Best 20 Avocado Pasta Recipes

ANGEL HAIR PASTA WITH CHICKEN AND AVOCADO PESTO

Steps:

• Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips.
• Bring a large pot of water to a boil. Cook the pasta according to the package directions.
• Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste.
• Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately.

CHERRY TOMATO PASTA WITH AVOCADO SAUCE

Steps:

• Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Top with pine nuts and toppings of your choice.

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
• Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
• Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

AVOCADO & ARTICHOKE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

BACON AVOCADO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
• Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
• Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

ASPARAGUS, SNAP PEA, AND AVOCADO PASTA

Steps:

• In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
• Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
• In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.

AVOCADO CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
• Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
• Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

LIME-SHRIMP AVOCADO PASTA SALAD

Steps:

• Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
• Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
• Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
• Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
• Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
• Pour dressing over shrimp mixture; toss to coat. Chill before serving.

AVOCADO PESTO WITH ZUCCHINI PASTA

Steps:

• Make zucchini noodles using a spiralizer.
• Mash avocado in a small bowl and mix in pesto until smooth.
• Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

AVOCADO AND FETA PASTA SALAD

Steps:

• Cook pasta according to the packet.
• Toss together the avocado, tomato, cheese, nuts, spinach, rocket, herbs and pasta.
• Whisk together the oil, lemon zest and juice and the capers and drizzle over the salad.

AVOCADO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool.
• Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.
• Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.

WEIGHT WATCHERS AVOCADO AND TOMATO PASTA SALAD

Steps:

• First, cook the pasta.
• Meanwhile, put the mayonnaise and lime juice in a large bowl and stir.
• Chop the baby plum tomatoes and avocado and add to the bowl. Finely dice and add the red onion. You may also like to add some cooked chicken.
• When the pasta is cooked, drain it, then pour cold water over it for a few minutes to cool it quickly. Drain it again and add it to the bowl.
• Finely chop as much fresh coriander as you like and sprinkle it over the top.
• Season with salt if desired and stir the pasta salad thoroughly to mix all the ingredients together. If you are using properly ripe avocadoes, stirring the mixture should blend some of the avocado flesh into the dressing to develop the flavour.
• Serve and enjoy!

SPICED PASTA, AVOCADO AND ONION-FETA SALAD

Steps:

• Cook the fusilli in boiling salted water until al dente. Drain, rinse and drain well. Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.
• Meanwhile, preheat the broiler. Place the onions on baking sheets and brush with oil. Broil until browned, about 5 minutes. Cool and coarsely chop. Place in a bowl and toss with the feta, salt and pepper.
• Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper. Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.
• Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper. Pass the dishes separately, letting guests build their own salads.

WHOLE WHEAT PASTA WITH AVOCADO SAUCE

Steps:

• Scoop out the flesh of the two avocados in to the bowl in which you will serve the pasta. Mash the avocado flesh well. Add the lemon juice and mash again. Add the crushed garlic and stir. Add the seasoning to taste, followed by the olive oil, and mash thoroughly to make a creamy sauce.
• Cook the pasta to al dente consistency in plenty of boiling water. Drain well and add to sauce. Toss thoroughly and serve.
• Note: you can use more or less lemon jice, garlic or olive oil according to your family's taste.

AVOCADO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and return to pot.
• Whisk olive oil, lime zest and juice, mint, chives, garlic, nutritional yeast, salt, and pepper together in a bowl. Pour over hot pasta; add bean sprouts. Toss to coat.
• Serve topped with avocado slices and more freshly ground black pepper.

ADMIRED AVOCADO AND CRAB PASTA

Steps:

• Make salsa. mix red onion, avocade, tomatoes , coriander, lime juice and 1 tbso of olive oil. season and set aside.
• Heat the remaining oil in a pan and cook the garlic and chilli for 30 secnds. Add the crabmeat and heat through.
• Drain the pasta and return to the pan, stir in the carabmeat mixture and half of the salsa. Divide between for plates and spoon on the remaining salsa.

PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES

Steps:

• Finely chop the sundried tomatoes and set aside.
• Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
• Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
• Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
• Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
• When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
• When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
• Sprinkle with grated parmesan and serve immediately.

AVOCADO AND GINGER PASTA

Steps:

• Bring a large saucepan of water to the boil. Pasta can be cooked before hand and then warmed up in the microwave.
• Preheat the oven to 180C to roast the almonds. This won't take long so keep an eye on them. Remove from oven when ready. About 5 minutes or until golden brown.
• In a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado.
• In a large bowl place the warmed pasta with the oil and minced ginger, toss.
• Add some salt and 3/4 of the roasted almonds, toss. Then add the coriander and then the rest of the roasted almonds and toss.
• Add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmigiano (just a handful). Serve.

CREAMY AVOCADO KALE PASTA

Steps:

• Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
• While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
• Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
• Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.

AVOCADO BASIL PASTA

Steps:

• Cook pasta according to package directions.
• Drain.
• Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice,olive oil, garlic, pepper, and salt.
• Add the hot pasta and toss to combine.
• Transfer to a serving bowl.
• Sprinkle with cheese.