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Avocado Pasta

Avocado Pasta 4.000

Marvin Joseph/The Washington Post

Weeknight Vegetarian Aug 13, 2014

This dairy-free meal comes together in a flash because the only thing that's cooked is the pasta, making it perfect for summer evenings.

Make Ahead: The sauce is best served immediately, but it can be refrigerated in an airtight container for up to 1 day.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/4 teaspoon fine sea salt, plus more as needed
  • 8 ounces dried whole-wheat spaghetti (may substitute gluten-free pasta)
  • 2 cloves garlic, coarsely chopped
  • 1/4 cup lightly packed fresh basil leaves, plus more for garnish
  • 1 tablespoon finely grated lemon zest and 4 to 6 teaspoons lemon juice (from 1 to 2 lemons; the zest is an optional garnish)
  • 1 tablespoon extra-virgin olive oil
  • Flesh of 1 medium ripe avocado, cut into chunks
  • 1 tablespoon water, plus more as needed
  • Freshly ground black pepper


Bring a large pot of water to a boil over high heat. Add a good pinch of salt and the pasta. Cook according to the package directions.

Meanwhile, make the sauce: Combine the garlic and the 1/4 cup of basil in a food processor; pulse to mince. Add the lemon juice, oil, avocado, the tablespoon of water and the 1/4 teaspoon of salt; puree until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add up to another 1 tablespoon of water. Taste, and add salt as needed.

Drain the pasta and return it to the pot (off the heat). Add the avocado sauce and toss until the pasta's evenly coated. If it has cooled slightly, rewarm it gently, if desired, or serve at room temperature.

Divide among individual bowls. Top with a sprinkling of the pepper, the lemon zest, if using, and basil leaves.

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Recipe Source

Adapted from "The Oh She Glows Cookbook," by Angela Liddon (Avery, 2014).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 300

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 140mg 6%

Total Carbohydrates: 47g 16%

Dietary Fiber: 3g 12%

Sugar: 0g

Protein: 9g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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