Our backyard is home to some very patient tulips. Three weeks ago, the first green stems poked just above the ground, and they’ve been waiting quietly for the air to warm to continue growing since. I’ve been far less tolerant. Despite the frigid temps, I’ve been filling our dinner table with all of the spring green I can, including this Avocado Pasta with peas and asparagus. Since today is the first day of spring (yay!), I decided it was time to share it, even if the tulips have yet to bloom.

Avocado Pasta — Greek yogurt and avocado makes the CREAMIEST pasta sauce, no butter and no heavy cream required! Add asparagus, peas, spinach or any other vegetable or even chicken. Easy and healthy. Recipe at wellplated.com | @wellplated

If you’ve contracted a case of spring fever too, this creamy Avocado Pasta is sure to soothe your winter-weary soul. After months of snowy skies and heavy stews, this Avocado Pasta’s riot of green abundance is the breath of fresh air I didn’t realize how badly I needed until it was on my plate.

Even if spring weather is slow to arrive, this Avocado Pasta can be on your table in a hurry. Start to finish, it’s ready to go in 25 minutes, and it’s well-rounded and healthy too.

Avocado Pasta with Peas and Asparagus. Easy, healthy, and perfect for spring! Add chicken or keep vegetarian. Recipe at wellplated.com | @wellplated

Avocado Pasta – A Healthy Weeknight Recipe

The secret to making this spring pasta taste creamy and decadent, a role usually filled by heavy cream and butter, is Greek yogurt and avocados. It’s a trick I discovered when I first made this Spicy Avocado Pesto, and I’ve loved it since.

I blended the two together in the food processor, along with a giant handful of fresh basil and splash of lemon juice. The result was a vibrantly fresh and velvety smooth avocado sauce that robed every piece of pasta in its bright flavor and creamy texture.

I did look at making the avocado pasta sauce without the food processor, but there simply wasn’t a way for the sauce to be smooth or creamy enough. I promise the few minutes you spend washing the processor bowl at the end will be completely worthwhile.

If you are concerned about the Avocado Pasta calories, this recipe is fairly light, especially compared with standard creamy pasta sauces. You’ll see some fat, but it’s the healthy kind, courtesy of those dreamy avocados.

For the pasta, I chose whole wheat orecchiette noodles.

Using whole wheat pasta in place of white provides an extra boost of nutrition without any extra effort. The orecchiette shape is simply because I adore it. Besides being super cute (you think your pasta is cute too, right?), the “little ears” hold the avocado sauce beautifully, and the peas nestle right inside of them, as if being added to Avocado Pasta is what they were grown to do.

Creamy Avocado Pasta sauce — Greek yogurt, lemon, fresh herbs, and garlic make an easy, healthy sauce that’s perfect for any of your favorite vegetables or chicken. Recipe at wellplated.com | @wellplated

Recipe Adaptations

Once you have the avocado sauce prepared, this recipe is a blank slate for whatever vegetables or noodles you care to add. I loaded mine with my personal spring favorites: asparagus, peas, and arugula. The resulting contrast in flavor, texture, and even shape from the three was wonderful. Every forkful was like a mini bite from a spring garden.

  • Avocado Chicken Pasta. We found this Avocado Pasta plenty satisfying without the meat, but if you’d like to add some to yours, chicken would be delicious (you can sauté some diced chicken with olive oil, salt, and pepper in the pan first, then add it back in at the end). Topping the pasta with grilled chicken or shrimp would be wonderful too.
  • Avocado Pasta Bacon. For some extra pizazz, I also suspect that making this dish with bacon would be nothing short of scrumptious. It would be the healthier cousin of this more decadent Chicken Bacon Pasta with Peas.

More Delicious Pasta Recipes

Easy Avocado Pasta — Greek yogurt and avocado makes a delicious, creamy sauce, no butter or heavy cream required! Healthy and perfect for lunch or dinner. Add spinach, chicken, or any other meat or vegetable. Recipe at wellplated.com | @wellplated
I’m hoping that the tulips will bloom soon. Until they do, I plan to enjoy a taste of spring anytime I need it in the form of Avocado Pasta. Tasty and healthy, it’s a fantastic weeknight meal!

Avocado Pasta — Greek yogurt and avocado makes the CREAMIEST pasta sauce, no butter and no heavy cream required! Add asparagus, peas, spinach or any other vegetable or even chicken. Easy and healthy. Recipe at wellplated.com | @wellplated

Avocado Pasta with Asparagus and Peas

4.88 from 16 votes
Avocado Pasta. The creamy sauce is made with avocado, Greek yogurt, lemon and garlic. Add any of your favorite veggies, chicken, or bacon for an easy, healthy meal!

Prep: 5 mins
Cook: 20 mins
Total: 25 mins

Servings: 3 –4 servings


  • 8 ounces whole wheat pasta I used orecchiette
  • 1 pound asparagus tough ends trimmed and cut into 1-inch pieces
  • 1 medium ripe avocado  halved and peeled with the pit removed
  • 1 clove garlic peeled
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup fresh parsley leaves plus additional for garnish
  • 1/4 cup fresh basil leaves plus additional for garnish
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt plus additional for cooking the pasta
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 small green onions thinly sliced (about 1/2 cup)
  • 2 cups fresh arugula
  • 1 cup frozen peas
  • Freshly grated Parmesan optional for serving


  • Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
  • While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
  • In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the arugula and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.


Serving: 1(of 4), about 1 3/4 cups eachCalories: 355kcalCarbohydrates: 49gProtein: 15gFat: 10gSaturated Fat: 1gCholesterol: 1mgSodium: 228mgFiber: 11gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This might be one of the prettiest meals I’ve ever made! The gorgeous bright green colours were so inviting on a warm evening and I felt like a kitchen pro. This would be super good with chicken, if that’s what you’re into! 5 stars

    1. I’m so happy to hear that this was a hit, Julia! Thank you for taking the time to share this kind review!

  2. My husband and I loved this recipe! I was skeptical about the Greek yogurt but very pleasantly surprised. Will definitely make it again as well as all the other recipes that I try from this site. Thanks!5 stars

  3. Super tasty! I wanted to keep going back for more. Loved all the green for St. Patrick’s Day! Will definitely be adding to my regular rotation5 stars

  4. This looks so delicious. I am gf and df ~ I’m sure gf pasta would work but your thoughts on non dairy Greek yogurt? Thank you!

  5. Hi… I know the yogurt is a healthier option, but what can be used to replace it for those who can’t eat yogurt? Can’t wait to try this recipe! Thank you.

  6. Big Hit. Doubled the recipe for 5 people and had nice leftovers. I made earlier in the day and served room temp with grilled shrimp. I microwaved a small bowl for lunch a quick 30 secs and its just as good today. Top with Maldons seal salt and parm for sure!!!5 stars

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