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Creamy Vegan Avocado Pasta

A close-up shot of spaghetti generously coated in bright green, creamy avocado pasta sauce served in a white bowl.
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Make a quick, dairy-free creamy pasta sauce using fresh avocado. This recipe requires no cooking for the sauce and is ready fast.

Ingredients

Scale
  • 12 oz pasta (spaghetti or linguine recommended)
  • 2 ripe avocados, pitted and scooped
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh spinach
  • 3 cloves garlic
  • 1/4 cup fresh lemon juice
  • 1/4 cup water (or pasta cooking water)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the pasta according to package directions. Reserve about 1/2 cup of the starchy cooking water before draining.
  2. While the pasta cooks, combine the avocado flesh, basil, spinach, garlic, lemon juice, water, olive oil, salt, pepper, and red pepper flakes in a food processor or high-speed blender.
  3. Blend the ingredients until completely smooth and creamy. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  4. Drain the cooked pasta and return it to the pot.
  5. Pour the avocado sauce over the warm pasta. Toss gently until the pasta is evenly coated.
  6. Serve immediately with an extra squeeze of lemon juice if desired.

Notes

  • Use very ripe avocados for the smoothest texture.
  • Adding the lemon juice immediately helps keep the sauce from browning quickly.
  • For a richer flavor, substitute 2 tablespoons of nutritional yeast for 1 tablespoon of water.
  • If you prefer a thinner sauce, increase the amount of reserved pasta water used.

Nutrition

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