Total Time

Prep/Total Time: 30 min.


4 servings

Updated: May. 27, 2023


8 ounces uncooked spaghetti1 medium ripe avocado, peeled1/4 cup loosely packed basil leaves2 tablespoons olive oil1 tablespoon lemon juice1 garlic clove1/2 teaspoon kosher salt1/4 teaspoon coarsely ground pepperOptional: Shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest


Cook spaghetti according to package directions for al dente, reserving 1/2 cup pasta water. Meanwhile, place avocado, basil, oil, lemon juice, garlic, salt and pepper in a food processor; pulse until blended. Add water to reach desired consistency Drain spaghetti; return to pan. Add sauce and toss to coat.

Avocado Pasta Tips

Can you use other types of noodles in avocado pasta?

Use whatever noodles you have on hand in place of the spaghetti. The easiest swaps for long noodles are linguine or bucatini, but others will work fine as well. Check out our ultimate guide to pasta shapes for more ideas.

What else can you put in avocado pasta?

Make this avocado pasta a more complete meal by adding your favorite protein like chicken or tofu. Keep the recipe vegan by adding nutritional yeast for a cheesy flavor, or add queso fresco instead of the optional mozzarella and Parmesan.

How long will leftover avocado pasta last?

While most pasta recipes would last in the fridge for a few days, we recommend eating avocado pasta fresh because the avocado will start to oxidize and turn an interesting color.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Recipe Tester

Nutrition Facts

1 cup: 330 calories, 13g fat (2g saturated fat), 0 cholesterol, 247mg sodium, 46g carbohydrate (2g sugars, 4g fiber), 8g protein.