Yes, you can bring together this avocado pasta in 10 minutes!
Excepting the time it takes to actually bring the water to a boil. By the time it takes to cook the pasta (usually 7-9 minutes), you can blitz up this creamy avocado pasta sauce.
And dinner, my loves, is served!
Of course, avocado pasta sauce is not a new idea. It’s been around for years.
I’ve been making different versions myself for years, and just never got to creating a formal recipe for one.
Until I toyed with the idea of adding cooked potato to the sauce. What? Why? How? and What!?!
Yeah, cooked potato in a pasta sauce seems like a funky idea. Like having this carb-y sauce on a carb-y base. (Actually, I know a couple of kids who would love that.) 🤨
But, a portion of cooked potato in the sauce helps to thicken and extend this avocado pasta sauce. So, you can use less avocado – if you need or want to do so.
Or, maybe you love the idea of an avocado pasta sauce but it’s a little too high in fat for your diet.
When an avocado sauce is made fully with avocado, it can be very rich and high in fat for some, if following a lower-fat dietary protocol.
This modified sauce may be suitable for folks on a lower-fat diet. and you can even tweak a little further to suit your dietary needs.
In short, this avocado pasta sauce is healthy – easy – quick – and most important… delicious!
I hope you all enjoy it. Do share and share your feedback!
10-minute Creamy Avocado Pasta Sauce
- 1 cup cubed or sliced avocado about 1 1/2 – 2 small-med avocados
- 1 cup cooked potato flesh or yellow sweet potato, see note; peels removed
- 1/3 – 1/2 cup basil leaves
- 2 1/2 TB lemon juice zest lemon first, see below
- 1 tbsp tahini or raw cashew butter
- 1 tbsp chickpea miso can substitute another miso
- 1 medium clove garlic can use more to taste
- 1 tsp sea salt
- 1/2 tsp dijon mustard
- 1/2 tsp maple syrup
- 1 3/4 – 2 cups water or more to thin as desired
- 1/2 – 1 tsp lemon zest zest lemon first, then collect juice
- serving: extra basil lemon wedges, salt/pepper to taste
- pasta for sauce: use about 1 lb of pasta of choice cooking according to package directions
- In a blender, add all ingredients (starting with 2 tbsp lemon juice, 3/4 tsp salt, and 1 1/4 cups water). Puree until very smooth. If it’s very thick and not pureeing, add more water as needed. You can prep this sauce while prepping the pasta. Cook the pasta until just tender or a little ‘al dente’. When ready, drain pasta. Add pasta sauce to the pot, and add back the pasta. Gently toss through to warm sauce and distribute through pasta. If needed, heat over a low setting for a couple of minutes. Taste, and add additional seasonings like salt/pepper if desired, and serve with a sprinkling of basil and lemon wedge. Serve immediately! Serves 4.
photo credit: Angela MacNeil