Smooth Vegan Avocado Pasta

Here is my favorite creamy vegan avocado pasta recipe, with a simple blended avocado sauce, oat milk for extra creaminess, nutritional yeast for a cheesy flavor, and fresh basil and cherry tomatoes mixed in.

This pasta has become our go-to weeknight dinner when we want something quick and healthy. It takes about 20 minutes from start to finish, and my kids actually ask for seconds. Plus, you can make the sauce while the pasta cooks, which is always a win in my book.

What Kind of Avocados Should I Use?

For this creamy pasta sauce, you’ll want to use ripe avocados that give slightly when you press them gently. If your avocados are too firm, they won’t blend into that smooth, creamy texture you’re looking for, and if they’re overripe with brown spots inside, they can taste a bit off. The good news is that both Hass avocados (the darker, bumpy-skinned ones) and the smoother green varieties will work just fine in this recipe. If you can only find hard avocados at the store, just let them sit on your counter for a few days until they’re ready to use – you can speed up the process by putting them in a paper bag with a banana.

Options for Substitutions

This creamy pasta is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Avocados: Avocados are really the star here and create that creamy texture, so I wouldn’t recommend substituting them. Make sure they’re ripe – they should give slightly when you press them.
• Oat milk: Any plant-based milk works here – almond, soy, cashew, or coconut milk are all good choices. You can also use regular dairy milk if you’re not keeping it vegan.
• Nutritional yeast: If you don’t have nutritional yeast, you can skip it or add a bit more salt and lemon juice to boost the flavor. Non-vegans can use grated parmesan cheese instead.
• Basil: Fresh basil is best, but you can use spinach or arugula for a different green flavor. In a pinch, 1-2 teaspoons of dried basil will work, though the taste won’t be quite as fresh.
• Pasta: Any pasta shape works fine – penne, fusilli, or spaghetti are all good options. For a gluten-free version, use your favorite gluten-free pasta.
• Cherry tomatoes: Regular diced tomatoes or sun-dried tomatoes work well too. You can also leave them out if tomatoes aren’t your thing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making avocado pasta is using overripe or underripe avocados – you want them perfectly ripe (they should give slightly when pressed) so the sauce turns out smooth and creamy instead of brown and bitter or chunky and bland. Another common error is forgetting to save that pasta water before draining, which is essential for thinning out the thick avocado sauce and helping it coat the noodles properly. Don’t blend the sauce too far in advance either, as avocados oxidize quickly and turn an unappealing brown color – make it right before you’re ready to toss it with the hot pasta for the best color and flavor. If your sauce tastes flat, you probably didn’t add enough lemon juice or salt, so taste as you go and adjust the seasoning until it’s bright and balanced.

What to Serve With Creamy Vegan Avocado Pasta?

This pasta is pretty filling on its own, but I love serving it with a simple arugula salad dressed with lemon juice and olive oil to balance out the creaminess. Garlic bread or toasted baguette slices are perfect for scooping up any extra sauce left on your plate. If you want to add more protein, grilled tofu, chickpeas, or white beans work really well with the avocado sauce. For a lighter side, roasted vegetables like zucchini, bell peppers, or asparagus complement the fresh flavors without making the meal too heavy.

Storage Instructions

Store: This pasta is best enjoyed fresh since avocado tends to brown over time, but you can keep leftovers in an airtight container in the fridge for up to 2 days. A squeeze of extra lemon juice on top before sealing helps slow down the browning. Just know the color might darken a bit, but it’ll still taste good!

Make Ahead: If you want to prep this in advance, cook your pasta and make the avocado sauce separately, then store them in different containers. The sauce will keep for about a day in the fridge with plastic wrap pressed directly on the surface to prevent browning. Mix everything together right before serving for the best color and texture.

Serve: Since this is a cold or room temperature pasta, there’s no need to reheat it. Just give it a good stir and maybe add a splash of oat milk to loosen the sauce if it’s thickened up in the fridge. Toss in some fresh cherry tomatoes and basil to brighten it up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 17-22 g
• Fat: 38-46 g
• Carbohydrates: 110-125 g

Ingredients

For the pasta:

• 3 cups pasta (I always use Barilla Protein+ for better texture)
• 1/2 cup cherry tomatoes (halved lengthwise for a better bite)

For the sauce:

• 2 avocados (ripe and slightly soft to the touch for creaminess)
• 1.5 tbsp nutritional yeast
• 1 tbsp olive oil (I prefer Filippio Berio Extra Virgin)
• 2 tsp lemon juice (freshly squeezed for best brightness)
• 3/4 cup oat milk
• 1 garlic clove
• 3/4 cup basil
• salt to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Step 1: Prepare Mise en Place and Start Pasta

• 1/2 cup cherry tomatoes
• 1 garlic clove
• 3/4 cup basil
• 2 avocados

Bring a large pot of salted water to a boil while you prepare your ingredients.

