Creamy Avocado Pasta

When I first tasted creamy avocado pasta, it felt like a warm hug on a chilly evening. This dish, featuring smooth avocado blended into a luscious sauce, takes just 20 minutes to prepare, making it perfect for busy weeknights. The beauty of this recipe lies in its simplicity; you can achieve a gourmet dish with minimal effort.

This recipe is ideal for anyone looking to whip up a quick, nutritious meal or impress dinner guests with a delightful vegetarian option. It’s especially convenient for those who love to meal prep—cook the pasta and sauce in advance and store them separately for a quick reheating on the day you need it.

Why You’ll Love This Recipe

• The creamy texture of the avocado creates a rich, satisfying sauce.
• It comes together in just 20 minutes, perfect for a quick dinner.
• The combination of garlic and lemon juice adds a refreshing zing.
• It’s a versatile dish that can be easily adjusted for spice levels.

What You’ll Need

Gather these ingredients to make this delicious dish:

For the Pasta

• 8 oz penne pasta (i used semolina pasta, about 2-2.5 cups)
• 2 cups water
• salt (to taste)

For the Sauce

• 1 large avocado (ripened)
• 2 garlic cloves
• 1 cup baby spinach
• 1 green chilli (optional)
• crushed black pepper (to taste)
• 1 teaspoon olive oil (optional)
• 1 tablespoon lemon juice
• salt (adjust to taste)
• 1/4 cup water (or as needed)

For Serving

• red chilli flakes

Use whole wheat or gluten-free pasta if preferred.

Substitutions & Swaps

• Semolina pasta can be substituted with whole wheat or gluten-free pasta.
• Baby spinach may be replaced with kale or arugula.
• Olive oil can be omitted for a lighter sauce.
• Adjust the chili for a milder or spicier dish.

How to Make It

Start cooking your pasta and prepare the sauce for a delightful meal.

Cook pasta

1. Boil water in a large pot and add salt to taste.
2. Add pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.

Prepare avocado sauce

3. Blend ingredients by placing the avocado, garlic, baby spinach, green chilli (if using), crushed black pepper, olive oil, lemon juice, and salt in a blender.
4. Add water gradually until the sauce reaches your desired consistency, blending until smooth. Adjust seasoning if needed.

Assemble

5. Combine pasta and sauce by adding the cooked pasta to the blender with the avocado sauce. Toss until evenly coated.
6. Serve warm, topping with red chilli flakes for an added kick.

How to Store It

Fridge: Use an airtight container for up to 3 days.
Freezer: No, sauce may discolor and lose texture.
Reheat: Warm in a pan over low heat for about 5 minutes.

Tips for Best Results

• Use a ripe avocado for the creamiest sauce.
• Adjust the garlic based on your flavor preference.
• For extra nutrition, toss in additional veggies like cherry tomatoes.
• Serve immediately for the best texture and flavor.

Serving Suggestions

• Pair with a fresh side salad for a complete meal.
• Enjoy as a quick lunch or dinner during busy weekdays.
• Great for meatless meal ideas or potlucks.