15-Minute Vegan Avocado Pasta
on Mar 22, 2021, Updated Jul 08, 2022
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With garlic, arugula, lemon juice and olive oil, this 15-minute vegan avocado pasta is an easy weeknight dinner with a simple no-cook sauce.
When I bought a few avocados at the grocery, I didn’t have an exact plan to how use them. Maybe it was seeing them all neatly stacked on the display that tempted me.
My mind immediately went to a salad or a southwestern omelet, and of course, guacamole too.
But the week turned out to be more hectic than usual, so I completely forgot about those avocados.
By the time I did get around to them they were ripe, very ripe. They were to the point of being a smidge more than slightly soft to the touch.
When you have avocados that are this ripe, they are perfect to turn into a sauce for pasta.
And the best part about it is that it’s a sauce that doesn’t need any stovetop time. I just puree it in a food processor or blender and stir it right into the noodles.
The heat from the pasta when it’s pulled from the hot cooking water is enough to warm the avocado sauce as you stir everything together in a bowl.
There are so many reasons to love a no-cook sauce including being able to make the pasta and sauce at the same time.
Really, Avocado Pasta Sauce?
Yes! Avocado is not a typical ingredient for pasta, but its creamy consistency beautifully coats noodles. Think of it as a healthy version of a cream sauce.
Since the sauce is thick, I prefer it with longer noodles like bucatini, spaghetti or fettuccine. Skip anything fine like angel hair because it won’t hold up to it.
Besides avocado, the sauce is a mixture of garlic, arugula, lemon juice, olive oil, salt and pepper. I sometimes think of this dish like avocado pesto pasta minus the nuts and cheese.
With those flavors, then it just makes sense with pasta.
The Ingredients: Avocado Pasta Recipe
This is what you need for this vegan avocado pasta recipe:
- Pasta: Use a long sturdy noodle like bucatini, spaghetti or fettuccine.
- Avocado: Make sure your avocado is very ripe.
- Garlic: You can mince the garlic cloves right in the food processor.
- Arugula: This leafy green adds a peppery kick.
- Lemon juice: To keep the sauce green and give it nice brightness, include the juice of a lemon.
- Olive oil: Since this is a no-cook sauce, I like extra virgin olive oil for its flavor.
- Salt & pepper: The sauce is seasoned with just salt & pepper.
- Chopped parsley or chives: For an herby finish, I sprinkle on chopped parsley or chives or both.
How To Make 15-Minute Vegan Avocado Pasta
First, I get a pot of salted water on the stove. Once it reaches a boil and is bubbling away, I drop in the pasta.
That gives me about 10 minutes to tackle the sauce which is more than enough time.
I mince a couple peeled garlic cloves in the food processor. Then I add the rest of the ingredients, scooping out the flesh of an avocado, along with arugula, lemon juice, olive oil, salt and pepper.
Next, I switch on the motor and puree the ingredients until they are smooth and combined.
When the pasta is al dente, I use tongs to move it to a large bowl. I like to do it this way to keep a bit of the cooking water clinging to the noodles.
Finally, I stir the avocado sauce into the pasta.
After I divide the vegan avocado pasta onto plates or into bowls, I finish it with chopped fresh herbs like parsley or chives.
Can You Add Vegetables?
Of course! This is how I put to use leftover veggies I have in my fridge. You can warm them by giving them a quick zap in the microwave. Seriously! Then just stir them into the pasta.
Avocado pasta is a great option for a quick and easy weeknight dinner. Vegetables like roasted tomatoes, sautéed mushrooms or grilled corn work really well, but don’t hesitate to include others like zucchini, peppers or even roasted sweet potatoes.
More Avocado Recipes
Southwestern Pasta Salad
Grilled Corn and Avocado with Cilantro Pesto
Veggie Fajita Bowls
Chipotle Roasted Cauliflower Tacos
Caprese Avocado Toast
15-Minute Vegan Avocado Pasta
Ingredients
- 10 ounces bucatini spaghetti or fettuccine
- 2 garlic cloves, peeled
- 1 ripe avocado
- 1 cup baby arugula
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Chopped parsley or chives for serving
Instructions
- Cook the pasta in a pot of boiling salted water according to the manufacturer’s instructions. Use tongs to transfer the pasta to a large bowl.
- While the pasta is cooking mince the garlic in a food processor or blender. Halve the avocado, pit it and scoop out the flesh into the food processor. Add the arugula, lemon juice, olive oil, salt and pepper and puree into a sauce.
- Stir the avocado sauce into the pasta. Top with fresh herbs before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really liked this super creamy sauce. I subbed spinach for the arugula and added charred corn and pine nuts on top and used Banza linguine because we had it in the pantry. Next time, I’ll add 1/2 the lemon and taste the sauce before adding the rest …I think I had a pretty large lemon compared with my avocado …and try it with bucatini. I’d also experiment with roasting the garlic first. Thanks for a yummy dinner!
Had just a few minutes and a very ripe avocado to spare to throw together a quick pasta dinner, and this recipe delivered DELICIOUSLY!! I also threw in a tablespoon of vegan parmesan cheese and a pinch of red pepoer into the food processor, and my husband, who is not vegan but eats it out of necessity, said it was amazing! Kudos for a quick pasta keeper recipe!👍👏♥️
Rosalie–that’s so great to hear you and your husband enjoyed it!
Love it 🙂