Pasta Avocado

Avocado PastaThis is a creamy, dreamy pasta recipe to die for, and I am kicking myself because I didn’t think of it before.

My Pasta Avocado — or Avocado Pasta — comes from a combination of my two favorite cuisines — Italian and Mexican. And it’s so simple, you can put it together in minutes, really, with a minimum of cooking involved. Now that’s a summery dish for you.

I am quite probably the world’s biggest fan of guacamole, that delicious medley of avocados, cilantro, onions and lime — is there a soul alive who isn’t  — and to make this sauce I married all of these flavors. I caramelized the onions and garlic first so they wouldn’t taste too oniony and garlicky in the finished sauce and this little effort added a ton of sophistication to the dish. Then I cooked linguine pasta and drenched it in all this heavenly goodness. If you’re not yelling Holy Guacamole! around now, you really ought to.

Avocado PastaIt was a long day and I had almost made up my mind not to blog today, but then I couldn’t wait to share this post with you. Also– in case you haven’t noticed– I’ve  been working slowly on redesigning the blog and giving it a cleaner, neater, more organized look. It’s still a work in progress and there will be more changes in the days to come, but by the end of it I hope to have, among other things, a better organized Recipe Index for you.

Ok, so this is as much chatter as I can manage today. More to come soon, but here– before I drop into oblivion– is the recipe. Enjoy all!

Avocado Pasta

Pasta Avocado
Prep time
Cook time
Total time
Recipe type: Pasta
Cuisine: Italian/Mexican
Serves: 4
  • 8 ounces linguine pasta, cooked per package directions until al dente
  • 1 avocado, pitted and flesh scooped out
  • 1 tsp extra virgin olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, sliced
  • ¼ cup chopped cilantro leaves
  • Juice of 1 lime
  • 1 tsp red pepper flakes or cayenne (use paprika for less heat)
  • Salt to taste
  1. Heat the oil and add the onions with a pinch of salt.
  2. Saute the onions, stirring frequently, until they caramelize and turn golden-brown. About halfway through, add the garlic and let it also cook with the onions.
  3. Place the onion and garlic mixture in the bowl of a food processor or blender along with the avocado, cilantro, lime juice and red pepper flakes. Process until you have a fairly smooth sauce. It will have a pesto-like consistency.
  4. Remove the guacamole sauce to a bowl, add the cooked pasta, and toss well to mix.
  5. Serve immediately.
Nutrition Information
Calories: 303 Fiber: 5.2 grams Protein: 8.2 grams

Avocado Pasta

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  1. jcc2750 says

    Hello Vaishali, Thank you so much for creating this blog and sharing your recipes. Every one I have tried has been fantastic and I look forward to each addition. Joan

  2. says

    Oh creamy dreamy sums it up nicely. There was a time when I disliked avocado, I shudder to think I would have gone thru this world not discovering this gorgeous fruit.
    I will try this with bow tie ( the only pasta I have on hand) for the son’s lunch box. Thank u!

    • says

      Thanks, Pallavi, hope you try it. I can’t believe you didn’t like avocado once– and so relieved you do now, because it’s just so amazing. :)

  3. Val Lewis says

    Looks fantastic…but was wondering about maybe adding in a half packet (say 1/2c) of silken tofu for extra creaminess and protein…would one need to adjust any of the other ingredients?

    • says

      Hi Val, adding tofu for protein is a great idea. Depending on your taste, you might need to add more of the seasonings, like salt, pepper and lime juice — I know I would. Allbest!

  4. says

    I love avocado on anything and am excited California avo season is coming into swing now (I’m on the west coast here!). I’ve done something like this as a dressing for cucumber salad–really refreshing in the summer!

  5. says

    I made this pasta dish last night and it was superb. I loved the tartness of the lime and the creaminess of the avocado. Perfect combination. Thank you for sharing.
    So, about Toronto……

    • says

      Mary, so thrilled you tried and liked it. I love the lime and avocado too– that’s why I guess guacamole is such a hit! :) And if you keep up with this, I’ll be moving to Toronto next! :)

  6. Sheela says

    OMG! Cooked this for Friday quick dinner and it tasted yummmy.
    Simple yet delicious. The best part is, it is healthy and I piled my pasta plate with less guilt :)

    Thanks for sharing Vaishali!

    a big hug…

    • says

      Sheela, thanks for letting me know– so happy you tried it, and liked it. I think the guilt-free eating is the best part about eating healthy, isn’t it? Hugs back to you. :)

      • Sheela says

        And tried again :) This recipe is a keeper…I am a sucker for simple, healthy tasty recipes
        Will remember you each time i cook and devour the pasta Avacoda.

        Thanks again!

        • says

          Thanks, Sheela, I am a sucker for healthy and simple recipes too. I am glad this has become one of your favorites. I know I will be making it again and again. :)

  7. Elly says

    Hi Vaishali,

    I just tried this, and it was divine! Avocado is my absolute favourite, but I’d never have thought to try it with pasta. I had some pine nuts in the cupboard, so toasted a few to add as a garnish – it made it even richer, but it was *so* nice. Thanks for sharing the recipe!

  8. Eric says

    Just made this tonight! Amazing!!! I was a little hesitant to put so much crushed red pepper, but I should have put more! Next time I’m going to try cayenne for a real kick. I can’t wait to try more of your recipes!

  9. Meena says

    hello Vaishali,
    First time visiting your blog. Tried this recipe and loved it. My son was skeptical about the green sauce for the pasta; he tried a spoon and fell in love with it. :-)

    Thanks for sharing this simple yet healthy recipe :-)

    • says

      Hi Meena, welcome to the blog, and so glad you tried the avocado pasta. Also thrilled your son liked it– passing the kid test is very important indeed! :)

  10. Karen says

    Hi Vaishali,
    What would you recommend as a side dish with this? I’m thinking something rather simple, such as steamed broccoli florets. I’m looking forward to making this; I’m going to toss it with flax seeds and top with a sprinkle of hemp hearts. I’ve been experimenting with the turmeric paste I use to make Golden Milk, so I’m going to add a teaspoon in the place of the red peppers.

    • says

      Hi Karen, a simple stir-fry of bell peppers would be great, or broccoli sounds like a great idea too. I served it with a leafy salad. I like the idea of topping with hemp hearts. One note about turmeric– it does tend to be very bitter and I don’t think the flavor will really work with this pasta. If you try it, let me know how it was.

      • Karen says

        So far, I’ve liked it just fine, but other folks may have to get used to it. Tonight I used it to make yellow rice, and it was fantastic! I don’t use straight turmeric, I use the paste. I’ll be sure to post when I make the pasta with it! I started making this paste when I heard it was good for inflammation. For the first time in my life, I’ve been able to sleep all night, every night, with no pain from an old injury. I’m 53 now, and I’ve had this pain since I was 16.

        • says

          You’ve inspired me. I sometimes make turmeric milk for colds out of habit– my dad always made it for us when we were sick– but now I am going to try drinking some golden milk every night.

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