I toss spaghetti with a creamy avocado sauce made with basil, garlic, lemon, and olive oil, then add cherry tomatoes and corn for freshness and texture. It’s a quick, vibrant, vegetarian pasta that comes together in about 15 minutes.

Avocado Pasta

Why You’ll Love This Recipe

I love this recipe because it feels indulgent without being heavy — the avocado gives richness and creaminess but in a wholesome way. It’s refreshing with lemon and basil, plus cherry tomatoes and corn add pops of sweetness and color. Also, it’s fast: while the pasta cooks, I blend the sauce and get everything ready. Perfect for busy nights or when I want a meal that feels special but doesn’t take hours.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti
2 ripe avocados, halved, seeded, and peeled
½ cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
⅓ cup olive oil
1 cup cherry tomatoes, halved
½ cup canned corn kernels, drained and rinsed

Directions

Bring a large pot of salted water to a boil, and cook the spaghetti according to the package instructions. Drain well.
While pasta is cooking, make the avocado sauce: in a food processor, combine the avocados, basil leaves, garlic, and lemon juice. Season with salt and pepper. With the motor running, add the olive oil slowly in a stream, blending until smooth and emulsified. Set this sauce aside.
In a large mixing bowl, combine the drained pasta with the avocado sauce. Add the halved cherry tomatoes and drained corn kernels. Toss gently so everything is evenly coated with sauce.
Serve immediately to enjoy the creamy texture and fresh flavors.

Servings and timing

Servings: 4
Prep time: ~ 5 minutes (peeling, prepping ingredients, blending sauce)
Cook time: ~ 10 minutes (for the pasta)
Total time: ~ 15 minutes

Storage/reheating

Storage: If leftover, I put the pasta in an airtight container in the fridge. It’s best if eaten within 1 day because avocado sauce can brown and lose its fresh flavor.
Reheating: I gently reheat in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce as needed. Microwave works but the texture is softer.
Hint: Alternatively, I sometimes store pasta and sauce separately, then combine just before serving so the sauce stays fresh and green.

FAQs

How do I stop the avocado sauce from turning brown?

I use fresh lemon juice in the sauce — its acidity slows oxidation. Also, I try to blend it just before serving and keep leftovers cold. If storing, I cover tightly with plastic wrap pressed directly on the sauce surface to reduce exposure to air.

Can I use whole wheat or gluten‑free pasta instead of regular spaghetti?

Yes. I often use whole wheat spaghetti or gluten‑free pasta without changing anything else. They cook similarly though sometimes I reduce cooking time slightly if the package indicates.

What if my avocado isn’t ripe enough?

If the avocado is too firm, the sauce won’t be as creamy or smooth. I look for avocados that give slightly when pressed near the stem, but aren’t brown or mushy inside. If I only have firmer ones, I slice them and let them soften a bit before blending, or I use two so the overall creaminess is enough.

Can I add protein to this pasta to make it more filling?

Absolutely. I sometimes add grilled shrimp, cooked chicken, roasted chickpeas, or even tofu. Just toss it in at the end so it warms through without overcooking.

How much sauce does each serving get?

With the amounts listed, each serving (of 4) gets a generous amount of sauce — enough to coat the pasta well and allow for the corn and tomatoes. If I like extra saucy pasta, I sometimes increase the olive oil or avocado slightly.

Are there other flavor variations I can try?

Sure. I sometimes substitute basil with cilantro or parsley. Adding a little grated Parmesan gives a salty tang. A pinch of red pepper flakes adds heat. Some people like garlic roasted first before blending for a mellower garlic flavor.

Can I prepare this dish ahead of time?

I prefer to prepare sauce shortly before serving so it’s fresh. But I’ve blended the sauce ahead (kept cold) and cooked the pasta, then combined before serving. The flavor is a bit less vibrant but still very good.

Is this dish vegan and vegetarian?

Yes, as written, it’s vegetarian. It’s also vegan, assuming your pasta doesn’t contain eggs (many pastas are just semolina or wheat + water) and you skip any optional cheese or dairy additions.

What nutrition can I expect per serving?

According to a similar version of this recipe, one serving (1/4 of the recipe) has about 475 calories, 34.5 g fat, 40 g carbohydrates, 11 g fiber, and around 8 g protein.

Is this recipe good for kids?

Yes. My kids enjoy it especially if I cut the tomatoes small and avoid too much garlic. The creamy texture is easy for little ones, and since it has healthy fats from avocado, it’s a good nutritious option.

Conclusion

Avocado Pasta is one of my favorite quick meals because it balances richness, freshness, and simplicity. With ripe avocados, lemon, and herbs, I get a creamy sauce that feels special yet comes together fast. Whether I’m cooking just for me or feeding family, this recipe hits the spot — it’s comforting, flavorful, and easy to adapt. I hope it becomes one of your regular go‑to pasta dishes too.