Creamy Avocado Pasta with Tomatoes

Creamy Avocado Pasta with Tomatoes

Enjoy a quick, healthy avocado pasta with spiralized zucchini and sweet cherry tomatoes for a vibrant, satisfying meal.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 4

Calories 450 kcal

Ingredients

  

• 3 cups cherry tomatoes (mixed yellow and red)
• 2 medium zucchini, spiralized
• 4 ounces whole wheat spaghetti
• 1 ripe avocado
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 cup fresh flat-leaf parsley, chopped
• 3-4 green onions, green parts only
• 1 large garlic clove
• Grated Parmesan cheese for topping (optional)

Instructions

 

• Pulse avocado, olive oil, salt, parsley, green onions, and garlic in a blender or food processor for 30 seconds until smooth. Set aside.
• Cook whole wheat spaghetti according to package directions for 8-10 minutes. Drain and set aside.
• Heat cherry tomatoes in a large skillet over medium-high heat with 1 teaspoon of olive oil for 3-4 minutes until skins split. Remove from heat.
• Add the zucchini noodles to the same skillet and toss for 1-2 minutes until tender-crisp.
• Add the cooked spaghetti and the prepared avocado sauce to the skillet. Toss for 1 minute until everything is well combined and coated.
• Season with additional salt if needed. Top with the reserved burst tomatoes and Parmesan cheese (if using). Serve immediately.

Notes

– For an extra creamy sauce, ensure your avocado is perfectly ripe.
– Adjust salt and lemon juice to your personal taste.
– If you don’t have zucchini noodles, regular pasta works wonderfully too.
– Garnish with extra parsley or a drizzle of chili oil for a kick.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword avocado pasta

The technique that makes it

The success of this creamy avocado pasta hinges on the emulsification of the avocado and olive oil to create a smooth, luxurious sauce that coats the zucchini noodles and spaghetti. The key is to blend these ingredients while they are still slightly warm from the cooked pasta and tomatoes. The residual heat helps to break down the avocado’s structure, allowing it to meld seamlessly with the olive oil. Adding the garlic and lemon juice (if using, though not listed, it’s a common addition for brightness) at this stage also helps to distribute their flavors evenly. Avoid over-blending, which can sometimes lead to a gummy texture. The goal is a creamy, pourable consistency. The cherry tomatoes, halved and lightly cooked, add bursts of sweetness and acidity, contrasting with the richness of the avocado sauce. The fresh herbs and green onions are added at the end to preserve their bright, fresh flavor and color, providing a fresh counterpoint to the creamy sauce.

Troubleshooting

• Sauce is too thick: Add a tablespoon or two of the reserved pasta cooking water or a little more olive oil and blend again until the desired consistency is reached. The starch from the pasta water helps to emulsify and thin the sauce.
• Avocado is not creamy enough: Ensure you are using a ripe avocado. Underripe avocados will result in a less creamy, sometimes stringy sauce. If the sauce still lacks creaminess, a small splash of non-dairy milk or a bit more olive oil can help achieve the desired texture.
• Sauce is bland: The flavor profile relies on fresh ingredients. Ensure your salt is adequately distributed. Consider adding a squeeze of fresh lemon or lime juice for brightness, or a pinch of red pepper flakes for a subtle heat. Taste and adjust seasoning before serving.
• Zucchini noodles are watery: Spiralize zucchini just before cooking. Lightly salt the spiralized zucchini and let it sit in a colander for 10-15 minutes to draw out excess moisture, then pat dry. Avoid overcooking the zucchini noodles; they should be al dente.

Substitutions

• Whole wheat spaghetti: Regular spaghetti, linguine, or even gluten-free pasta can be used. The cooking time may vary slightly. For a lighter option, omit the spaghetti entirely and serve the avocado sauce over spiralized zucchini noodles only.
• Cherry tomatoes: Sun-dried tomatoes (rehydrated if dry) can offer a more concentrated, intense tomato flavor. Roasted bell peppers, pureed into the sauce, would add sweetness and a different color profile.
• Flat-leaf parsley: Fresh basil or cilantro can be substituted for parsley, offering distinct herbal notes. If using basil, add it towards the very end of blending to preserve its delicate flavor.
• Green onions: Finely minced shallots or chives can be used as a substitute for green onions, providing a milder onion flavor.

Pro tips

• For an extra creamy sauce, ensure your avocado is perfectly ripe.
• Adjust salt and lemon juice to your personal taste.
• If you don’t have zucchini noodles, regular pasta works wonderfully too.
• Garnish with extra parsley or a drizzle of chili oil for a kick.

Enjoy this fresh and healthy avocado pasta for a quick, delicious meal that’s worth making. It’s a versatile recipe that can be adapted to your favorite ingredients.

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