Name: Avocado Vegan Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz rotini or fusilli pasta (gluten-free if needed); 2 ripe avocados, peeled and pitted; 1 cup fresh basil leaves; 2 cloves garlic; Juice of 1 lemon; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup water or unsweetened plant-based milk (to loosen sauce); 1 cup cherry tomatoes, halved; 1/4 teaspoon red pepper flakes (optional)

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Creamy, vibrant, and deeply satisfying, this Avocado Vegan Pasta is a quick and nourishing plant-based meal. The ripe avocado forms the base of a rich, silky sauce brightened with fresh basil, garlic, and lemon, clinging beautifully to your favorite pasta. Accented with juicy cherry tomatoes and a hint of spice, it’s an easy yet indulgent dish ideal for any day of the week.

Why You’ll Love This Recipe

This dish combines the heartiness of pasta with the freshness of a green, herbaceous sauce. It’s completely dairy-free yet irresistibly creamy thanks to the avocados. The recipe is quick to prepare—ready in just 20 minutes—and doesn’t require any cooking beyond boiling the pasta. It’s equally delicious served warm or chilled, making it perfect for both cozy dinners and summer lunches. Full of healthy fats, fiber, and flavor, this pasta is both satisfying and wholesome.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz rotini or fusilli pasta (gluten-free if needed)
2 ripe avocados, peeled and pitted
1 cup fresh basil leaves
2 cloves garlic
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup water or unsweetened plant-based milk (to loosen sauce)
1 cup cherry tomatoes, halved
1/4 teaspoon red pepper flakes (optional)

Directions

Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of the pasta water.
In a food processor, blend the avocados, basil, garlic, lemon juice, olive oil, salt, and pepper until smooth.
Add the water or plant-based milk to adjust the sauce to a creamy, pourable consistency.
Toss the cooked pasta with the avocado sauce, adding a little of the reserved pasta water if needed to help the sauce coat the pasta thoroughly.
Gently fold in the halved cherry tomatoes. Sprinkle with red pepper flakes if using.
Serve immediately while warm, or chill for a refreshing cold pasta salad.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 375 kcal

Variations

Gluten-free option: Use certified gluten-free pasta such as brown rice, quinoa, or lentil-based varieties.
Add protein: Mix in cooked chickpeas, white beans, or grilled tofu for added protein.
Herb twist: Swap basil for a mix of parsley and mint for a different flavor profile.
Zucchini noodles: Replace pasta with spiralized zucchini for a low-carb version.
Nutty addition: Top with toasted pine nuts or walnuts for crunch and richness.

Storage/reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: This pasta is best eaten fresh. If reheating, warm gently over low heat, adding a splash of plant milk or water to loosen the sauce.
Serving cold: This dish also works well as a chilled pasta salad—just give it a quick stir before serving.

FAQs

Can I make the avocado sauce ahead of time?

Yes, but it’s best used fresh. If making ahead, store in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.

What pasta shapes work best with this sauce?

Short pasta shapes like rotini, fusilli, or penne hold the creamy sauce well.

Is this recipe suitable for meal prep?

It can be, especially if served cold. Keep sauce and pasta separate until just before serving for best texture.

Can I freeze avocado pasta sauce?

Freezing is not recommended as the avocado may brown and the texture may change upon thawing.

How do I keep the avocado sauce from turning brown?

Use fresh lemon juice and store the sauce in an airtight container with minimal air exposure. It’s best enjoyed immediately.

What can I use instead of basil?

You can substitute with baby spinach, arugula, or cilantro depending on your preference.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for best flavor and to preserve the green color of the sauce.

Is this dish kid-friendly?

Yes, it has a creamy texture and mild flavor. You may choose to omit the red pepper flakes for younger children.

Can I use frozen avocado?

If fully thawed, frozen avocado can work in the sauce, though the texture might be slightly different.

What is a good topping for this pasta?

Try nutritional yeast, vegan parmesan, or crushed nuts for added flavor and texture.

Conclusion

Avocado Vegan Pasta is a deliciously simple recipe that transforms wholesome ingredients into a creamy, flavor-packed dish. Quick to make and loaded with healthy fats and herbs, it’s perfect for busy weeknights, casual lunches, or even entertaining. Whether served warm or chilled, this pasta offers a refreshing twist on comfort food that’s both nourishing and indulgent.

Avocado Vegan Pasta

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Creamy, vibrant, and refreshing—this avocado vegan pasta blends ripe avocados, garlic, lemon, and basil into a silky sauce that clings beautifully to pasta. Paired with sweet cherry tomatoes and tossed with herbs, it’s a simple yet indulgent plant-based meal perfect for any season.

Author: Mari
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Boiled
Cuisine: Italian
Diet: Vegan

Instructions

Cook pasta according to package instructions. Drain and reserve 1/4 cup of pasta water.
In a food processor, combine avocados, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Add water or plant milk to reach desired consistency.
Toss the cooked pasta with the avocado sauce until well coated. Add reserved pasta water a little at a time if needed to help the sauce cling.
Gently fold in halved cherry tomatoes and sprinkle with red pepper flakes if using.
Serve immediately as a warm dish or chill for a cold pasta salad option.