Creamy Avocado Pasta

THE SASSY LIFE(25)
non ur bisnes: "good, dont follow recipe exactly, do everything t…" Read More
7Ingredients
20Minutes
320Calories

Ingredients

US|METRIC
  • 1/2 avocado (ripe, ., think creamy consistency)
  • 1/2 lemon (will vary with your personal taste preference)
  • 5 basil leaves
  • 1/2 tablespoon garlic salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon olive oil
  • 2 cups pasta (cooked)
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    NutritionView More

    320Calories
    Sodium0% DV5mg
    Fat11% DV7g
    Protein20% DV10g
    Carbs19% DV57g
    Fiber20% DV5g
    Calories320Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium5mg0%
    Potassium320mg9%
    Protein10g20%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber5g20%
    Sugars3g6%
    Vitamin A2%
    Vitamin C20%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(25)

    non ur bisnes 2 months ago
    good, dont follow recipe exactly, do everything to taste
    Maria a year ago
    Super fast and easy to make! Turned out good! I would say to go lighter on the garlic salt though.
    Paula Fogel 2 years ago
    Honestly the texture was a little much for a whole meal, but I think it would make a good side dish. It was also a little under-seasoned. I would add more pepper and garlic powder in the future.
    J&C Cox 2 years ago
    3 stars for the recipe as it is written. Whoever wrote that blog shouldn't have written up this recipe. The recipe calls for the juice of half a lemon but then she says she only used half of that. Seriously? I made this with fresh basil from the garden (this has gotta be the only perk so far) and then with roughly 1 TB of lemon juice (because I am just not even trying to juice 1/4 of a fecking lemon). Knowing that this was going to be made for the entire family, I went ahead and used a whole avocado. The lemon was still REALLY overpowering and there was nowhere near enough "sauce", so I added a second avocado. Left out the pepper, added a clove of garlic, a splash of olive oil, and a few unmeasured turns from the garlic salt grinder (3 turns worth?). The sauce came out really tasty. Does this count as following the recipe, not really but you work with what ya got. The recipe also suggested making this ahead of time and letting it chill before eating. Since it is summer we thought we'd try that. If you want it pretty like the photo though do not do this. It turned a lovely shade of green brown that was just sad. Maybe next time I'll make the pasta ahead of time, toss it with some olive or avocado oil and chill, and then prep the sauce last minute.
    Lettie 2 years ago
    Super yummy!!! Used basil flakes instead and it worked well!
    Gabriel J. 2 years ago
    turned out great! Super easy to make!
    Addi 2 years ago
    It turned out great!
    J D 2 years ago
    This has become a staple with my family & friends. I usually only do 1/2 tsp or 1 tsp of pepper and let people add additional pepper to taste. I have also made this using about 1 tsp dry basil instead of fresh basil.
    Annie H. 2 years ago
    I made this forever ago and forgot about it. It was so amazing, I can't believe I forgot to come back for more. Excited to make this again asap.
    Ryan 2 years ago
    The sauce is extremely peppery and too much for my liking.
    Mullins 2 years ago
    Super delicious. I cooked a whole bag of TJ's brown rice pasta so I had to use a whole avo. Will def be making this again, next time I would like to try it with the black bean pasta from TJ's too! Oh and I added spiralized zuchinni, some diced tomatoes, fresh shredded Parmesan, and some crushed red pepper flakes to give it a little kick :)
    Linda Angela 2 years ago
    Overall pretty delicious and simple to make! A little too much lemon and salt for my liking, and it wasn't as creamy as I thought it would be. Next time I maybe would add some butter and half & half and a little flour mixed with water to the avocado sauce to make it more creamy.
    KB 3 years ago
    I loved it, but it was a tad too salty for me. We added a whole other avocado and one more Tbsp of olive oil.
    Matt 3 years ago
    For an entree, I'd do 1 cup pasta per person. Then I'd double the recipe for the sauce except keep just a 1/2 tbsp of black pepper and make it a 1 1/2 tbsp of olive oil. I also used veggie pasta (tomato/carrot).
    taylor 3 years ago
    so i tried to do it with a blender and it does not turn out so for sure use a food processor. overall, came out great i put it on veggie pasta and it tasted great! i was iffy about it at first when i tried it without pasta. i added lime as well as the lemon it calls for. a little of the sauce goes a long way
    Jorge 3 years ago
    While tasting the sauce I thought it was too strong but after mixing with the pasta it was surprisingly good and tasty. Very well balanced
    Gurjeet Virk 3 years ago
    Yum yum yum! Very creamy.. I added a little bit of green chilli pepper to spice it up and a bit of cilantro!
    Carissa B. 3 years ago
    Crazy good, quick, and so easy for a summer weeknight dinner. I added a bit of cooked kale for extra vitamins + parm on top. Yum!
    Nika 3 years ago
    Delicious! So easy to make - the avacado is the solution for dairy free creaminess. I used gluten-free pasta and it was amazing! I can't wait to eat the leftovers!
    Hi! 4 years ago
    Very creamy and delicious. The flavors blended really well. If I were to do anything different next time, it would be to add another layer of flavor (and color) by adding salsa.
    Very easy and quick to make and it tastes great. As I don't have a food processor I used the blender and had to add a bit of oat milk for it to mix well. Tasted delicious!
    Dana G. 4 years ago
    Delicious! We added five leaves of spinach to the ingredients. Highly recommend choosing a pasta that can hold the avocado mixture.
    Michele L. 4 years ago
    Big thumbs up! I omitted the olive oil and it still came out great. This one does taste better as a cold pasta salad, but was great warm, too!
    Meranda S. 4 years ago
    A bit too much lemon, but overall this was amazing I found adding cheese to it made it 100 times better
    Lauren C. 4 years ago
    Yum! Definitely would make it again. I had a lime rather than a lemon so it was a bit different, and then added red peppers to add some kick. Thanks for the recipe, so simple and delicious!

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