Avocado Pasta

There’s something truly special about a bowl of Avocado Pasta. I remember the first time I made it; the sun was shining, and I wanted something light yet filling. As I mashed a perfectly ripe avocado, the vibrant green color reminded me of summer. This dish has become a staple in my kitchen, a quick and easy recipe that never fails to impress. Whether it’s a lunch for one or a dinner party, Avocado Pasta is always a hit. The creamy texture of the avocado blends perfectly with the pasta, creating a dish that’s as delicious as it is beautiful.

What’s In This Avocado Pasta

When it comes to the ingredients for Avocado Pasta, each one plays a crucial role in creating the dish’s delightful flavor and creamy texture. The key players include fresh avocado, whole wheat pasta, and a handful of herbs that boost the taste. Together, they blend into a sauce that’s rich yet refreshing, perfect for any meal.

• 8 ounces whole wheat pasta: I used orecchiette, which holds the sauce beautifully, creating a delightful bite in every forkful.
• 1 pound asparagus: Tough ends trimmed and cut into one-inch pieces, adding a crunchy yet tender texture that complements the creamy sauce perfectly.
• 1 medium ripe avocado: The star of the show! Halved, peeled, and pitted, it blends into a creamy sauce that’s both nutritious and delicious.
• 1 clove garlic: Peeled and adds a subtle depth of flavor to the sauce without overpowering the dish.
• ¼ cup nonfat plain Greek yogurt: This gives the sauce a creamy consistency while keeping it light and tangy.
• ¼ cup fresh parsley leaves: Plus additional for garnish, adding brightness and a fresh herbaceous flavor.
• ¼ cup fresh basil leaves: Also for garnish, basil offers a sweet and aromatic touch that pairs wonderfully with the avocado.
• 2 tablespoons fresh lemon juice: Adds a zesty kick that balances the richness of the sauce.
• ½ teaspoon kosher salt: Plus additional for cooking the pasta, essential for enhancing all the flavors.
• ¼ teaspoon ground black pepper: A pinch offers a mild heat that elevates the dish.
• 1 tablespoon extra-virgin olive oil: Used to sauté the green onions, adding richness.
• 4 small green onions: Thinly sliced, they provide a mild onion flavor that softens when cooked.
• 2 cups fresh arugula: Adding a peppery touch that contrasts beautifully with the creamy sauce.
• 1 cup frozen peas: They add a sweet pop of flavor and vibrant color to the dish.
• Freshly grated Parmesan: Optional for serving, it adds a savory note that complements the entire dish.

The Method for Avocado Pasta

Making Avocado Pasta is a straightforward process that anyone can master. With just a few steps, you’ll have a delicious meal ready to enjoy. Follow along as I guide you through each part of the process.

1. Start by bringing a large pot of salted water to a boil. This is essential for cooking the pasta. Remember, the water should taste like the sea!
2. Add the pasta to the boiling water and cook until it’s al dente, following the package instructions. About three minutes before the pasta is due to finish, add the asparagus. This ensures both the pasta and asparagus are perfectly cooked.
3. Before draining, reserve one cup of the pasta water. This starchy water can help adjust the consistency of your sauce later. Once ready, drain the pasta and asparagus and set them aside.
4. While your pasta cooks, prepare the creamy sauce. In a food processor or blender, combine the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper. Blend on high for twenty to thirty seconds until smooth. Don’t forget to scrape down the sides to ensure everything is well combined.
5. In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the sliced green onions and cook for two to three minutes until they soften and become fragrant.
6. Next, toss in the arugula and frozen peas, cooking for an additional two minutes until the arugula wilts. This adds a fresh and vibrant flavor to the base.
7. Remove the pan from heat and stir in the drained pasta and asparagus. Pour over the creamy avocado sauce and toss gently to combine. If the mixture seems too thick or clumps together, add a bit of the reserved pasta water until you reach the desired consistency.
8. Lastly, taste and adjust seasoning with additional salt or pepper if desired. Serve immediately, and don’t forget to top with some freshly grated Parmesan if you like!

