Creamy Avocado Pasta

Creamy Avocado Pasta

Summer is coming! Summer is coming! And I’m on the move to find light, healthy, and tasty dishes that make use of all the produce that summer has got to offer. After browsing on Pinterest, I came across a Creamy Avocado Pasta recipe by Oh She Glows that I just HAD to make. Here is my version of this delectable pasta.

Creamy Avocado Pasta Ingredients

Ingredients:

  • 1/2 ripe avocado. (think creamy consistency)
  • 1/2 lemon (will vary with your personal taste preference)
  • 5 Basil leaves
  • 1/2 tbsp. Garlic Salt
  • 1/2 tbsp. Black Pepper
  • 1/2 tbsp. Olive Oil
  • 2 cups cooked pasta

*You can vary any of these ingredients to suit your own taste.

Directions:

Step 1. Cook your pasta according to the directions on the packet (or al dente), drain, then set aside.

Step 2. Add the avocado, some lemon juice (I only squeezed about half my lemon half), basil, black pepper, and garlic salt to a food processor. Process until everything has reached a creamy consistency.

creamy-avocado-pasta-food-processorStep 3. Check the taste of the sauce and adjust it according to your preferences. Once you’re satisfied with the sauce, add the sauce in batches to the cooked pasta. Take some time to coat all the pasta well before adding more–you may find you want more or less sauce.

Step 4. That’s it! You can eat it hot, or eat it my way which is refrigerated. Seriously, this makes a really tasty cold pasta dish. Also, if you plan on saving the leftovers for a day, use a little more lemon so that the avocado doesn’t brown.

creamy-avocado-pasta-final

Don’t you think this dish could even use some parmesan cheese on top? I’m going to be making this dish all summer long.

12 thoughts on “Creamy Avocado Pasta

  1. Pingback: Creamy Avacado Pasta Salad - Whistler Cheap and Healthy

  2. Did you mean tablespoon for the garlic salt? I just made this and it is beyond salty! I’m going to have to start again I think!!! With a teaspoon instead.

    • Hi Aless,

      I did mean tablespoon (half, if that makes sense!) for the garlic salt. The thing about garlic salt and this recipe is that it’s best to sprinkle to taste. Some of the varying factors like the basil, lemon, or avocado may require you add more/less garlic salt to balance out the dish. Plus, everyone’s palette is a little different so the garlic salt should be added little by little to achieve the taste you’re looking for. Hope that helps! Thanks for trying the recipe and for the feedback!

  3. I’m making this Sunday for a Fathers Day BBQ. I’m using a pound of pasta, two avocados, cherry tomatoes and cheeeeeeese! Can’t wait, thanks!

  4. I made this today and found it to be a bit too lemony for my liking (I used half a lemon for a WHOLE avocado, too!), and I usually love lemon juice in everything. Lime juice may be a good alternative as well. Other than that, it was delicious with some parmesan thrown in there.

  5. Hi! You mention olive oil in the recipe, but don’t mention where to use it! Do you mix it in with everything else in the food processor?

    Thanks!

  6. Pingback: Five Hearty Cold Salad Recipe Ideas | Todays Recipe Pro!

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