Creamy Avocado Pasta Recipe

Why You’ll Love This Recipe

I love how this recipe makes healthy eating feel indulgent. The creamy texture of avocado replaces the need for dairy, and the spinach blends in so smoothly, even picky eaters won’t notice it’s there. It’s quick to prepare, works with any kind of pasta, and is easy to customize with vegetables or cheese. Plus, the fresh, zesty flavor is perfect for any season.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For Cooking Pasta:
8 oz Penne Pasta (About 2 to 2.5 Cups)
2 Cups Water
Salt, To Taste

For Avocado Sauce:
1 Large Ripe Avocado
2 Garlic Cloves
1 Cup Baby Spinach
1 Green Chili (Optional)
1 Teaspoon Olive Oil (Optional)
1 Tablespoon Lemon Juice
Crushed Black Pepper, To Taste
Salt, To Taste
1/4 Cup Water (Add More As Needed For Consistency)

For Garnish:
Red Chili Flakes
Parmesan Cheese (Optional, Or Use Vegan Cheese)

Directions

How To Cook Pasta

Stovetop Method:
In a large pot, I bring water to a boil with a pinch of salt. I add the pasta and stir occasionally while it cooks for 10–12 minutes, or until al dente. Then I drain it and set it aside.

Instant Pot Method:
I add dry pasta, water, and salt to the Instant Pot. I make sure the pasta is mostly submerged in water. I seal the lid and cook on High Pressure for 4 minutes (this works well for penne).
Once it beeps, I wait 5 minutes, then quick release the pressure. If there’s any excess water, I drain it.

Prepare The Avocado Sauce

In a food processor, I combine the avocado, lemon juice, garlic, spinach, green chili (if using), salt, pepper, and olive oil. I add 1/4 cup water to help it blend smoothly. I blend until the sauce is creamy and adjust the thickness with more water if needed.
Optional: I sometimes add a spoonful of parmesan cheese for extra richness.

Assemble

I toss the cooked pasta with the avocado sauce directly in the pot or a mixing bowl until it’s fully coated.
I serve it fresh, topped with red chili flakes and a sprinkle of parmesan if I’m in the mood.

Note: This dish is best enjoyed within 2–3 hours of making. Since it uses avocado, the color and flavor change if left too long or reheated.

Servings And Timing

Servings: 2
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Total Time: 20 Minutes
Calories: 615 Per Serving

Variations

I like to switch things up by adding vegetables like steamed broccoli, sweet corn, bell peppers, or sautéed mushrooms. For extra protein, I sometimes blend in a little Greek yogurt (non-dairy if vegan). If I’m out of spinach, I swap in kale, parsley, or even basil. Whole wheat or lentil pasta works great too if I want a higher fiber version.

Storage/Reheating

Because it’s avocado-based, I don’t recommend storing this pasta for long or reheating it. If I do have leftovers, I store them in an airtight container in the fridge and eat within 1 day. I serve it cold or at room temperature—reheating changes the flavor of the avocado.

FAQs

Can I Make This Ahead Of Time?

It’s best enjoyed fresh, but I sometimes prep the sauce ingredients and keep them separate until I’m ready to blend and serve.

Can I Make It Without Spinach?

Yes, I skip the greens or substitute them with basil, parsley, or cilantro. It still turns out delicious.

What Kind Of Pasta Works Best?

I use penne, rotini, spaghetti, or even shell pasta. Whole wheat or veggie-based pastas also work well.

Is It Spicy With The Green Chili?

The chili adds a mild heat. I leave it out when making this for kids or anyone sensitive to spice.

Can I Add Cheese?

Absolutely. I add parmesan or vegan cheese into the sauce or on top before serving for extra richness.

Conclusion

Creamy Avocado Pasta is one of those recipes that proves healthy can also be delicious. I love how fast it comes together, how adaptable it is, and how every bite feels both refreshing and indulgent. Whether I serve it warm or chilled, it’s a bright, flavorful dish I’ll keep coming back to.