Halve the cherry tomatoes lengthwise, mince the garlic clove, and roughly chop the basil.

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

Having everything prepped and ready ensures the sauce comes together quickly once the pasta is done cooking—this is key to preventing the avocado from oxidizing and turning brown.

Step 2: Cook the Pasta

• 3 cups pasta

Add the pasta to the boiling salted water and cook according to package directions until al dente.

About 2 minutes before the pasta finishes, set aside 1/4 cup of the starchy pasta water in a small bowl—this will help emulsify and thin the sauce later.

Drain the pasta in a colander and set aside.

Step 3: Blend the Creamy Avocado Sauce

• avocados from Step 1
• 1 garlic clove from Step 1
• 1.5 tbsp nutritional yeast
• 2 tsp lemon juice
• 3/4 cup oat milk
• 1 tbsp olive oil
• salt to taste
• 1/2 tsp black pepper

In a blender, combine the avocado flesh from Step 1, minced garlic, nutritional yeast, lemon juice, oat milk, olive oil, salt, and black pepper.

Blend on high speed until completely smooth and creamy, about 30-45 seconds.

The sauce should be pourable but thick enough to coat the pasta—this consistency is essential for even coating without becoming watery.

Step 4: Combine Pasta and Sauce

• cooked pasta from Step 2
• avocado sauce from Step 3
• reserved pasta water from Step 2

Transfer the cooked pasta from Step 2 to a large bowl and pour the avocado sauce from Step 3 over it.

Toss gently but thoroughly to coat every piece of pasta with the creamy sauce.

If the sauce seems too thick, add the reserved pasta water from Step 2 a splash at a time, tossing between additions until you reach your desired consistency—I find starting with 2-3 tablespoons is usually enough.

Step 5: Plate and Finish

• halved cherry tomatoes from Step 1
• 1/4 tsp red pepper flakes

Divide the creamy pasta among serving bowls.

Top each portion with the halved cherry tomatoes from Step 1 and a pinch of red pepper flakes for color and heat.

Serve immediately while the pasta is still warm.

Smooth Vegan Avocado Pasta

Delicious Smooth Vegan Avocado Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 925

Ingredients Method

Ingredients

  

For the pasta::

• 3 cups pasta (I always use Barilla Protein+ for better texture)
• 1/2 cup cherry tomatoes (halved lengthwise for a better bite)

For the sauce::

• 2 avocados (ripe and slightly soft to the touch for creaminess)
• 1.5 tbsp nutritional yeast
• 1 tbsp olive oil (I prefer Filippio Berio Extra Virgin)
• 2 tsp lemon juice (freshly squeezed for best brightness)
• 3/4 cup oat milk
• 1 garlic clove
• 3/4 cup basil
• salt to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Method

 

1. Bring a large pot of salted water to a boil while you prepare your ingredients. Halve the cherry tomatoes lengthwise, mince the garlic clove, and roughly chop the basil. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Having everything prepped and ready ensures the sauce comes together quickly once the pasta is done cooking—this is key to preventing the avocado from oxidizing and turning brown.
2. Add the pasta to the boiling salted water and cook according to package directions until al dente. About 2 minutes before the pasta finishes, set aside 1/4 cup of the starchy pasta water in a small bowl—this will help emulsify and thin the sauce later. Drain the pasta in a colander and set aside.
3. In a blender, combine the avocado flesh from Step 1, minced garlic, nutritional yeast, lemon juice, oat milk, olive oil, salt, and black pepper. Blend on high speed until completely smooth and creamy, about 30-45 seconds. The sauce should be pourable but thick enough to coat the pasta—this consistency is essential for even coating without becoming watery.
4. Transfer the cooked pasta from Step 2 to a large bowl and pour the avocado sauce from Step 3 over it. Toss gently but thoroughly to coat every piece of pasta with the creamy sauce. If the sauce seems too thick, add the reserved pasta water from Step 2 a splash at a time, tossing between additions until you reach your desired consistency—I find starting with 2-3 tablespoons is usually enough.
5. Divide the creamy pasta among serving bowls. Top each portion with the halved cherry tomatoes from Step 1 and a pinch of red pepper flakes for color and heat. Serve immediately while the pasta is still warm.