4.9 from 129 votes
Avocado Pasta
Avocado Pasta brings together ripe avocado blended with fresh basil, garlic, lemon juice, and olive oil to create a creamy, herbaceous sauce coating spaghetti. The addition of halved cherry tomatoes and sweet corn kernels adds fresh bursts of juiciness and texture to the dish. This pasta offers a smooth, rich mouthfeel with bright citrus notes and savory seasoning, making it a satisfying vegetarian main or side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Vegetarian
Ingredients
- 12 ounces spaghetti
- 2 avocado halved, seeded and peeled, ripe
- ½ cup basil fresh leaves
- 2 cloves garlic
- 2 tablespoons lemon juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup olive oil
- 1 cup cherry tomato halved
- ½ cup corn kernels drained and rinsed, canned
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
- Serve immediately.
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