This Avocado Pasta is deliciously creamy and insanely easy to throw together. It’s made with simple, fresh ingredients that come together in just a few minutes with the help of a food processor or blender. This will become one of your go-to light summer dinners, I promise!
If you are anything like me, you LOVE avocados. And I mean really, deep down in your soul, need it, gotta have it LOVE. If I were stranded on a desert island and could only choose one food to bring with me, it would be a Godzilla vs. Mothra battle between avocado and peanut butter. I fold it into smoothies, use it in brownies, top salads and tacos with it, make dressings and dips with it. Trust me, it is one of the most delicious and versatile foods on planet earth.
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Why You’ll Love This Avocado Pasta Recipe
You’re going to love this recipe for so many reasons but here’s just a few of the big ones:
- Light & healthy – this recipe is packed with good-for-you ingredients that keep this dish super light and summer-friendly
- Fresh – the majority of the ingredients in this recipe are super fresh, like ripe avocado, fresh parsley and basil, spinach, lemon juice, grape tomatoes
- Super quick – this recipe only takes a handful of ingredients that are easy to find and all you have to do is throw them into a food processor/blender and in seconds you have your avocado sauce. Toss it with fresh pasta and top with pan-crisped chickpeas, peas, tomatoes, and turkey bacon and viola! Dinner in 20 minutes (no joke!)
- Cheap– this dinner is surprisingly cheap. In a time when groceries are seriously insane, you’ll be glad you can have dinner on your table for not a ton of money. We chose canned chickpeas, frozen peas, and pasta because you probably already have them in your pantry/freezer, and if you don’t they’re super affordable and easy to get. The big hitters will be the turkey bacon (optional!) and basil. Plus, the wonderful thing is that whatever you don’t use can be preserved (refrigerate unused yogurt for future snacks or bakes, freeze that bacon, dry those herbs). Our grocery bill for this recipe was $15.58, which works out to $3.11 per plate. Yowza!
How to Make Avocado Pasta
Prep the ingredients: halve the tomatoes, drain and rinse the chickpeas, and slice the bacon.
Bring a large sauce pot of water to a boil. Add the pasta of your choice (we recommend spaghetti or linguine) and cook according to package directions. For most pasta, we recommend about 7 minutes of cooking to get to that perfect al dente. When the pasta is done cooking, reserve ½ cup of pasta water and then drain the pasta and return it to the pot. Drizzle lightly with olive oil and toss.
While the pasta cooks, heat 1 teaspoon of olive oil in a large frying pan over medium heat. Add the bacon and cook 2 to 3 minutes, until crisped.
Add the drained chickpeas and frozen peas. Cook another 2 to 3 minutes, until warmed. The chickpeas will start to lightly brown in spots. Add the tomatoes to the skillet and cook 1 to 2 minutes, until warmed.
While the bacon-chickpea mixture cooks, combine the avocado sauce ingredients in the food processor and blend on high for 30 seconds to 1 minute, or until smooth. The sauce will be fairly thick. You can thin it down with the reserved pasta water. We tend to add between ¼ and ⅓ cup of reserved water to get the sauce to the desired consistency, but that’s up to your preference.
Toss the pasta with the avocado sauce. Top with bacon-chickpea mixture and toss to combine. Divide pasta among plates and enjoy!
Let us know what you think about this recipe for Creamy Avocado Pasta by dropping a comment and/or rating below! We love to hear from you! And be sure to share our recipe on Pinterest if you liked it!
Check out our other yummy pasta dishes:
- Summer Peach Pasta Salad
- Greek Pasta Salad
- Creamy Cajun Pasta
- Turkey Swedish Meatballs
- Pumpkin Miso Ramen
- One Pot Cheesy Hamburger Pasta
Creamy Avocado Pasta
Equipment
- Food processor or blender
Ingredients
Pasta Mixture
- 16 oz spaghetti, linguine, or other pasta
- 1 can chickpeas, drained and rinsed
- 3 slices of turkey bacon, cut into small pieces
- 1 c cherry tomatoes, halved
- â…” c frozen green peas
- 3 green onions, thinly sliced
Avocado Sauce
- 1 c spinach
- ½ c fresh basil
- ½ c fresh parsley
- 1 avocado, peeled
- 2 garlic cloves
- ½ lemon, juiced
- 3 Tbsp Greek yogurt
- 1 Tbsp extra virgin olive oil
- ¼ tsp sea salt, more to taste
- â…› tsp cracked black pepper
- ½ c reserved pasta water (optional)
Instructions
- Prep the ingredients: halve the tomatoes, drain and rinse the chickpeas, and slice the bacon.
- Bring a large sauce pot of water to a boil. Add the pasta of your choice (we recommend spaghetti or linguine) and cook according to package directions. For most pasta, we recommend about 7 minutes of cooking to get to that perfect al-dente. When the pasta is done cooking, reserve ½ cup of pasta water and then drain the pasta and return it to the pot. Drizzle lightly with olive oil and toss.
- While the pasta cooks, heat 1 teaspoon of olive oil in a large frying pan over medium heat. Add the bacon and cook 2 to 3 minutes, until crisped.
- Add the drained chickpeas and frozen peas. Cook another 2 to 3 minutes, until warmed. The chickpeas will start to lightly brown in spots. Add the tomatoes to the skillet and cook 1 to 2 minutes, until warmed.
- While the bacon-chickpea mixture cooks, combine the avocado sauce ingredients in the food processor and blend on high for 30 seconds to 1 minute, or until smooth. The sauce will be fairly thick. You can thin it down with the reserved pasta water. We tend to add between ¼ and ⅓ cup of reserved water to get the sauce to the desired consistency, but that’s up to your preference.
- Toss the pasta with the avocado sauce. Top with bacon-chickpea mixture and toss to combine. Divide pasta among plates and enjoy!
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