Avocado Spaghetti Recipe

This creamy avocado spaghetti is the ultimate 15-minute dinner — fresh, silky, and packed with heart-healthy fats. Ripe avocados, lemon, garlic, and basil blend into a smooth vegan sauce that clings perfectly to spaghetti. It’s homemade, vibrant, and so satisfying you'll make it every week.

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Course: Dinner, Main Course

Cuisine: Italian-Inspired, Vegan

Prep Time: 10

Cook Time: 10

Assembly & Tossing: 5

Total Time: 25

Servings: servings

Calories: 480kcal

Cost: $8

Equipment

1 Large pot For boiling pasta
1 Food processor or blender To blend the avocado sauce until creamy
1 Colander For draining cooked pasta
1 Measuring cup For reserving pasta water
1 Measuring spoons For oil, salt, and lemon juice
1 Chef's knife To cut and prepare avocado and garlic
1 Cutting board For prep
1 Tongs or pasta fork To toss spaghetti with sauce

Ingredients

2 whole Ripe avocados Slightly soft but not mushy
3 cloves Garlic Freshly minced
3 tablespoon Olive oil Adds richness to the sauce
1 whole Lemon Use juice to brighten flavor
¼ cup Fresh basil leaves Can substitute parsley or cilantro
0.5 teaspoon Salt Adjust to taste
0.25 teaspoon Black pepper Adds mild spice
2-3 tablespoon Pasta water Helps the sauce cling
12 oz Spaghetti Regular, whole wheat, or gluten-free
1 tablespoon Salt (for water) To season pasta water
Optional toppings Cherry tomatoes, red pepper flakes, pine nuts, or vegan parmesan

Instructions

Boil salted water and cook spaghetti until al dente. Reserve ½ cup pasta water. Drain without rinsing.
Blend avocados, garlic, lemon juice, olive oil, basil, salt, and pepper until creamy. Add pasta water to thin.
Toss hot spaghetti with avocado sauce until evenly coated.
Garnish with cherry tomatoes, red pepper flakes, and fresh basil.
Serve immediately while warm and vibrant green.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition