Nut-Free Creamy Avocado Pasta
Indulge in the luxury of a velvety pasta dish with this Nut-Free Creamy Avocado Pasta recipe—perfect for a quick weeknight meal or an impressive dinner party dish. Featuring ripe, buttery avocados blended with zesty fresh lemon juice, aromatic garlic, and fragrant basil, this silkily smooth sauce is tossed with al dente pasta for a guilt-free comfort food experience. A touch of grated Parmesan adds savory depth, while vibrant cherry tomatoes and a pinch of red pepper flakes bring freshness and a subtle kick. Ready in just 25 minutes, this recipe is nut-free, vegetarian, and packed with healthy fats, making it a wholesome and rich alternative to traditional cream or pesto sauces. Serve it with a sprinkle of extra cheese or fresh herbs for that final touch of indulgence!
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Recipe Information
Ingredients
- 12 ounces Pasta (spaghetti or fettuccine)
- 2 whole Ripe avocados
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Extra virgin olive oil
- 2 whole Garlic cloves
- 0.5 cup Fresh basil leaves
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cherry tomatoes
- 0.25 teaspoon Red pepper flakes
Instructions
Bring a large pot of salted water to boil. Add the pasta and cook according to the package directions until al dente. Reserve 1 cup of pasta water and then drain the remaining water from the pasta.
While the pasta is cooking, cut the avocados in half, remove the pits, and scoop the flesh into a food processor.
Add the lemon juice, olive oil, and garlic cloves to the food processor. Blend until smooth and creamy.
Add fresh basil leaves, Parmesan cheese, salt, and black pepper to the processor. Blend until the mixture is well combined and smooth.
Halve the cherry tomatoes and set aside.
Once the pasta is cooked and drained, return it to the pot. Add the avocado sauce to the pasta and toss to thoroughly coat the pasta, adding reserved pasta water as needed to achieve the desired consistency.
Gently fold in the halved cherry tomatoes and sprinkle red pepper flakes over the top.
Serve immediately, garnished with additional Parmesan cheese and basil leaves if desired.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 7.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
