Description

This Creamy Avocado Pasta is a delicious, refreshing, and quick main-course dish featuring a vibrant green sauce made from ripe avocados, cilantro, cream cheese, and hemp seeds. It comes together in just 30 minutes and is loaded with nutrients. Perfect for a satisfying weeknight meal or a flavorful lunch.

Ingredients

Units Scale

For the Creamy Avocado Sauce

2 ripe avocados
1/2 cup (8 g) cilantro
1/4 cup (50 g) hemp seeds
2 cloves garlic
1 lemon, juiced
1/2 cup (114 g) cream cheese
1 serrano chili, or to taste
Black pepper, to taste
Salt, to taste
1/2 cup (118 ml) milk of choice (or reserved pasta water to thin sauce)
1 tablespoon olive oil

For the Pasta

16 ounce (454 g) package pasta of your choice
1/2 pint (237 ml) cherry tomatoes, halved
2 cups (40 g) baby arugula or greens of your choice
Hemp seeds, for topping

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining, then set pasta aside.
Blend the Sauce: In a blender, combine the avocados, cilantro, hemp seeds, garlic, lemon juice, cream cheese, serrano chili, black pepper, salt, milk (or reserved pasta water), and olive oil. Blend until completely smooth and creamy.
Mix Pasta and Sauce: Return the cooked pasta to the pot or place in a large bowl. Pour the creamy avocado sauce over the pasta and toss well to ensure all the noodles are evenly coated. Use reserved pasta water as needed to achieve a silky, glossy sauce consistency.
Add Vegetables: Gently fold in the halved cherry tomatoes and baby arugula (or other greens). Toss until they are evenly distributed and slightly wilted by the warmth of the pasta.
Finish and Serve: Transfer the pasta to serving bowls or plates. Top with extra hemp seeds, a pinch of black pepper, and an additional drizzle of olive oil if desired. Serve immediately while warm.

Notes

Leftover avocado pasta can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
When reheating, use a skillet over medium heat with a splash of milk or water, or microwave until heated through.
Use gluten-free pasta or vegan cream cheese/milk to accommodate dietary needs.
Adjust spice level by adding more or less serrano chili as desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 510
Sugar: 5g
Sodium: 380mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 8g
Protein: 16g
Cholesterol: 22mg