredients—no cooking required for the sauce. The avocado makes the pasta incredibly creamy without needing butter or heavy amounts of cheese. It’s a fun change from traditional red or white sauces and is perfect for a light lunch or weeknight dinner. Plus, it’s a great way to use up ripe avocados before they go bad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 Ounces Long Pasta – I like using spaghetti or angel hair, but penne or farfalle work just as well.

• 2 Cloves Garlic – Minced for bold, aromatic flavor in the sauce.

• 2 Ripe Avocados – These are the creamy base of the sauce and bring richness and a beautiful green color.

• 2 Tablespoons Fresh Basil Leaves – Adds fresh, herbaceous flavor to balance the creaminess.

• 2 Tablespoons Chopped Fresh Parsley – Brings brightness and a pop of green.

• 2 Tablespoons Heavy Whipping Cream – Adds smoothness and helps blend the sauce. I don’t recommend using milk because it won’t give the same richness.

• 1 Tablespoon Olive Oil – Adds silkiness and helps emulsify the sauce.

• 2 Teaspoons Fresh Lemon Juice – Enhances flavor and keeps the avocado from browning.

• ½ Teaspoon Salt – Just enough to bring out the other flavors.

• 3 Tablespoons Grated Parmesan Cheese – I use 2 tablespoons in the sauce and reserve 1 tablespoon for garnish.

• Fresh Herbs And Chili Flakes (Optional) – Great for topping and adding a little kick if I want it.

Directions

1. I start by bringing a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, I make sure to reserve about ½ cup of the pasta water. I don’t rinse the pasta because the starch helps the sauce stick better.

2. While the pasta is cooking, I add the garlic, avocados, basil, parsley, heavy cream, olive oil, lemon juice, salt, and 2 tablespoons of Parmesan cheese to a food processor.

3. I pulse the ingredients until the sauce is completely smooth and creamy.

4. Once the pasta is drained, I return it to the pot and pour the avocado sauce over it while it’s still hot. I toss it well to coat, adding a bit of the reserved pasta water a little at a time until the sauce reaches the consistency I like.

5. I finish by sprinkling the remaining tablespoon of Parmesan over the top and, if I feel like it, garnish with more herbs or chili flakes.

Servings And Timing

This recipe makes enough for 4 servings. From start to finish, it takes only 25 minutes—about 10 minutes of prep time and 15 minutes of cooking time. It’s a perfect option when I need something quick but still want a satisfying, flavorful meal.

Variations

Sometimes I mix it up depending on what I have in the fridge. A handful of fresh spinach or arugula blended into the sauce adds a green boost. Sautéed mushrooms give a meaty texture and earthy flavor. Roasted cherry tomatoes or sun-dried tomatoes bring a nice contrast and a bit of acidity. If I want extra protein, I like adding grilled chicken, shrimp, or even chickpeas. The base sauce is super versatile, so I can get creative every time I make it.

Storage/Reheating

I usually eat this pasta fresh because avocado doesn’t store well once blended—it can turn brown and lose its vibrant flavor. If I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. When reheating, I add a splash of warm water or olive oil and stir gently to help bring the sauce back to life. I don’t recommend freezing this dish, as the avocado sauce doesn’t thaw well and tends to separate.

FAQs

Can I Make This Pasta Ahead Of Time?

I wouldn’t recommend making it too far in advance since avocado oxidizes and turns brown quickly. If I need to prep it early, I make the sauce just before serving or store it for no more than a couple of hours with plastic wrap pressed directly against the surface.

What Can I Use Instead Of Heavy Cream?

If I want to make the dish lighter or dairy-free, I sometimes use full-fat coconut milk or cashew cream. They both give a nice creamy texture, though the flavor will change a bit.

Can I Use Gluten-Free Pasta?

Yes, I’ve made this with gluten-free pasta like brown rice spaghetti or chickpea pasta. It works just as well—the creamy sauce sticks beautifully to most pasta types.

How Do I Keep The Sauce Green?

Lemon juice is key here. It not only adds a fresh flavor but also slows down the browning process of the avocado. I also make sure to store it with as little air exposure as possible.

What Other Toppings Go Well With This?

I like adding pine nuts, crushed red pepper, or even a poached egg on top for a more luxurious finish. Fresh herbs like basil or parsley always brighten the dish.

Conclusion

Creamy Avocado Pasta is one of my favorite quick meals when I want something rich, fresh, and comforting without spending too much time in the kitchen. The sauce is smooth and vibrant, and it’s made from wholesome ingredients I usually have on hand. Whether I serve it plain or dress it up with extras, it never disappoints. It’s a great reminder that delicious food doesn’t have to be complicated.