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Creamy Avocado Pasta

This Creamy Avocado Pasta is quick, healthy, and bursting with fresh flavor. The silky avocado sauce is blended with spinach (a sneaky way to add leafy greens) and garlic for a light yet satisfying meal. It’s naturally dairy-free, nut-free, and vegan-friendly—perfect for busy weeknights or wholesome family dinners.

You can keep it simple with pasta and avocado sauce or load it up with fresh summer veggies to make it a vibrant avocado pasta salad. Either way, it’s a dish kids and adults will both love.

Why You’ll Love This Recipe

  • ✅ Fast & easy – ready in just 20 minutes.
  • 🥑 Nutritious – packed with avocado and hidden spinach.
  • 🌱 Diet-friendly – dairy-free, vegan, and nut-free.
  • 🍋 Fresh & flavorful – zesty lemon juice balances the creamy sauce.

Ingredients

  • Pasta – Use your favorite pasta (penne, spaghetti, shells, chickpea, or gluten-free). For low-carb, swap with zucchini noodles or spaghetti squash.
  • Avocado – Ripe Hass avocado gives the sauce its creamy texture.
  • Spinach – Baby spinach adds nutrients and color (swap with basil, kale, or cilantro).
  • Garlic – Fresh garlic brings depth of flavor.
  • Green chili (optional) – For a mild kick.
  • Lemon juice – Adds brightness and keeps the avocado from browning.
  • Olive oil – For a smooth, rich sauce.
  • Salt & black pepper – To season.

Optional toppings: red chili flakes, parmesan or vegan parmesan, roasted veggies, or crispy tofu for protein.

How to Make Creamy Avocado Pasta

Step 1: Cook the Pasta

Stovetop:

  1. Bring a pot of salted water to a boil.
  2. Cook pasta according to package directions until al dente.
  3. Drain and set aside.

Instant Pot:

  1. Add 8 oz pasta, 2 cups water, and salt.
  2. Pressure cook on High for 4 minutes (for penne; adjust by halving stovetop time, minus one minute).
  3. Quick release after 5 minutes, then drain any extra water.

Step 2: Make the Avocado Sauce

In a blender or food processor, combine:

  • 1 ripe avocado
  • 1 cup baby spinach
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 green chili (optional)
  • Salt & pepper to taste
  • ¼ cup water (or reserved pasta water), adding more as needed

Blend until smooth and creamy.

Step 3: Assemble

  1. Toss the hot pasta with avocado sauce until well coated.
  2. Garnish with chili flakes, parmesan, or fresh herbs.
  3. Serve immediately for the best flavor and texture.

Variations

  • Extra protein – Stir in Greek yogurt (not vegan) or serve with crispy tofu.
  • Veggie boost – Add corn, peas, roasted zucchini, mushrooms, cherry tomatoes, or broccoli.
  • Different greens – Swap spinach with kale, basil, parsley, or cilantro.
  • Cheesy twist – Mix parmesan into the sauce (or vegan cheese).

Tips for Success

  • Use ripe avocado for a smooth, creamy sauce.
  • Keep the sauce a little loose with pasta water—too thick will dry out the pasta.
  • Don’t reheat avocado pasta; it’s best served fresh.
  • For Instant Pot pasta, use enough water to just cover most noodles.

Storage

This pasta is best eaten right away, but you can store leftovers in an airtight container for up to 24 hours in the fridge. The avocado sauce may darken, but lemon juice helps slow browning.

Serving Ideas

  • Serve warm with garlic bread.
  • Chill and turn it into a summer avocado pasta salad with fresh veggies.
  • Pair with grilled chicken, shrimp, or tofu for a more filling meal.

✨ If you love avocados, you might also enjoy:

  • [Avocado Cucumber Tomato Salad]
  • [Avocado Corn Salad]
  • [Chickpea Avocado Sandwich]