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Avocado Pasta

Traci Taylor

Did you know what you can make delicious and creamy pasta with no butter and no cream.  Just avocado. For real! And the bonus is that you can make avocado pasta in less than 15 minutes.  Score!


  • 8 ounces pasta
  • 1 cup avocado, about 1 large or 1 1/2 small avocados
  • 1/4 teaspoon finely grated garlic
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • freshly ground black pepper
  • 1 medium tomato
  • 1 green onion, finely chopped

Here’s what to do:

Put a pot of salted water on the stove and bring it to a boil then cook your pasta according to the directions on the back of the box or package.

Dice up a tomato.  If you’re not a fan of tomato, you don’t have to worry about adding it.  I love tomatoes, so actually use more than one tomato.

Find a large bowl and add a cup of avocado. Make sure the avocado is ripe otherwise there won’t be much flavor. An avocado is ripe when it gives slightly when squeezed.

Mince the garlic finely. You don’t need much garlic, just enough to give off a touch of spice.

Add some lemon juice then season with salt and pepper.

Use a fork to mash everything together.

Once the pasta is cooked, scoop out about 1/2 a cup of the water and set it aside, then drain the pasta.

Add a 1/4 cup of the reserved pasta water to the mashed avocado, this will thin out the sauce a bit.

Next, add the pasta and the tomatoes from earlier.

Toss, then check to see if the avocado has turned into a sauce that clings to the pasta. Add a little more water to thin things out a bit if you need to.

Serve in a bowl with some spring onion and there, you go!

If you’d like to jazz it up a bit, you can do what I did and add some black olives, fresh chopped parsley, capers and feta cheese.  But you don’t have to.

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