Vegan Creamy Avocado Pasta with Fresh Basil
Bright, herbaceous pasta dressed with a silky avocado-spinach puree enriched with lemon and garlic. The sauce clings delicately to strands of spaghetti, topped with halved cherry tomatoes for freshness and bite. Perfect for quick weeknight dinners or light lunches when you need something satisfying yet vegetables-forward. This version relies on a food processor emulsion rather than cream, keeping the dish dairy-free and verdant.
Ingredients
- 1 large avocado, ripe
- ⅓ cup spinach, lightly packed
- ¼ cup fresh basil, lightly packed
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- salt
- pepper
- 2 tablespoons olive oil
- 10 whole cherry tomatoes, halved
- 8 ounces pasta, spaghetti
Instructions
- 1
Add avocado, spinach, basil, garlic, lemon juice, lemon zest, salt, and pepper to food processor and blend until smooth.
- 2
With processor running, gradually pour in olive oil and blend for another 30 seconds.
- 3
Bring large saucepan of salted water to boil and cook pasta according to package instructions.
- 4
Drain pasta and return to saucepan.
- 5
Stir avocado mixture into hot pasta until coated.
- 6
Transfer to serving bowls and top with cherry tomato halves.
Tips
Blend avocado sauce just before serving to prevent oxidation and maintain vibrant green color. If making ahead, press plastic wrap directly onto surface.
Use a slotted spoon to reserve some pasta cooking water before draining; add a splash back to the pan if sauce seems too thick and clumpy.
Toast garlic briefly in a small pan with the olive oil before adding to processor for deeper, less raw flavor.
Good to Know
Sauce keeps refrigerated 1-2 days (cover tightly). Store dressed pasta only 1 day; sauce oxidizes and darkens. Freeze sauce alone up to 1 month in ice cube trays.
Prepare sauce up to 2 hours before serving. Keep tomatoes separate and add at plating. Cook pasta fresh to order.
Immediately after combining to preserve the creamy texture and vibrant color. Serve with crusty bread and a crisp white wine or sparkling water.
Common Mistakes
Over-blend the avocado to avoid a gluey, oxidized sauce; stop when just smooth with light flecks visible.
Don't skip gradually adding oil to avoid separation; rushing creates a grainy, broken emulsion.
Avoid chilling finished pasta; cold avocado sauce becomes stiff and mealy.
Substitutions
Vegan Options
General Alternatives
citrus shift
FAQ
Can I make this sauce ahead of time?
Yes, but only 1-2 hours before service. Keep it covered with plastic pressed to the surface to slow oxidation. Lemon juice provides some protection but avocado will darken slightly. For longer storage, freeze the sauce (without pasta) in portions.
What if my avocado is not quite ripe enough?
The sauce will be thicker and less smooth. Add 1-2 tablespoons pasta water while blending to loosen it, or let avocado sit at room temperature for 1-2 hours first. Avoid underripe avocado as it won't emulsify well.
How long does leftover pasta keep?
Best eaten fresh, but refrigerated in an airtight container it lasts 1 day. The sauce dulls and darkens; reheat gently with pasta water to revive it slightly. Not recommended beyond 24 hours.