This creamy avocado pasta is rich and flavorful, contains just 5 simple ingredients, and will be on your table in 20 minutes (or less!) for a nutritious mid-week meal! Best of all, the green pasta sauce is gluten-free, dairy-free, oil-free, and 100% vegan!
Cook your pasta according to the package instructions and your preferred level (al dente vs. more tender).When draining the pasta, keep around 1 cup of the pasta water to one side.
To prepare the green sauce, add all of the ingredients to a blender and blend into a smooth sauce. I like to start by adding just 1/3 of the pasta water and then adding more until I've thinned the avocado sauce into my desired consistency.
Give the sauce a taste, increase the seasonings/lemon if preferred, and then combine with the pasta, mix well, and serve!Optionally, top with a little parmesan (or nutritional yeast for a vegan alternative).
How To Store
This avocado pasta is best enjoyed immediately. However, any leftovers can be stored in the refrigerator for 1-2 days. However, I've found that the flavor seems to mellow as it sits, so you may want to add a little extra lemon juice or seasonings before serving.I haven't tried freezing the creamy avocado sauce as I imagine it could impact the flavor and texture negatively. However, feel free to experiment - I suggest freezing in an airtight container for between 1-2 months.
You can save the drained pasta water - and use it within other sauces or within bread recipes that call for water. If you don't want to use it immediately, then you can freeze it in an ice-cube tray. Avoid using it to water plants unless the water is unsalted!
You can use a food processor to blend the avocado pasta sauce. However, it may not be as smooth as using a high-speed blender.
If you reheat the pasta, be aware that avocado changes flavor when heated.
Read the post for ingredient notes and tons of optional add-ins and recipe variations!