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-in-bowls-on-towel

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!

Ingredients You Need

To make this recipe you’ll need the following ingredients:

ingredients-in-avocado-pasta
  • 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.
  • Lemon: Fresh lemon juice and zest helps add flavor to this pasta recipe.
  • Olive oil
  • Garlic, optional if you like extra flavor.

TIP: You can serve this with 1 pound of your favorite pasta. 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.

avocado-pasta-sauce-in-blender
  1. Prepare your pasta according to package directions.
  2. Place the rest of the ingredients into a food processor or blender to make the sauce.
  3. Blend smooth.
  4. 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!)

avocado-pasta-on-pink-plate
Avocado Pasta with spinach in the mix

Frequently Asked Questions

Can I make this dairy-free?

Sure, just omit the Parmesan. You may need to add more salt to get the flavor balanced.

Can I make this ahead?

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. Thaw at room temperature or in the fridge.

What goes well with this Avocado Pasta?

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..

Can I omit the garlic?

Sure, if you aren’t sure if the kids will like the flavor of fresh garlic, you can leave it out.

Can I add herbs?

Yes! A handful of fresh basil or parsley leaves are great in this.

avocado-pasta-in-thermos

Avocado Pasta for Lunch

This is great warm or at room temperature so use an insulated thermos or a regular lunch box as you like. Add some fruit and lunch is ready!

TIP: You may also like my Pesto Pasta Salad and my Healthy Pasta Salad.

avocado-pasta-in-white-bowl

Best Tips for Success

  • 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 a handful of baby spinach and 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.

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!

avocado-pasta-in-bowls-on-towel

Easy Avocado Pasta

Any pasta shape works in this recipe, so choose your family’s favorite! Omit the garlic if you think the flavor might be too strong for your people. My kids prefer this without the garlic. I like it with it for myself!
4.94 from 16 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Cuisine American
Course Pasta
Calories 181kcal
Servings 8 servings

Ingredients

  • 1 pound pasta
  • 1/2 cup grated Parmesan cheese
  • 2 medium avocados
  • 2 tbsp fresh lemon juice (from about ½ of a lemon)
  • 1/4 cup olive oil
  • 1-2 small cloves garlic, optional
  • salt to taste

Instructions

  • Cook the pasta according to the package directions.
  • 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.)
  • 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.)
  • Stir the avocado sauce into the pasta.
  • Serve warm or at room temperature as a pasta salad. Season to taste with salt as needed and extra Parmesan.

Video

Notes

  • 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.

Nutrition

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
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published April 2020.

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Comments

  1. 5 stars
    This was a hit! I only used one clove of garlic but that was plenty. Both my 1 and 2 year olds loved it and I must say, I had it too and it was yummy. For a more adult meal, I’ll add spinach and chicken. Yum!

  2. 5 stars
    Oh my goodness! My daughter won’t eat avocado solo, but she devoured this sauce on whole wheat pasta! Thanks for the win!

  3. 5 stars
    Quick and easy meal! I had some cherry tomatoes that needed to be used, so I sauteed them for a few minutes and added to the pasta. 👍🏼

  4. Not my favorite. It tasted good, but the avocado went bad too fast. I also made a lot of pasta, so now I have leftovers that don’t taste the best. I’d much rather use my avocado for other recipes.

  5. 5 stars
    Absolutely delicious! My middle son doesn’t always like pasta with red sauce but loves avocados so I tried this for him. He liked it and said he would have it again.
    Thanks for sharing! Ps. I even added some to my pasta with red sauce and it made it nice a creamy.

    1. It won’t be as flavorful. Some people use nutritional yeast to make up for some of the flavor for Parm.

  6. 5 stars
    This was absolutely delicious! We had this with some chicken for dinner and all very much enjoyed it. Thanks-your recipes never disappoint!

  7. Why did you take down the recipe for the avocado pesto? i loved that and went to find it just now.

    1. I updated the post and that info is still in the Notes. Just add 2 cup baby spinach and 1/4 cup roasted sunflower seeds for a more pesto-like sauce to the recipe as written!

  8. Hi Amy, thanks for the tip about white beans. Though, I made the recipe yesterday and used chickpeas instead and it turned out really great and my kids loved it :-). It seems chickpeas has a very similar nutty flavor to other nuts and they are a great allergy free alternative for nuts and seeds for this recipe.

    Thanks again for the inspiration Amy, be safe and have a wonderful weekend and happy Easter holidays.

  9. This is my kind of food with all natural healthy ingredients and it makes a great breakfast too. I make something similar for me and my family, but with slightly different approach on the nuts and seeds I use. My son is allergic to almost any type of nuts, so I’m extra cautious with this.
    Can I substitute the sunflower seeds with anything else that will taste similar, but is not made of nuts and seeds? Or can I just skip the seeds when making the recipe? I really want to try it out, but I’m worried about the seeds.

    1. I haven’t tried it with anything else but you could maybe try some white beans instead? Let me know if you try it!