Avocado Pasta
If you’re looking for a vegan dish that practically screams “summer”, this avocado pasta is about to become a new favorite. The silky avocado sauce comes together in minutes, making it perfect for busy weeknights when you want something filling and fresh.
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Whether you’re a parent, a full-time student, a workaholic, or just a reluctant cook, recipes like this are a life saver! And speaking of my third book, PlantYou Quickies is full of vegan recipes that are quick and convenient, with allergy swaps throughout. PRE-ORDER NOW and get access to amazing freebies as a thank you from me!
Why You’ll Love This Recipe
- This avocado pasta is ready in around 20 minutes with minimal prep! Talk about having a quickie up your sleeve!
- Ultra smooth and creamy – but without dairy, thanks to ripe avocados and soy milk.
- You only need a handful of ingredients that can be found at any store. Plus, they are affordable!
- Avocado flavor is pretty neutral, so it acts as a base for fresh, bright flavors from basil and lemon.
Key Ingredients
- Avocados are the star of the recipe, creating an incredibly smooth, buttery sauce without any dairy.
- Fresh basil adds a fragrant element and signature Mediterranean flavor that pairs so well with avocado.
- Lemon juice cuts through the richness with a hint of acidity.
- Soy milk helps to blend everything into a silky consistency.
- Rigatoni (or similar pasta) carry the creamy sauce from the plate straight to your mouth.
Hack It!
- Swap the soy milk for oat milk, cashew milk, or another unsweetened plant-based milk.
- Add extra veggies to avoid food waste and get more nutrients. Try peas, spinach, asparagus, or broccoli.
- Stir in tofu, chickpeas, or white beans for additional protein.
- Use gluten-free pasta as an easy swap if you have an allergy to wheat or gluten.
- Like a little heat? Finish with crushed red pepper flakes or freshly cracked black pepper.
How to Make Avocado Pasta
Step 1: Cook your pasta according to package directions. Drain and reserve at least one cup of the pasta water.
Step 2: In a blender, combine the avocados, fresh basil, lemon juice, salt and soy milk. Blend until you have a smooth, creamy sauce.
Step 3: To a pan over medium heat, add the creamy avocado sauce and the cooked pasta. Add the pasta water, 1 tablespoon at a time, to thin as needed.
Step 4: Finish with vegan parmesan, and more chopped basil, as desired.
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly, but it will still taste delicious.
You can, but you should be aware that avocado may brown slightly. You you make it in advance, store it in an airtight container with plastic wrap pressed directly against the surface.
This sauce works with any pasta shape, from spaghetti and fettucine to bow tie pasta and shells. Use whatever you have!
More Plant-Based Pasta Recipes
- Creamy Eggplant Pasta
- Vegan Broccoli Cheddar Orzo
- Peanut Pasta Salad
- Vegan Pasta and Meatball Bake
- Easy Vegan Alfredo Pasta
While you’re waiting for your copy of Quikies, you can enjoy the recipes from the PlantYou Cookbook and Scrappy Cooking! You’ll find lots of recipes for every meal and every occasion, discover the low waste hacks, and fall in love with vegan cooking.
The Recipe: Avocado Pasta
Ingredients
- 375 gram rigatoni, dry
- 2 ripe avocados
- 2 cloves garlic
- 1 handful fresh basil
- 1 lemon, juiced
- 1 tsp salt
- 1 ½ cups soy milk
- Vegan parmesan, to serve
Equipment
Instructions
- Cook your pasta according to package directions, reserving at least one cup of the pasta water.
- In a blender, combine the avocados, fresh basil, lemon juice, salt and soy milk. Blend until a smooth, creamy sauce is formed.
- To a pan over medium heat, add the creamy avocado sauce and the cooked pasta. Add the pasta water, 1 tablespoon at a time, to thin as needed. Finish with vegan parmesan, and more chopped basil, as desired.
Notes
- Swap the soy milk for oat milk, cashew milk, or another unsweetened plant-based milk.
- Add extra veggies to avoid food waste and get more nutrients. Try peas, spinach, asparagus, or broccoli.
- Stir in tofu, chickpeas, or white beans for additional protein.
- Use gluten-free pasta as an easy swap if you have an allergy to wheat or gluten.
- Like a little heat? Finish with crushed red pepper flakes or freshly cracked black pepper.
