Homemade Avocado Pasta

If you ask me, creamy pasta doesn’t need to come from a jar of sauce.

This simple avocado pasta takes about 20 minutes from start to finish and relies on ripe avocados to create a smooth, rich coating for the noodles. Fresh tomatoes and green onions add a pop of color and a bit of crunch.

The avocados get mashed with garlic, lemon juice, and a splash of pasta water to create an easy sauce that clings to every strand of linguine. A drizzle of olive oil and a sprinkle of red pepper flakes round out the flavors.

It’s a weeknight-friendly dish that feels a little special, perfect when you want something satisfying but don’t feel like spending hours in the kitchen.

What Kind of Avocado Should I Use?

The key to great avocado pasta is using a ripe avocado that’s ready to go. You want one that gives slightly when you gently squeeze it, but isn’t so soft that it’s mushy or has brown spots inside. If your avocados are still firm, just leave them on the counter for a day or two until they’re perfectly ripe. Hass avocados are the most common variety you’ll find at the store and they work perfectly for this recipe since they’re creamy and have that rich, buttery flavor that makes the sauce so good. If you accidentally buy one that’s not quite ripe enough, you can still use it, but you might need a bit more pasta water to help blend everything smoothly.

Options for Substitutions

This simple pasta dish is pretty forgiving when it comes to swaps:

• Pasta: Any pasta shape works here – spaghetti, penne, fusilli, or even whole wheat pasta if you prefer. Just cook according to package directions and save that pasta water!
• Avocado: The avocado is really the star of this sauce, so I’d recommend keeping it as is. Make sure it’s ripe and creamy for the best texture.
• Tomato: Cherry tomatoes (halved) or grape tomatoes work great if you don’t have a regular tomato. You can also use sun-dried tomatoes for a different flavor – just chop them up finely.
• Green onion: Regular yellow or red onion works too, but use less (about 2 tablespoons finely diced) since they’re stronger in flavor. Chives are another nice option.
• Lemon juice: Lime juice makes a good substitute and adds a slightly different citrus note. You can also use white wine vinegar in a pinch – just start with a teaspoon and add more to taste.
• Fresh garlic: Garlic powder works if you don’t have fresh – use about 1/8 teaspoon instead of the grated garlic.

Watch Out for These Mistakes While Cooking

The biggest mistake with avocado pasta is letting your pasta cool down too much before mixing it with the sauce, which prevents the avocado from becoming creamy and smooth – you want that hot pasta to help melt everything together.

Another common error is choosing an underripe avocado that won’t mash properly, so make sure your avocado gives slightly when you press it and has dark, almost black skin before you start cooking.

Don’t skip reserving that pasta water before draining, as it’s the secret ingredient that helps the avocado sauce coat every strand of pasta instead of clumping up in the bowl.

Finally, this dish is best served immediately since avocado oxidizes and turns brown quickly – if you need to prep ahead, squeeze extra lemon juice over the top and press plastic wrap directly onto the surface to keep air out.

What to Serve With Avocado Pasta?

This avocado pasta is pretty filling on its own, but I love serving it with grilled chicken or shrimp on top to make it more of a complete meal. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette keeps things fresh and balances out the creaminess of the avocado sauce. If you want to add some crunch, garlic bread or toasted pine nuts sprinkled on top work great. For a lighter option, roasted vegetables like zucchini, bell peppers, or asparagus pair nicely with the pasta without making the meal feel too heavy.

Storage Instructions

Store: Avocado pasta is best enjoyed fresh since the avocado can brown and the texture changes when stored. If you do have leftovers, keep them in an airtight container in the fridge for up to 1 day, but know that the avocado will darken a bit even with the lemon juice.

Make Ahead: You can cook the pasta ahead and store it separately in the fridge for up to 3 days. When you’re ready to eat, just make the avocado sauce fresh and toss everything together with a splash of hot water to loosen it up. This way you get that bright green color and fresh taste every time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 17-21 g
• Fat: 28-34 g
• Carbohydrates: 130-145 g

Ingredients

For the pasta:

• 8 oz Barilla linguine
• 3/4 cup reserved pasta water

For the sauce and vegetables:

• 2 medium ripe avocados
• 1 1/2 tomatoes (diced into 1/2-inch pieces)
• 2 green onions, finely sliced
• 1/2 tsp garlic, freshly minced
• 1/2 oz lemon juice
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes

Step 1: Cook the Pasta and Prepare Ingredients

• 8 oz Barilla linguine
• 1 1/2 tomatoes
• 2 green onions
• 1/2 tsp garlic

Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 9-11 minutes.

