Easy Avocado Pasta

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.

Course Pasta

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 181kcal

Author Amy Palanjian

Equipment

Ingredients

1 pound pasta
2 medium avocados
½ cup grated Parmesan cheese
¼ cup olive oil
2-4 tbsp fresh lemon juice (from about 1/2-1 lemon, to taste)
1 clove garlic (optional)
salt to taste

US Customary - Metric

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 grate the garlic into the bowl of the food processor or blender on a microplane to ensure it gets thoroughly combined.)
Blend smooth, stopping to scrape down the sides of the bowl a few times until very smooth. Taste and adjust the lemon juice and salt.
Stir the avocado sauce into the pasta, starting with a little and adding more to coat the pasta.
Serve warm or at room temperature as a pasta salad. Season to taste with salt as needed and extra Parmesan.

Video

Notes

Store leftover sauce in the fridge in an airtight container for up to three days by using the juice of a whole lemon in the recipe and covering the top of the sauce with a layer of olive oil. Seal the container. Those steps minimize browning.
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.
Try my Avocado Pesto.
Omit the garlic if you think the flavor might be too strong for your family

Nutrition