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This creamy Avocado Pasta‘s riot of green abundance is the breath of fresh air we all need on our plates this week. It’s creamy, nutritious, and you can top it with fresh herbs, add other veggies, and you’ll look forward to the leftovers the next day.

Creamy avocado pasta in a skillet with peas

Fresh asparagus, herbs, green onions, and arugula make the dish feel light and bright.

The luscious and creamy Greek yogurt avocado sauce gives it a comfort food feel.

  • The secret to making this spring pasta taste creamy and decadent, a role usually filled by heavy cream, mayonnaise (in avocado pasta salad) and butter, is Greek yogurt and ripe avocados.

It’s a trick I discovered when I first made this Avocado Pesto, and I’ve loved it since. (I use a similar healthy trick in this Cavatelli and Broccoli.)

I blended the two together in the food processor, along with a giant handful of fresh basil and a splash of lemon juice.

Next time, I’ll add a few cloves garlic too.

The result was a vibrantly fresh and velvety smooth avocado sauce that robed every piece of pasta in its bright flavor and creamy texture.

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.
  • Cherry tomatoes, spinach, or roasted peppers would be wonderful heading into summer months.
Herbs, yogurt, and fruit in a food processor

This healthy avocado pasta can be on your table in a hurry.

The prep time is short, and there’s no lengthy avocado pasta bake time required!

Start to finish, it’s ready to go in just 25 minutes total time on your stovetop.

5 Star Review

“ERIN YOU HAVE DONE IT AGAIN! So much rich, tasty flavor without any unhealthy rich ingredients! I made this the other night for dinner and it was incredible.”

— Sydney —

How to Make Avocado Pasta

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 how many calories avocado pasta is, 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.

The Ingredients

  • Pasta. 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 holds the avocado sauce beautifully, and the peas nestle right inside of them (also, their fun shape may even make this avocado pasta toddler-friendly).

Dietary Note

To make this recipe gluten free, swap your favorite gluten-free pasta, such as chickpea pasta or brown rice pasta.

  • Asparagus. A star of springtime produce, asparagus is the crisp-yet-tender veggie this pasta needs (it’s also delish in this Shrimp Orzo with Lemon and Asparagus). It’s rich in fiber and vitamins.
  • Avocado. Not just for Homemade Guacamole! This recipe is the answer to what you can do with a ton of avocado. It is the secret to this pasta’s rich and creamy sauce. Avocado is packed with omega-3 fatty acids and folate. It’s low in saturated fat.
  • Greek Yogurt. Greek yogurt helps make the sauce creamy and adds a touch of tanginess. It’s also packed with protein.
  • Herbs. Fresh parsley and basil add freshness and delightful herb flavor to the sauce.
  • Lemon Juice. For brightness and zip.
  • Green Onions. Adds fresh onion flavor.
  • Arugula. Arugula has a unique peppery flavor that cuts through the creamy sauce.
  • Frozen Peas. An easy and tasty veggie addition. Peas contain numerous vitamins and antioxidants.
  • Parmesan. Topping your pasta with a shower of fresh Parmesan is optional, but I highly recommend it. It tastes spectacular with the sauce!

Avocado Pasta Additions

The Directions

  1. Boil the pasta, adding the asparagus to the pot a few minutes before it’s finished. Reserve 1 cup pasta water.
  2. Blend the avocado, garlic, yogurt, parsley, basil, lemon juice, salt, and pepper together.
  3. Cook the green onion in oil in a Dutch oven on the stovetop. Add the arugula and peas. Remove the pot from the heat and stir in the pasta and asparagus. Toss the pasta with the avocado mixture, pouring in pasta water as needed to reach your desired consistency. ENJOY!
Easy avocado pasta with asparagus and peas in a skillet

Storage Tips

  • To Store. Refrigerate pasta in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Up to 1 day in advance, blend the avocado sauce ingredients together. Refrigerate in an airtight storage container until you’re ready to finish the recipe.

A skillet with healthy avocado pasta

What to Serve with Avocado Pasta

Recommended Tools to Make this Recipe

I can now enjoy a taste of spring anytime I need it in the form of avocado pasta. Tasty and healthy, it’s a fantastic weeknight meal!

Frequently Asked Questions

Can I Make this Avocado Pasta Vegan?

To make this recipe vegan, swap the Greek yogurt for a dairy-free Greek yogurt substitute and omit the Parmesan.

Can You Cook Avocado?

Yes, you can cook avocado. It’s wonderful in creamy sauces like this one, burgers (like my Avocado Burger with Chipotle Yogurt Sauce or Avocado Tuna Cakes), or baked into sweet treats (like my Avocado Brownies or Instant Pot Cake).

Can I Use Frozen Avocado?

While I haven’t tried using frozen and thawed avocado in this recipe, I think it would work fine (though it may be brown). Make sure the avocado is completely thawed before using it for the recipe.

Avocado Pasta

4.87 from 29 votes
Avocado Pasta made with avocado, Greek yogurt, lemon, and garlic. Add any of your favorite veggies or proteins for an easy, healthy meal!

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Servings: 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.



  • TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4), about 1 3/4 cups eachCalories: 377kcalCarbohydrates: 53gProtein: 15gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgPotassium: 687mgFiber: 14gSugar: 7gVitamin A: 1962IUVitamin C: 38mgCalcium: 91mgIron: 4mg

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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 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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