Avocado Pasta

Updated: Nov 22, 2019


  • 12 ounces spaghetti

  • 2 ripe avocados, halved, seeded and peeled

  • 1/2 cup fresh basil leaves

  • 2 cloves garlic

  • 2 tablespoons freshly squeezed lemon juice

  • Kosher salt and freshly ground black pepper, to taste

  • 1/3 cup avocado oil

  • 1 cup cherry tomatoes, halved

  • 1/2 cup corn kernels, rinsed


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

  2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add avocado oil in a slow stream until emulsified; set aside.

  3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

  4. Serve immediately.

Recipe adapted from damndelicious.net