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Avocado Pasta

Avocado Pasta! If you haven't tried making creamy pasta sauce using avocados, you've been missing out! A no-cook avocado pesto sauce comes together in minutes; tossed with your favorite pasta, it's a healthful meal that you'll want to make again and again! 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • Food processor
  • Medium pot


  • 1 pound pasta of your choice I used GF egg fetuccini
  • 2 small avocados halved, peeled & seeded
  • 2 cups arugula
  • ½ cup fresh basil leaves
  • ½ cup sliced almonds toasted
  • 1 lemon juiced
  • 2 cloves garlic
  • ½ teaspoon sea salt
  • ½ cup grated parmesan divided


  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and reserve about ½ cup of the pasta water.
  • Meanwhile, make the avocado pesto: Place avocado, arugula, basil, ¼ cup toasted almonds, lemon, garlic, sea salt and ¼ cup grated parmesan cheese in the bowl of a food processor (or in a blender). Process until totally smooth. If the mixture is too thick, you can add a tablespoon or two of water to loosen the mixture and help it process.
  • Toss together cooked pasta and avocado pesto in the pasta pot or in a large serving dish. Add pasta water a tablespoon at a time, if needed, to help loosen the sauce.
  • Serve pasta hot with a sprinkle of remaining toasted almonds and parmesan cheese if desired.