This rich and flavorful creamy avocado pasta comes together in just 15 minutes (or less!) with only five simple ingredients. Perfect for a nutritious midweek meal, this vibrant green sauce is gluten-free, dairy-free, oil-free, and completely vegan!
INGREDIENTS
- 7 oz pasta of your choice
- 1 small avocado (or ½ large avocado)
- 1 cup loosely packed basil leaves
- ½ lemon (juice and zest)
- 1 garlic clove
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup reserved pasta water
INSTRUCTIONS
- Cook the pasta according to the package directions until it reaches your preferred texture (al dente or softer).
- When draining the pasta, reserve about 1 cup of pasta water.
- In a blender, combine the avocado, basil, lemon juice and zest, garlic, salt, pepper, and ⅓ of the reserved pasta water. Blend until smooth, gradually adding more water until the sauce reaches your desired consistency.
- Taste and adjust seasoning or lemon juice as needed. Toss the sauce with the cooked pasta, mix well, and serve immediately.
- For extra flavor, top with parmesan or nutritional yeast (for a vegan option).
STORAGE TIPS
- This pasta is best enjoyed fresh, but leftovers can be stored in the refrigerator for 1-2 days.
- The sauce may lose some flavor over time, so consider adding extra lemon juice or seasoning before serving.
- Freezing is not recommended as it may affect texture and taste, but if you’d like to try, store it in an airtight container for up to 1-2 months.
ADDITIONAL NOTES
- Save leftover pasta water to use in sauces or bread recipes—freeze in an ice cube tray for later. (Avoid using salted pasta water for plants!)
- A food processor can be used instead of a blender, but the sauce may not be as smooth.
- If reheating, note that avocado flavor changes when warmed.
- Check the full post for ingredient notes, add-ins, and recipe variations!
NUTRITION (PER SERVING)
- Calories: 462 kcal
- Carbohydrates: 82g
- Protein: 15g
- Fat: 9g
- Saturated Fat: 1g
- Sodium: 595mg
- Potassium: 547mg
- Fiber: 8g
- Sugar: 4g
- Vitamin A: 714 IU
- Vitamin C: 22 mg
- Calcium: 61 mg
- Iron: 2 mg