Substitutions and Tips

Preparing Avocado Pasta is not only easy but also allows for a range of delicious variations. Here are my tips to make this dish even better!

• Storage: Refrigerate leftover Avocado Pasta in an airtight container for up to four days. The flavors will continue to meld.
• Freezing: You can freeze this dish in a freezer-safe container for up to three months. Just let it thaw overnight in the refrigerator before reheating.
• Pairings: Serve with a side salad or garlic bread for a complete meal. The freshness of a salad complements the creamy pasta beautifully.
• Add Protein: For a heartier dish, consider adding grilled chicken or shrimp. They pair wonderfully with the flavors in Avocado Pasta.
• Herb Variations: Don’t hesitate to experiment with different herbs. Dill or cilantro can provide exciting flavor twists.
• Spice It Up: If you enjoy some heat, feel free to add chili flakes or a dash of hot sauce for a kick!

What Goes Well With This Avocado Pasta

Pairing Avocado Pasta with the right accompaniments can elevate your dining experience. Here are some suggestions:

• Grilled Vegetables: Serve with a side of grilled vegetables like zucchini, bell peppers, or eggplant. Their smokiness complements the creamy pasta.
• Garlic Bread: Crunchy garlic bread is a classic pairing. It adds texture and is perfect for scooping up the creamy sauce.
• Fresh Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette adds freshness to your meal and balances the richness of the Avocado Pasta.
• Perfect for Lunch or Dinner: This dish works beautifully for both lunch and dinner. It’s light enough for a midday meal yet satisfying for an evening feast.
• Seasonal Pairings: In spring, consider serving with a side of fresh strawberries or a light fruit salad. The sweetness complements the Avocado Pasta perfectly.
• Picnic Ready: This recipe is also great for picnics! Just pack it in a container, and you’re ready for a delightful outdoor meal.

FAQ

Conclusion

Avocado Pasta is a unique and delightful dish that brings together fresh ingredients and vibrant flavors. It’s perfect for any occasion, from a quick weeknight meal to a fancy dinner party. I encourage you to give it a try; once you taste the creamy goodness, you’ll wonder how you lived without it!

Avocado Pasta

The ultimate comfort food, Avocado Pasta is creamy, fresh, and incredibly satisfying. Packed with healthy ingredients, it's the perfect easy weeknight dinner. With just a few simple steps, you can whip up a dish that will impress everyone at the table!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces whole wheat pasta I used orecchiette
• 1 pound asparagus Tough ends trimmed and cut into 1-inch pieces
• 1 medium ripe avocado Halved and peeled with the pit removed
• 1 clove garlic Peeled
• ¼ cup nonfat plain Greek yogurt
• ¼ cup fresh parsley leaves Plus additional for garnish
• ¼ cup fresh basil leaves Plus additional for garnish
• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt Plus additional for cooking the pasta
• ¼ teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 4 small green onions Thinly sliced (about 1/2 cup)
• 2 cups fresh arugula
• 1 cup frozen peas
• Freshly grated Parmesan Optional for serving

Equipment

• Oven
• Large Pot
• Grater
• Chef's Knife
• Blender
• Peeler
• Food Processor
• Frying Pan
• Wooden Spoon

Method

 

1. Bring a large pot of salted water to a boil. Add the pasta. About three minutes before the pasta is due to finish cooking to al dente, add the asparagus and cook an additional three minutes, or until the pasta is al dente. Reserve one cup pasta water, drain the pasta, and set aside.
2. While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for twenty to thirty seconds, until smooth, stopping to scrape down the bowl as needed.
3. In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook two to three minutes, until soft. Add the arugula and peas and cook another two minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus.
4. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.

Notes

• Tip 1: Refrigerate pasta in an airtight storage container for up to four days.
• Tip 2: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• Tip 3: Freeze pasta in an airtight freezer-safe storage container for up to three months. Let thaw overnight in the refrigerator before reheating.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!