Avocados are commonly used in guacamole or on sandwiches, but you can also whip the fatty fruit into a delicious creamy sauce. And this weekend—during an at-home Iron Chef-style cook-off with my husband—I discovered that a light avocado cream sauce can be perfectly paired with pasta.
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The recipe below is one that I, the cook-off winner (!), made during the challenge. It worked well with thin spaghetti, but you might also try it with pasta that is better at holding sauce such as shells or elbow macaroni.
Here, I've used red pepper for the sauce, but to make a heartier meal, try topping the dish with pieces of spicy blackened tofu instead. The heat from either goes well with the creamy coolness of the avocado sauce.
Enjoy!
Avocado Cream Pasta
2 avocados, pitted and diced
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup unsweetened soy milk
1/4 cup water
Salt, to taste
Red pepper flakes, to taste
Cooked pasta
•Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.
•Add salt and red pepper, to taste.
•Toss with your favorite cooked pasta and serve.
Makes about 2 cups
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Comments ( 11 )
I love using avocados to make creamy things ... and to bake!
Posted by Alisa - Frugal Foodie | February 9, 2009 9:36 PM
Posted on February 9, 2009 21:36
So simple too! Avocados are amazing- thanks for the new way to eat them!
Posted by DJ Karma (VegSpinz) | February 9, 2009 10:18 PM
Posted on February 9, 2009 22:18
Sounds good. I am trying to learn how to like avocado. This sounds like a good way to add it into my diet.
However, my body is not fond of soy. Would this work with rice milk?
Posted by Snugglebunny | February 9, 2009 10:20 PM
Posted on February 9, 2009 22:20
I've been looking for a new pasta sauce for awhile and of course you have the answer to my prayers :P What a nice hue it lends to the dish!
Posted by Chris | February 10, 2009 12:20 AM
Posted on February 10, 2009 00:20
ooh, looks tasty! great idea.
Posted by veggievixen | February 10, 2009 12:21 PM
Posted on February 10, 2009 12:21
Hey snuggle bunny soya use to give me trouble with terrible stomach aches and chest pains, then i found out that some soya products contain carrageenan,
I dunno whether you have heard of this but since buying soya products without this I no longer get the trouble. I think its quite a common problem amongst people
Posted by sabina | February 11, 2009 7:18 AM
Posted on February 11, 2009 07:18
This is soo good! I'm making it for dinner tonight!
Posted by Matthew | February 22, 2009 5:56 PM
Posted on February 22, 2009 17:56
hi snugglebunny!
when soy products give you problems you can easily substitute rice milk, of course. what sabina wrote above is right - some ppl react w/ allergy to carrageen.
carrageen is not so good to eat too often as recent studies at the national cancer institute at bethesda, md, show that it causes cancer (via hpv, human papilloma virus), in females mainly cervical cancer. it pays to be cautious when shopping as some producers declare foodstuffs containing carrageen as containing "algae" (which is not wrong as algae are the source for it).
Posted by Dominik von Muehlberg | February 23, 2009 11:42 AM
Posted on February 23, 2009 11:42
i just made this tonight and it was awesome! i never would have thought of putting avocados in pasta sauce but i'm glad someone else did! yum!
Posted by hayley | February 26, 2009 6:49 PM
Posted on February 26, 2009 18:49
Anybody know how many people it serves?
Posted by jill | March 4, 2009 3:56 PM
Posted on March 4, 2009 15:56
thanks so much! i have a tupperware full of cooked pasta and two ripe avocados, that's about it. i searched on google for things to make and this works out perfect because garlic and soy milk are like the only two things i keep stocked lol
thanks again (and you too google)
Posted by thanks | October 21, 2009 7:28 AM
Posted on October 21, 2009 07:28