Looking for a quick, vibrant, and naturally vegan pasta dish? This Avocado Pasta delivers a luscious, creamy sauce without any dairy. Ripe avocados are blended with fresh basil, garlic, lemon juice, and olive oil to create a silky sauce that coats every strand of spaghetti perfectly.
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Bright cherry tomatoes and sweet corn kernels add pops of color, texture, and freshness. It’s light yet satisfying — ideal for busy weeknights, meatless Mondays, or when you want something delicious without turning on the oven for long.
Easy and quick vegan dish in less than 20 minutes.
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AVOCADO PASTA RECIPE
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INGREDIENTS:
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12 ounces/340g spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup/63g fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup/42g olive oil
1 cup/250g cherry tomatoes, halved
1/2 cup/63g canned corn kernels, drained and rinsed
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DIRECTIONS:
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
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In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
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Serve immediately.
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