Creamy Avocado Pasta
I’m just going to say it. This recipe is life-changing. No joke.
Cream sauces are something that I normally just don’t do. It’s not that I don’t love them. I’m not that crazy. They simply aren’t worth it to me. As an RD I can’t keep myself from mentally computing all the calories I consume. And I’d rather save my splurges for something like this or this.
My oldest daughter, in particular, can’t get enough cream sauces. Because I’m mean nutritionally saavy, I rarely make them. In fact, any chance she gets she’ll order fettucini alfredo in a restaurant. If they had it at McDonald’s, she’d order it.
Even though I’m quite well known for trying to spiffy up certain recipes to make them healthier, I can’t see the point of healthifying a good carbonara or alfredo. It is what it is. And healthy, it isn’t.
Enter this incredibly easy, 15-minute dish. All you have to cook is the spaghetti. The sauce whips up in the food processor while the pasta cooks. That’s it. Dinner is prepared.
I had to tell the kids we were having green dinner for St. Patrick’s Day and that it was “Pesto Alfredo”.
(I’m not above lying to my kids in the interest of their health)
They totally bought it. My older daughter enjoyed it so much she didn’t even balk when I revealed the secret ingredient.
The flavor of this pasta is incredibly similar to a creamy pesto. If you love avocados as much as I do, or if you love pesto, I suggest you make this immediately.
- 12 ounces spaghetti
- 2 tablespoons extra virgin olive oil
- 3 small garlic cloves
- 1½ ripe avocados, pitted
- juice from ½ lemon
- 1 teaspoon dry basil (or 1 tablespoon fresh)
- 2 tablespoons extra virgin olive oil
- ½ tsp kosher salt
- dash of black pepper
- ¼ cup milk (I used 1%)*
- Parmesan or Pecorino Romano cheese for serving*
- Put spaghetti on to boil according to directions on box
- While spaghetti cooks, process the garlic and olive oil until the garlic is at least coarsely chopped. Add the remaining ingredients except the milk and process until smooth. Finally add the milk at process until incorporated.
- Drain the spaghetti and spoon the sauce mixture into hot pasta pot. Add the spaghetti and stir well until fully combined
- Serve with fresh grated cheese of your choice
Adapted from Oh She Glows
{ 29 comments… read them below or add one }
Avocado is my favorite food. I MUST try this. Looks fabulous!!!
Thanks Stephanie. Let me know what you think!
This sounds soo good. I have to try it. I am with you on cream sauces. I am not a fan, so not worth the calories, when I could use those calories on something like ice cream. I made a spinach basil pesto cream sauce tonight, but just made it creamy with some parmesan and 1% milk. It actually turned out better than I expected. Even my toddler gobbled it up.
Well I love avocados and this dish looks tasty and beautiful! You gotta do what you gotta do to get your kids to eat green!
I’m such an avocado freak. I could probably add them to anything but I think this recipe could even convert the avocado hater.
I hate avocado but for this pasta I can make exceptions - looks delicious
Cheers
Choc Chip Uru
If my kids will eat it, trust me, you can’t tell it’s avocados
Looks simple, delicious, and easy to prepare in large quantities for leftovers during a busy week. I like that there are some good vitamins snuck in there that kids would not even notice. I’d probably add some cooked spinach and go a little crazy with the parmesan! hope you have a great weekend!
I’m not sure if the avocados will turn brown if this is made in advance. Maybe the lemon and milk would inhibit it?
I love pesto AND avocados so I know I will love this!! Seriously, I can’t wait to try it. Thanks for sharing!
Thanks, Katherine! And thanks, as always, for hosting a great blog hop.
This is a perfect spring recipe! What a great idea to add the avocado. I’m so glad I found you via Katherine’s Blog Hop!
Thank you, Abby! Isn’t Katherine’s blog wonderful?
I love this recipe, and I know my kids will devour it too! I just pinned it and will be making it this week. Loving your fun blog too
Thank you, thank you! I’m blushing again
I’ve just tried it - divine. Will def be making this again, so quick and easy. I added mushrooms to the spaghetti as it cooked and I reckon some bacon would go well with it too for meat eaters.
I’m glad you liked it! I actually had it three times last week.
Thats a lovely idea to add Avacado to the Pasta.. Wondering why I never thought of it, should be my next weekend hit
am glad to follow u
Thanks, Nupur. Let me know how you like it!
Your comment just made my week!! Is it wrong to say…a girl can never have too many? haha. I kid. Thank you for such a huge compliment
I love your blog too! And congrats to you!!
Must try! Creamy sauces are avoided at my house because of the calories! this looks great! and the site is looking AMAZING with the new makeover!
I mean, avocados do have a lot of calories but they’re good calories!
I never made avocado pasta, but I think that I should try it!
Give it a try, it’s so easy!
I love this recipe, it is simply delicious. A must try for me.
This looks amazing! Can’t wait to try. I have saved and buzzed on Foodbuzz
Thanks! I’m glad you were able to find it.
Hi , am from UK and your recipe isn’t very clear to me how much milk i should use, is that a quart of milk (as in 2 pints of milk?) it seems like an awful lot, thanks
Oh, thanks for pointing that out! It was supposed to say 1/4 cup which is 2 ounces or 60ml. Just enough to thin out the sauce a bit. I hope you like it!
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