Creamy Avocado Pasta

I ran across this recipe on Pinterest (wow, I seem to be saying that a lot these days) and thought it sounded really interesting.  Normally, I just use these ideas for inspiration and change them up to make them my own but this one was perfect.  The only thing I added was mushrooms because, well, I do that to almost everything!  This is a really quick dinner to make – it only takes the amount of time to cook the pasta.  And it’s so smooth and creamy….

Creamy Avocado Pasta

Serves 4


12 oz. pasta (I used whole wheat spaghetti)

2 ripe avocados, pitted and scooped

1 lemon, juiced

2 cloves garlic

1/4 cup olive oil

1 handful fresh basil

1/4 tsp. kosher salt

4 ounces mushrooms, sliced

Freshly grated parmesan


Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, 8-10 minutes.

In a small pan, sauté mushrooms in a little oil.

In a food processor, combine avocado flesh, lemon juice, garlic, olive oil, basil and salt. Blend until smooth and creamy. Set aside in a large bowl.

Transfer cooked pasta to the bowl. Toss with avocado mixture and freshly grated parmesan. Gently stir in mushrooms.  Serve with additional grated parmesan, if desired.

This recipe was adapted from The Comfort of Cooking.

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