Avocado Creamy Pasta

You need to like avocado to enjoy this dish but I created it for those who crave creamy pasta's but cant tolerate the heavy cream and gluten! This is a great alternative that will satisfy that craving with added nutrients such as fibre, protein and various vitamins!

Ingredients (4 serves)

  • 250g Gluten Free or Wholewheat Pasta

  • 2 large bunches of asparagus

  • 2 small- medium ripe avocado, halved and peeled with the pit removed

  • 2 garlic cloves, peeled

  • 1/4 cup plain Greek yogurt (swap for coconut if going dairy free)

  • 1/4 cup fresh parsley leaves

  • 1/4 cup fresh basil leaves

  • 1 lemon, juice

  • Salt/ Pepper

  • 1 tablespoon extra-virgin olive oil

  • 4 small green onions thinly sliced (about 1/2 cup)

  • 2 cups fresh silverbeet

  • 1 cup frozen peas

  • Freshly grated Parmesan optional for serving


  1. Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.

  2. While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.

  3. In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the silver beet and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately with some grated parmesan on top.

Enjoy x

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