This Avocado Pasta is a quick, creamy, and flavor-packed dish that comes together in just 15 minutes. The velvety sauce is made from ripe avocado, garlic, lemon juice, and a splash of pasta water—no cream or cheese required. It’s a satisfying and nutritious meal that’s perfect for busy weeknights or a light, refreshing lunch.
Why You’ll Love This Recipe
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Fast and easy: The entire dish is ready in 15 minutes—just enough time to boil your pasta.
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Naturally dairy-free: The avocado makes it creamy without needing cheese, milk, or cream.
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Fresh and vibrant: With tomatoes, green onion, and lemon juice, every bite tastes bright and fresh.
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Customizable: Add pesto, veggies, or protein to make it your own.
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Minimal ingredients: You likely have everything you need in your pantry and fridge already.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 ounces dry pasta
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1 large ripe avocado
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1 medium tomato, diced
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1 green onion, finely sliced
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¼ teaspoon finely grated garlic
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Juice from a quarter of a lemon
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Salt and fresh ground black pepper, to taste
Directions
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Cook the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Before draining, reserve about ½ cup of the pasta water. -
Make the avocado sauce:
While the pasta cooks, scoop the avocado into a large bowl and mash it with a fork until smooth. Stir in the grated garlic, lemon juice, salt, and pepper. Add ¼ cup of the reserved pasta water and mix until the sauce becomes creamy. -
Combine:
Add the drained pasta, diced tomato, and sliced green onion to the avocado sauce. Toss everything until the pasta is well coated. Add more reserved pasta water as needed to loosen the sauce. -
Serve:
Serve immediately while warm, topped with extra black pepper or more green onion if desired.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
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Add pesto: Mix in 1 tablespoon of pesto to give it an herby twist—perfect for avocado pesto pasta.
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Gluten-free: Use your favorite gluten-free pasta or spiralized veggie noodles like zucchini or sweet potato.
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Add protein: Grilled chicken, shrimp, or chickpeas make great protein additions.
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Top it off: Garnish with chili flakes, fresh basil, or a sprinkle of nutritional yeast for added flavor.
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Creamier texture: Add a drizzle of olive oil or a spoonful of dairy-free yogurt for extra creaminess.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container in the fridge for up to 1 day.
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Reheating: This pasta is best enjoyed fresh, but if needed, gently reheat on the stove with a splash of water or olive oil. The avocado may darken slightly but is still safe to eat.
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Freezing: Not recommended. The avocado-based sauce doesn’t freeze or thaw well.
FAQs
Can I make this ahead of time?
It’s best served fresh. The avocado sauce can darken and thicken as it sits.
What kind of pasta works best?
Any type of pasta will work. Short shapes like penne, fusilli, or farfalle are great for catching the sauce.
Can I use lime juice instead of lemon?
Yes, lime juice works well and adds a similar tangy freshness.
Is it okay to serve this cold?
Absolutely. It can double as a chilled pasta salad, making it great for picnics or meal prep.
What if I don’t have a microplane?
You can finely mince the garlic with a knife. Just make sure it’s chopped small enough to distribute evenly in the sauce.
Can I add cheese?
Yes, grated Parmesan or crumbled feta works beautifully if you’re not keeping it dairy-free.
How do I keep the avocado from browning?
Toss the sauce with lemon juice right away and serve immediately. Cover tightly with plastic wrap touching the surface if storing.
Can I double this recipe?
Yes, easily double or triple the ingredients to serve more people.
What if my avocado isn’t ripe?
For best texture and flavor, use a fully ripe avocado. If it’s under-ripe, the sauce won’t be creamy.
Can I use cherry tomatoes?
Yes, quartered cherry tomatoes work well and add bursts of sweetness.
Conclusion
Avocado Pasta is the perfect blend of simplicity and flavor—creamy, fresh, and done in minutes. Whether you’re looking for a quick dinner, a light lunch, or a versatile base to customize, this dish delivers every time. Keep it classic or get creative with mix-ins and toppings—you’ll find yourself coming back to this easy favorite again and again.
Print
Avocado Pasta
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegan
Description
This creamy Avocado Pasta is a quick, dairy-free meal made with ripe avocado, garlic, lemon, tomato, and green onion. It comes together in just 15 minutes for a fresh and healthy weeknight dinner or lunch.
Ingredients
- 8 ounces dry pasta
- 1 large ripe avocado
- 1 medium tomato, diced
- 1 green onion, finely sliced
- ¼ teaspoon finely grated garlic
- Juice from ¼ lemon
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- While pasta cooks, mash the avocado in a large bowl until smooth.
- Stir in grated garlic, lemon juice, salt, and pepper. Add ¼ cup of reserved pasta water and mix until creamy.
- Add the cooked pasta, diced tomato, and sliced green onion to the bowl. Toss to coat with the avocado sauce.
- If needed, add more reserved pasta water to loosen the sauce. Serve immediately.
Notes
- To turn this into avocado pesto pasta, add 1 tablespoon of pesto and skip the garlic.
- Use gluten-free pasta or vegetable noodles for a gluten-free option.
- For the smoothest sauce, use a microplane to grate the garlic.
- Serve immediately for best texture and flavor—avocado oxidizes quickly.
Nutrition
- Serving Size: 1 cup
- Calories: 295
- Sugar: 2.7g
- Sodium: 593.4mg
- Fat: 7.7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 47.4g
- Fiber: 4.6g
- Protein: 9.6g
- Cholesterol: 5.1mg
