Creamy Avocado Pasta

Creamy Avocado Pasta {pumpkin & peanut butter}


When I’m not cooking or blogging or taking pictures of food or writing about food, I work a big girl job that consumes almost all of my time: I’m a teacher. Yes, I love having my summers “off” and I wouldn’t know what to do without spring break, but while school is in session, believe me when I say I am BUSY! Especially in the beginning of the year. Testing, parent teacher conferences, curriculum nights, planning… the list just doesn’t stop. And neither do I!

By the time I get home every night, I’m hungry, I’m tired, and I’m just ready to relax. But I also have a starving boyfriend who’s ready to eat enough for a small army. So in times like these, I live by my recipe box of easy go-to dinners that I can have in my belly in 30 minutes or less. This avocado cream sauce is one of the stars of that box.


Creamy Avocado Pasta {pumpkin & peanut butter}


I can’t say enough about this recipe. All you need to do is throw on some pasta, puree a few ingredients in your food processor, and dig in! I love to add in some steamed veggies too for extra nutrients (usually broccoli, zucchini, or asparagus). It’s creamy, it’s flavorful, oh, and it’s vegan! I make mine with brown rice pasta to make it gluten free as well. So there you have it, a healthy, tasty week night meal on your table in 30 minutes or less! 


Creamy Avocado Pasta {pumpkin & peanut butter}

Now, we LOVE this recipe as is, but we’ve also found it benefits from an extra little kick. And that is where our handy bottle of sriracha comes in! l like to drizzle a tablespoon of sriracha over my pasta and mix it in to coat the whole dish. Nate, on the other hand, likes to drizzle half the bottle of sriracha on his and then go to town. If you like spicy food, I definitely recommend adding this step in (my version, not his!). 

Creamy Avocado Pasta {vegan, gluten free}

Serves 6-8
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes


  • 1 16 oz package of brown rice pasta (or pasta of choice)
  • 1 large avocado, extra ripe
  • 2 cloves of garlic
  • 1 tablespoon of fresh lemon or lime juice
  • ½ oz basil or cilantro leaves (about ½ cup packed)
  • salt and pepper to taste
  • optional toppings: sriracha or red chili flakes


Step 1
Boil a large pot of water and add the brown rice pasta. Cook for 10-12 minutes or until pasta is el dente. Drain and set aside.
Step 2
Into a food processor, add avocado, lemon or lime juice, garlic, basil or cilantro leaves, salt, and pepper. Puree until completely smooth. I typically have to puree this for 1-2 minutes, or sometimes even longer depending on the ripeness of the avocado.
Step 3
Pour the creamy avocado goodness over the cooked pasta and mix well. Add a bit more salt and lots of black pepper, if needed. If you want to add some steamed veggies to this pasta dish-- go right ahead! I like to add broccoli, zucchini, and asparagus to my pasta to up the nutritional value even more.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


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