Creamy Avocado Pasta
- By Amy Dong
- Updated May. 7, 2026
One hallmark of the house I grew up in was a colossal avocado tree in the backyard. From my vantage point, it was a monumental tree amongst several other smaller fruit trees. Much to my parents’ chagrin, we kids wouldn’t touch the avocados that grew profusely. Mom always ended up giving away loads of fine fruit.
Fast forward to present day. What was I thinking?! Avocados cost like $2 each. If you’re reading this post years after it was written, it might be more now.
When my parents moved to their current house, a new avocado tree took root in their new backyard. A petite version of their massive old one. This new avocado tree may not be the tallest in the bunch, but it sure yields a copious crop. When people visit my folks, they go home with more fruit than they know what to do with. Older and wiser now, I made sure to bring home my share of large avocados.
What my avocado-loving middle child didn’t immediate polish off, I was able to make into yummy dishes. Case in point: this phenomenal Creamy Avocado Pasta. This pasta has all you’d want in a creamy-sauced pasta dish, minus the cream. No cream. Just pure avocado bliss. It’s rich, smooth, and light all at the same time. For extra nutrition and beautiful color, add plenty of fresh parsley; you can’t really taste it in the dish, but it helps keep the dish a more vibrant green. To make it even healthier, we use whole grain pasta.
P.S. If you keep the sauce separately in an air tight container, it will keep beautifully ’til tomorrow! Enjoy it!
Creamy Avocado Pasta
Ingredients
- 2 large ripe Hass avocado, peeled and pitted
- Juice of 1 fresh lemon, plus zest for garnish
- 2 large garlic cloves, peeled
- 2 teaspoons kosher salt
- ½ teaspoon paprika
- ¼ cup flat leaf parsley
- ¼ cup fresh basil
- 2 tablespoons extra virgin olive oil
- 10 ounces uncooked pasta, your choice
- Freshly ground black pepper, to taste
- Optional Garnishes: Freshly grated Parmesan, diced tomatoes, fresh basil leaves, lemon zest
Instructions
- Blend lemon juice, garlic cloves, salt, paprika, parsley, basil, and olive oil together in a food processor until smooth. Add avocado.
- Continue processing until smooth and creamy. Add black pepper to taste. Set sauce aside in air tight container, with cling wrap resting directly on top of sauce to keep air out.
- In a large heavy pot, bring well-salted water to boil. Cook pasta just until al dente, according to package.
- Drain pasta in strainer and sprinkle with olive oil to prevent sticking. Plate the pasta and pour desired amount of sauce onto each plate. Toss to combine and sprinkle with plenty of fresh parmesan and garnish as desired. Serve immediately.
Notes
- If there is leftover sauce, keep it in a separate air tight container (cling wrap resting on top of sauce). It keeps well in fridge for 1-2 days. When ready to use, cook more pasta and pour on remaining sauce. Don’t reheat the sauce – just toss it with hot pasta.
- Feel free to add 1-2 tablespoons of prepared pesto to the sauce, for extra flavor.