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.
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.
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.
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.
- 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).
- 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!
- Boil the pasta, adding the asparagus to the pot a few minutes before it’s finished. Reserve 1 cup pasta water.
- Blend the avocado, garlic, yogurt, parsley, basil, lemon juice, salt, and pepper together.
- 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!
- 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.
Recommended Tools to Make this Recipe
- Dutch Oven. My go-to for making pasta dishes like this one.
- Food Processor. I used a food processor to make the sauce, but a high-powered blender would also do the trick.
- Cheese Grater. Because freshly grated cheese beats the pre-shredded stuff any day.
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
To make this recipe vegan, swap the Greek yogurt for a dairy-free Greek yogurt substitute and omit the Parmesan.
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).
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.
- 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.
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