Creamy Avocado Pasta ★★★★★2 reviews

The creamiest vegan pasta you'll ever taste!


  • 340 g / 12 oz spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 3 cloves garlic
  • 1/3 cup olive oil
  • 2-3 Tbsp freshly squeezed lemon juice
  • Sea salt and black pepper, to taste
  • 1.5 cups cherry tomatoes, halved


  1. In a large pot of boiling salted water, cook pasta according to the package. When al dente, drain and set aside.
  2. To make the avocado sauce, combine avocados, basil, garlic, oil, and lemon juice in food processor. Blend on high until smooth. Season with salt and pepper to taste.
  3. In a large bowl, combine pasta, avocado sauce, and cherry tomatoes until evenly coated.
  4. To serve, top with additional cherry tomatoes, fresh basil, or lemon zest.
  5. Best when fresh. Avocado will oxidize over time so store leftovers in a covered container in refrigerator up to 1 day.


Recipe and photo by Kerrie Doerr from

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  • Cat ★★★★★
    14 August 2019

    Best vegan meal ever!!!!!!!!!

  • gail ★★★★★
    10 October 2018