Avocado Pasta Creamy And Healthy Wellplated Com

Fresh asparagus, herbs, green onions, and arugula make the dish feel light and bright. The luscious and creamy Greek yogurt avocado sauce gives it a comfort food feel.

The secret to making this spring pasta taste creamy and decadent, a role usually filled by heavy cream, mayonnaise (in avocado pasta salad) and butter, is Greek yogurt and ripe avocados.

It’s a trick I discovered when I first made this Avocado Pesto, and I’ve loved it since. (I use a similar healthy trick in this Cavatelli and Broccoli.) I blended the two together in the food processor, along with a giant handful of fresh basil and a splash of lemon juice. Next time, I’ll add a few cloves garlic too. The result was a vibrantly fresh and velvety smooth avocado sauce that robed every piece of pasta in its bright flavor and creamy texture. Once you have the avocado sauce prepared, this recipe is a blank slate for whatever vegetables or noodles you care to add.

I loaded mine with my personal spring favorites: asparagus, peas, and arugula. Cherry tomatoes, spinach, or roasted peppers would be wonderful heading into summer months.

This healthy avocado pasta can be on your table in a hurry. The prep time is short, and there’s no lengthy avocado pasta bake time required! Start to finish, it’s ready to go in just 25 minutes total time on your stovetop.

How to Make Avocado Pasta

I did look at making the avocado pasta sauce without the food processor, but there simply wasn’t a way for the sauce to be smooth or creamy enough. I promise the few minutes you spend washing the processor bowl at the end will be completely worthwhile. If you are concerned about how many calories avocado pasta is, this recipe is fairly light, especially compared with standard creamy pasta sauces. You’ll see some fat, but it’s the healthy kind, courtesy of those dreamy avocados.

The Ingredients

Pasta. For the pasta, I chose whole wheat orecchiette noodles. Using whole wheat pasta in place of white provides an extra boost of nutrition without any extra effort. The orecchiette shape holds the avocado sauce beautifully, and the peas nestle right inside of them (also, their fun shape may even make this avocado pasta toddler-friendly).

Asparagus. A star of springtime produce, asparagus is the crisp-yet-tender veggie this pasta needs (it’s also delish in this Shrimp Orzo with Lemon and Asparagus). It’s rich in fiber and vitamins. Avocado. Not just for Homemade Guacamole! This recipe is the answer to what you can do with a ton of avocado. It is the secret to this pasta’s rich and creamy sauce. Avocado is packed with omega-3 fatty acids and folate. It’s low in saturated fat.Greek Yogurt. Greek yogurt helps make the sauce creamy and adds a touch of tanginess. It’s also packed with protein. Herbs. Fresh parsley and basil add freshness and delightful herb flavor to the sauce. Lemon Juice. For brightness and zip. Green Onions. Adds fresh onion flavor. Arugula. Arugula has a unique peppery flavor that cuts through the creamy sauce. Frozen Peas. An easy and tasty veggie addition. Peas contain numerous vitamins and antioxidants. Parmesan. Topping your pasta with a shower of fresh Parmesan is optional, but I highly recommend it. It tastes spectacular with the sauce!

The Directions

Storage Tips

To Store. Refrigerate pasta in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. My go-to for making pasta dishes like this one. Food Processor. I used a food processor to make the sauce, but a high-powered blender would also do the trick. Cheese Grater. Because freshly grated cheese beats the pre-shredded stuff any day.

I can now enjoy a taste of spring anytime I need it in the form of avocado pasta. Tasty and healthy, it’s a fantastic weeknight meal!