Description
A 20‑minute creamy, healthy avocado pasta made with fresh avocado, lemon, basil and garlic—no cream or butter, yet rich and satisfying.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti, penne, or fusilli)
- 2 ripe avocados, halved and pitted
- 2 Tbsp extra‑virgin olive oil
- 2 Tbsp lemon juice (fresh)
- 2 cloves garlic
- 1/2 cup fresh basil leaves
- Salt & pepper, to taste
- 1/4 cup pasta cooking water (optional, to thin)
- 1 cup cherry tomatoes, halved (optional garnish)
- 1/4 cup grated Parmesan (optional)
Instructions
- Cook pasta in salted boiling water until al dente (≈8–10 min).
- Meanwhile, in a blender or food processor combine avocados, olive oil, lemon juice, garlic, basil, salt and pepper; blend until smooth.
- Drain pasta, reserving a little cooking water.
- Toss pasta with avocado sauce, adding a splash of pasta water if needed to loosen.
- Garnish with cherry tomatoes and Parmesan if using, then serve immediately.
Notes
- Best eaten immediately—avocado sauce can brown if left too long.
- Add protein (grilled chicken or shrimp) or greens (spinach) for variety.
- Use gluten‑free or whole‑grain pasta to make it gluten‑free or higher in fiber.
Nutrition
- Serving Size: 1½ cups
- Calories: 413 kcal
- Sugar: 3 g
- Sodium: 475 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg