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.
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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.
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).
- 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!
The Directions
- 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!
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.
What to Serve with Avocado Pasta
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.
Avocado Pasta
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Ingredients
- 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
- ¼ cup nonfat plain Greek yogurt
- ¼ cup fresh parsley leaves plus additional for garnish
- ¼ cup fresh basil leaves plus additional for garnish
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt plus additional for cooking the pasta
- ¼ teaspoon ground 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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I’m trying to trick my mind into thinking that its spring despite all the snow outside! Like you said, I gotta load up my plate with all the spring foods! This pasta dish is not only pretty and colorful, that avocado sauce looks so creamy and dreamy! Pasta perfection :)
ME TOO, Bethany! Thanks!
This pasta is just screaming spring! Love all the green veggies and the avocado in the sauce :)
Thank you so much, Medha!
This looks amazing!
Thank you, Heather!
This pasta looks so green and spring-y!! Even though it’s still super cold here in Connecticut, I’m all for the spring recipes :)
hey girl- Happy Spring! This pasta looks amazing!
Happy Spring to you too, Shawnna! Thank you!
This is seriously the stuff spring dreams are made of. =D You nailed it yet again! I love asparagus in the spring, and even though I love a variety of colors at my meals, something about combining several unique green vegetables always says fresh and springy to me. I can’t wait to make this!
This looks wonderful! A must try.
We made this last night! What a great way to incorporate more vegetables in a pasta dish without being boring. I am a picky vegetarian with a active toddler so cooking meals is always challenging. This was delicious and super easy too. Thanks Erin!
HOORAY Hetal! I’m so happy to hear you enjoyed the recipe. Thanks for giving it a try and taking the time to report back!
Made this for dinner tonight and it was so delicious! I substituted broccoli for the asparagus because my husband does not like asparagus. We both loved it! Thank you.
The broccoli sounds delicious, Patty! I’m so glad you enjoyed the recipe. Thank you for taking the time to leave this wonderful review!
Hi Erin,
I made this sauce the other night and paired it with halibut off the grill. So delicious. Served it with farro and a mix of veggies as we are trying to stay away from pastas. The sauce was perfect with halibut. Will definitely use this sauce again. Thank you for all of your fantastic recipes. I use at least one or two a week depending on how busy my week is and they are always a hit!
Sandy, I’m so glad to hear you enjoyed this recipe! Farro does sound like a delicious substitution. I really appreciate your taking the time to leave this wonderful review, and thank you for the kind words about my recipes!
Oh, this is absolutely delicious! this recipe is a definate keeper! thank you!
I’m so happy to hear you enjoyed the recipe! Thanks for taking the time to leave this awesome review!
i actually just finished another bowl for lunch. cold, like pasta salad, just as delicious as it was yesterday!
how does the sauce hold up as far as having it for left overs for a few days?
does it brown because of the avocado?
Hi Arington, because it has lemon juice in it, it actually stays fairly green. I’d recommend pressing plastic against the surface to discourage browning as much as possible. I hope you enjoy the pasta!
ERIN YOU HAVE DONE IT AGAIN! So much rich, tasty flavor without any unhealthy rich ingredients! How do you do it?? I made this the other night for dinner and it was incredible. I know it says it serves 3-4 but my boyfriend and I licked the bowl clean. (He’s training for a marathon so it makes sense for him…I personally don’t have any excuse other than it was just that delicious.) We served it with lemon garlic shrimp and it was the perfect meal. Definitely going to be adding this to my recipe book.
YAY Sydney! I’m so excited to hear the recipe was a hit for you and your boyfriend. No judgment here for eating the whole batch. ;) Thanks so much for giving it a try and leaving this awesome review!
I love avocados, but I thought that avocado sauce on pasta would be weird. This recipe proved me wrong … It was delicious! Instead of fresh basil, which wasn’t available at the grocery store (and is always uber expensive), I used basil paste which was still great. This sauce is a great substitute for pesto.
One thing to note though, the leftovers weren’t as great the next day reheated. So if you’re picky about leftovers like me, I’d say to eat it fresh! Or maybe I will try eating it cold like hj suggested below.
Rose, I’m so happy to hear the recipe was a winner for you! Thanks for sharing your basil paste tip and for leaving this awesome feedback!
I made this tonight and it was delicious! The sauce is awesome. I might saute the garlic next time because man, you can smell me a mile away! But it still was amazing. Thanks for helping me use up the asparagus in my garden.
Thanks so much for taking the time to report back, Andrea! I’m happy to hear you enjoyed the pasta!
I saw this on your Instagram this morning and had to have it for dinner since I had almost everything on hand. I stopped by Trader Joe’s after my workout to get the yogurt and of course forgot peas. I added some extra spinach and kale I had laying around into my sauce – heavenly! It’s safe to say I’ll be making this again!
Hooray Mere!!! I’m so happy to hear that! Thanks for taking time to come back and leave this great review too. It means a lot!
This is a delicious spring pasta! So light but also rich and creamy and super easy to add even more green veggies to. Also, it’s such a bright, beautiful dish – perfect for a spring party! It will definitely make its way into the dinner rotation – thanks!
YAY Kayla, I’m glad to hear it was a hit. Thanks so much for giving it a try and taking the time to leave this wonderful review!
Can the sauce be made in a blender? I don’t have a food processor but I really want to try this!!!
Alex, the sauce will be pretty thick, but if you have a high powered blender like a Vitamix or Blendtec and stop to stir as needed, I think it’s worth a try!
Made this tonight and it was delish! The addition of the greek yogurt really added a nice tang,I added spinnach,tomatoes,and peas to the pasta yum!
Hooray! I’m so glad you enjoyed it, Emily. Thanks for leaving a comment too!
This was delicious. I needed something to make with some ripe avocadoes. I didn’t have all of the ingredients on hand so I made this without the arugula, basil, and spring onions but it was still a huge hit with my wife. I’m definitely going to try this again properly with all of the ingredients next time. Thank you!
Sam, I’m glad to hear it was a hit! Thanks for taking the time to share this review!
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!
I’m so happy to hear that this was a hit, Julia! Thank you for taking the time to share this kind review!
So fresh, so delicious!!
SO glad you enjoyed it, Erica! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Gale! Thank you for sharing this kind review!
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 rotation
I’m so happy that you enjoyed it, Sarah! Thank you for sharing this kind review!
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!
Hi Pam! I think a dairy-free yogurt substitute would work just fine. I hope you enjoy the recipe!
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.
Hi Abby! You could try using sour cream instead. I hope you enjoy the recipe!
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!!!
Hi Hilary! So glad you enjoyed it! Thank you for this kind review!
This was Scrumptious!!!
Hi Leslie! So glad you enjoyed the recipe! Thank you for this kind review!