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Creamy Avocado Pasta

Farah Abumaizar
Easy, healthy and delicious, this creamy avocado pasta may just become your new go to.
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories 320 kcal


  • 200 g pasta (I used whole wheat spaghetti) (7 oz)
  • 1 large avocado, pitted and scooped out of shell
  • 1 lime, juiced
  • 2 cloves garlic
  • 1/4 cup coriander (cilantro)
  • 1 tbsp good quality olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch red chili flakes optional
  • 2 tbsp toasted pine nuts optional


  • Cook your pasta according to package instructions. When draining the cooked noodles, reserve some of the pasta water in case you want to thin your avocado sauce.
  • Place all the remaining ingredients in a blender (avocado, lime juice, garlic, coriander, olive oil, salt, pepper, red chili flakes if using, and toasted pine nuts if using). Blend until smooth and creamy.
  • Toss the cooked pasta with the avocado sauce. If it's too thick for your liking, add a little of the reserved pasta water and toss to combine.
  • Serve immediately and top with extra pine nuts and red chili if desired. 


If you have extra sauce, you can place it in a shallow bowl and drizzle a thin layer of olive oil on top, and stick some clingfilm directly on the surface. This will help prevent avocado from browning. This is best enjoyed fresh, however, but you can refrigerate for up to 1 day.
Keyword avocado, healthy, italian, pasta