Quick and Easy Avocado Pasta Recipe

15-Minute Avocado Pasta! This pasta comes together so quickly with no fancy equipment needed. Jump to the Avocado Pasta Recipe or watch our quick recipe video showing you how to make it.

It’s hard to believe, but you only need avocado for the creamy avocado sauce. No butter or cream, just avocado! I love how easy this is and the fact that I can make it in less than 15 minutes is a real bonus, especially during the week. We love this recipe so much that we’ve even made a version swapping sweet potato noodles for the pasta.

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How to Make the Best Avocado Pasta

The great thing about this recipe is that in the time the pasta takes to cook, we can make the creamy avocado sauce.

How to Make the Best Avocado Pasta Recipe

Simply add avocado to a bowl and mash really well with a fork.

A ripe avocado is ripe is best for this, otherwise there won’t be much flavor. An avocado is ripe when it gives slightly when squeezed. You can see our tips for buying, cutting and storing avocados here.

Add a little flavor — we like fresh garlic, lemon juice, salt and pepper. A microplane helps with the garlic — If you don’t have one, just mince the garlic finely. Use a fork to mash everything together. You can also use a food processor, but we hate cleaning it, so a fork is our go-to.

Mash avocado and then add water

Once the pasta is cooked, add a little pasta water to thin out the sauce. Then throw in tomatoes, chopped green onion, and the cooked pasta. After a good toss, the sauce should coat the pasta — if you need too, you can add a little more water to thin things out a bit.

How to Make Avocado Pasta

That’s it! Your very own bowl of creamy avocado pasta.

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Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Quick and Easy Avocado Pasta Recipe

  • PREP
  • COOK

Fast, fresh and so easy. The longest part of this recipe is cooking the pasta. The avocado “sauce” is made in minutes. In the recipe, we call for grated garlic. To do this, we use a microplane grater. If you do not have one at home, make sure you mince the garlic very finely before adding. Choosing avocados can be a little tricky, for our tips, see our thoughts on how we choose and store avocados.

Makes 3 servings

You Will Need

9 ounces dry pasta

1 medium tomato, diced

1 green onion, finely sliced

1 large ripe avocado

1/4 teaspoon finely grated garlic

Juice from 1/4 of a lemon

Salt and fresh ground pepper, to taste


    Bring a pot of salted water to the boil and cook pasta according to package directions. Once cooked, reserve 1/2 cup of hot pasta water then drain pasta.

    Mash avocado in a large bowl. Stir in the garlic and lemon juice then season with salt and pepper, to taste.

    Stir in a 1/4-cup of the reserved pasta water. Add pasta, tomatoes, and green onion then toss until the pasta is completely coated by the sauce. If the sauce is too thick, add a little more pasta water.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 359 / Protein 12 g / Carbohydrate 60 g / Dietary Fiber 7 g / Total Sugars 3 g / Total Fat 8 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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88 comments… Leave a Comment
  • Jeff Cooper June 9, 2018, 8:00 pm

    I love this! There are so many variations I can think of to change it up! South of France Avocado Pasta: use shallots instead of onion, white wine instead of pasta water, add goat cheese, dill and whole grain mustard. Italian version, use red wine in place of pasta water, add fresh basil and oregano. Taiwan version substitute pineapple juice for the pasta water, minced ginger, and shredded coconut, and minced pineapple instead of the tomatoes. Asian version would be to julienne the green onion, green and red pepper, grated ginger, plum wine or soy sauce for the pasta water and thicken with corn starch (do this in a separate bowl first or in a small pan on the stove, add sugar snap peas in place of the tomatoes

  • Elli April 16, 2018, 4:15 pm

    This looks super yummy and I plan on making it soon!!

  • Tony February 11, 2018, 10:28 pm

    Thank you very much. Made it for the in laws and it was a big hit! Just want to say I added a kick of crushed red pepper and southwestern spice to add to the Mexican feel. I also added corn and shrimp. Truly a great meal.

  • Veronica November 15, 2017, 2:50 am

    I made some changes to the original recipe. Two Acocados instead of one. I also added a small jar of artichoke hearts to the dish for more flavor. Also added basil like the lady in the video suggested. If I had to do it again, I would use sun-dried tomatoes instead of fresh. I love the idea of avocado sauce to pasta though, and will probably make this again. Also, it took more than 15 ‘min. But well done!

  • Elizabeth September 5, 2017, 12:19 pm

    Does this end up as a hot or cold meal? Looks a good way to use up yesterday’s excessive guacamole!

    • Adam November 15, 2017, 2:51 pm

      Hi Elizabeth, you can serve it either way. I prefer it hot.

  • Lorraine August 6, 2017, 3:26 pm

    I just made your quick easy quacamole and my husband who swears he hates avocado can’t stop eating it. My Hispanic great neighbor brought me the biggest avocado I have ever seen. Thanks, everyone should try it.

  • Emilia Charvet June 7, 2017, 4:52 pm

    going to make it for my husbands healthy lunch.

  • Mica May 26, 2017, 2:06 am

    Loved it!

  • Samantha April 24, 2017, 3:11 pm

    Really quick and absolutely delicious :O)


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