While the pasta cooks, prepare your mise en place: dice the tomatoes into 1/2-inch pieces, slice the green onions, and mince the garlic.

Once the pasta is cooked, reserve 3/4 cup of pasta water before draining the pasta thoroughly.

I always reserve extra pasta water because you’ll likely need it to adjust the sauce consistency—it’s better to have too much than too little.

Step 2: Create the Avocado Sauce Base

• 2 medium ripe avocados
• 1/2 tsp garlic, freshly minced
• 1/2 oz lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup reserved pasta water

Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl.

Mash the avocado with a fork until you reach your desired consistency—I prefer leaving it slightly chunky rather than completely smooth for better texture.

Add the minced garlic, lemon juice, sea salt, and freshly ground black pepper, stirring to combine.

Then whisk in 1/4 cup of the reserved pasta water to loosen the sauce and create a creamy consistency that will coat the pasta.

Step 3: Combine Pasta with Sauce and Vegetables

• cooked linguine from Step 1
• avocado sauce base from Step 2
• diced tomatoes from Step 1
• sliced green onions from Step 1
• remaining reserved pasta water
• 1 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes

Add the cooked linguine from Step 1 to the avocado sauce base from Step 2, then fold in the diced tomatoes and sliced green onions.

Gently toss everything together, adding more of the reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency—it should be creamy and coat the pasta without being soupy.

Drizzle in the extra virgin olive oil and sprinkle with red pepper flakes, then toss once more.

Taste and adjust seasoning with additional salt and pepper as needed.

Step 4: Plate and Serve

Divide the pasta between bowls or plates immediately, as this dish is best served fresh while warm.

The avocado sauce will continue to soften with residual heat from the pasta.

Serve as is for a light vegetarian meal, or top with your choice of protein like grilled shrimp, crispy tofu, or a fresh green salad for a more substantial dish.

Homemade Avocado Pasta

Delicious Homemade Avocado Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 900

Ingredients Method

Ingredients

  

For the pasta

• 8 oz Barilla linguine
• 3/4 cup reserved pasta water

For the sauce and vegetables

• 2 medium ripe avocados
• 1 1/2 tomatoes (diced into 1/2-inch pieces)
• 2 green onions, finely sliced
• 1/2 tsp garlic, freshly minced
• 1/2 oz lemon juice
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes

Method

 

1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 9-11 minutes. While the pasta cooks, prepare your mise en place: dice the tomatoes into 1/2-inch pieces, slice the green onions, and mince the garlic. Once the pasta is cooked, reserve 3/4 cup of pasta water before draining the pasta thoroughly. I always reserve extra pasta water because you'll likely need it to adjust the sauce consistency—it's better to have too much than too little.
2. Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado with a fork until you reach your desired consistency—I prefer leaving it slightly chunky rather than completely smooth for better texture. Add the minced garlic, lemon juice, sea salt, and freshly ground black pepper, stirring to combine. Then whisk in 1/4 cup of the reserved pasta water to loosen the sauce and create a creamy consistency that will coat the pasta.
3. Add the cooked linguine from Step 1 to the avocado sauce base from Step 2, then fold in the diced tomatoes and sliced green onions. Gently toss everything together, adding more of the reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency—it should be creamy and coat the pasta without being soupy. Drizzle in the extra virgin olive oil and sprinkle with red pepper flakes, then toss once more. Taste and adjust seasoning with additional salt and pepper as needed.
4. Divide the pasta between bowls or plates immediately, as this dish is best served fresh while warm. The avocado sauce will continue to soften with residual heat from the pasta. Serve as is for a light vegetarian meal, or top with your choice of protein like grilled shrimp, crispy tofu, or a fresh green salad for a more substantial dish.