With a creamy, veggie-packed sauce, this easy Avocado Pasta is packed with kid-friendly flavor and nutrients. And the whole recipe can be made in about 10 minutes of cooking time.
Avocado Pasta
I’m always looking for delicious ways to serve up healthy fats and veggies in forms that my kids will actually eat. And since 2/3 of my kids love avocado, I figured it was worth trying it in a pasta sauce. This is SO good.
This is a creamy, nutrient-dense pasta sauce that pairs well with any shape or type of pasta. And it has kid-friendly flavor that we adults love too and is so versatile according to what you have on hand. Can’t beat that combination!
This is a delicious pasta recipe as a vegetarian main dish, or you can add cherry tomatoes, diced chicken, peas, white beans, or shrimp. It’s very versatile that way. (You may also like my Avocado Pesto.)
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Ingredients You Need
To make this pasta recipe you’ll need to have the following ingredients on hand and ready to go.
- Grated Parmesan: I find that this style of Parmesan cheese has the most flavor. You can also use Pecorino or shredded Parmesan.
- Avocado: Fresh, ripe avocado works best in this recipe to make creamy avocado pasta (that doesn’t even need any real cream).
- Lemon: Fresh lemon juice and zest helps add flavor to this pasta recipe.
- Olive oil: A little olive oil helps the sauce to blend and coat the pasta nicely.
- Garlic, optional if you like extra flavor.
TIP: You can make this while the pasta cooks, it’s that fast. You can also add baby spinach and roasted sunflower seeds to make this more like pesto.
Step-by-Step Instructions
Here’s an overview of this recipe so you know what to expect. Scroll down to the end of this post to see the details.
- Prepare your pasta according to package directions.
- Place the rest of the ingredients into a food processor or blender to make the sauce.
- Blend smooth.
- Toss the sauce with the pasta and serve.
TIP: Make sure you let the blender get the mixture super smooth, using the stick that came with it as needed (especially to make sure the garlic gets blended in!)
Frequently Asked Questions
Sure, just omit the Parmesan. You may need to add more salt to get the flavor balanced. Some people enjoy adding a little nutritional yeast to add dairy-free cheesy flavor.
You can make the sauce ahead and store it in an airtight container in the fridge for up to 3 days or in a freezer bag with as much air removed as possible, for up to 3 months. When storing, cover with a thin layer of olive oil to help avoid browning. Thaw at room temperature or in the fridge.
We like to serve with a simple side salad or fruit. You can also add in some extra protein in the form of cooked and diced chicken, steak, ham, or shrimp, or white beans or chickpeas.
Sure, if you aren’t sure if the kids will like the flavor of fresh garlic, which can be rather spicy, you can leave it out.
Yes! A handful of fresh basil or parsley leaves are great in this. Basil in particular is a nice way to add a flavor similar to pesto. You can also add other vegetables such as baby spinach to the blender.
Best Tips for Success
- This sauce is best on the day you make it. But you can store leftovers in the fridge in an airtight container for a few hours without too much browning, but any longer than that and the top (or the part that’s exposed to air) will brown. To prevent that, add a little layer of olive oil to help keep air out.
- Mix in cooked and diced chicken, steak, ham, or shrimp, or white beans or chickpeas to add more protein if desired.
- Dairy-free: Omit the cheese and adjust the salt as needed to make this vegan.
- Gluten-free: Use a favorite gluten-free pasta or a legume or bean based pasta such as chickpea pasta.
- Add a handful of baby spinach and roasted sunflower seeds for a version that’s like avocado pesto.
- Omit the garlic clove if you think the flavor might be too strong for your family.
- Use your family’s favorite type of pasta.
- Add fresh herbs such as fresh basil leaves or parsley. Add cracked black pepper to your serving.
Related Recipes
Comment and rate the recipe below if you have feedback to share when you make it. I’d love to hear from you!
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Cook the pasta according to the package directions.
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Meanwhile, add the Parmesan, avocados, lemon juice, olive oil, and garlic (if using) to a food processor or blender. (I prefer a blender if you have one.)
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Blend smooth, stopping to scrape down the sides of the bowl a few times until very smooth. (If using the garlic, try to make sure it got well blended.)
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Stir the avocado sauce into the pasta.
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Serve warm or at room temperature as a pasta salad. Season to taste with salt as needed and extra Parmesan.
- This sauce is best on the day you make it. You can store it in the fridge in an airtight container for a few hours without too much browning, but any longer than that and the top (or the part that’s exposed to air) will brown.
- Mix in cooked and diced chicken, steak, ham, or shrimp, or white beans or chickpeas to add more protein if desired.
- Dairy-free: Omit the cheese and adjust the salt as needed.
- Add 2 cup baby spinach and ¼ cup roasted sunflower seeds for a more pesto-like sauce.
- Omit the garlic if you think the flavor might be too strong for your family.
- Use your family’s favorite type of pasta.
Calories: 181kcal, Carbohydrates: 8g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 6mg, Sodium: 396mg, Potassium: 443mg, Fiber: 4g, Sugar: 3g, Vitamin A: 373IU, Vitamin C: 10mg, Calcium: 83mg, Iron: 1mg
This post was first published April 2020.