One of my favorite summer dishes is creamy Avocado Pasta! It’s light, refreshing and
extremely tasty! It can be made as a vegan/vegetarian meal, Keto friendly, or with
regular noddles and protein.
12 ounces dry spaghetti or pasta or Zoodles
2 ripe medium avocados (about 6 ounces each), halved and pitted
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed baby spinach leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 cup olive oil
Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil
leaves, grilled chicken.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until
al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the
- Make the sauce. Scoop the avocado flesh into a blender. Add the basil, spinach, garlic,
lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running,
drizzle in the olive oil and blend until incorporated, set aside.
- Drain the pasta. Drain the pasta in a colander, then, transfer to a large bowl.
- Toss the pasta with the sauce. Pour the sauce from the blender onto the pasta and toss
to coat. Serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3
days, but the color may darken.