Creamy Avocado Pasta

Fusilli pasta smothered in a creamy avocado pasta sauce made with ripe avocado, olive oil, lemon and thyme. This super easy 15 minute meal uses only 7 simple ingredients! Make it vegan or add chicken if you like.

Course Dinner, Lunch, Meal Prep

Cuisine Gluten-free, Dairy-free

Keyword avocado pasta no cream, chicken avocado pasta, creamy avocado pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 417kcal

Author Jamie

Ingredients

12 ounces pasta , prepared according to package instructions (I used gluten-free pasta and prefer the fusilli shape)
¼ cup olive oil
1 medium ripe avocado
½ teaspoon ground thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
1 medium lemon juiced
2 tablespoon water or liquid from chicken can -- optional below
4 cups fresh baby spinach , loosely packed, about 4 large handfuls
½ pound cooked chicken , chopped into bit-sized pieces (optional)*

Instructions

Pasta: Prepare the pasta according to the package instructions.
Sauce: Meanwhile, add the olive oil, avocado, thyme, salt, pepper, lemon juice, and water to a blender. Blend until you have a smooth and creamy avocado sauce.
Combine: Allow the pasta to cool until just warm, then combine the cooked pasta, creamy avocado sauce, fresh spinach, and optional chicken pieces in a large bowl. Toss to coat everything in that creamy avocado sauce. Enjoy warm or cool.

Notes

Storage: Store leftover creamy avocado pasta in an airtight container in the refrigerator for up to 3 days.

Vegan protein options: Green peas, swapping in lentil pasta, or a can of drained and rinsed white beans pair well with this recipe and add extra protein.

Nutrition