Avocado Pasta

Delicious, and most importantly, super quick vegan pasta recipe that incorporates various veggies straight into the sauce.

Course Main Course

Cuisine Italian, Mediterranean

Keyword avocado, avocado pasta, avocado pasta sauce, avocado sauce, creamy pasta recipe, creamy vegan pasta, green pasta sauce, quick dinner, quick meals, quick recipe, quick recipes, quickies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 558.6

Author carleigh

Equipment

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

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.

Nutrition