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Avocado Basil Cream Pasta

This vegan and easy Avocado Basil Cream Pasta recipe is perfect for the summer. It's quick to prepare, served cold and with fresh avocado, basil and tomatoes.

Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 639 kcal
Author Elephantastic Vegan

Ingredients

  • 2 1/2 cups farfalle pasta aka bow-tie pasta
  • 2 avocados , pitted and peeled
  • 1 cup fresh basil
  • 2 teaspoons lime juice
  • 3/4 teaspoon salt
  • 2 tablespoons water
  • 1 small garlic clove , peeled
  • 1/4 cup olives , pitted and halved
  • 6 cherry tomatoes , cubed
US Customary - Metric

Instructions

  1. Boil the pasta.

  2. Meanwhile, add the avocados, basil, lime juice, salt, water, and garlic clove in a food processor and pulse until it’s a creamy sauce. You may have to scrape down the sides a couple of times. 

  3. Once the noodles are soft, drain them and put them back in the pot.

  4. Pour over the avocado sauce and and give it a good mix.
  5. Taste and add more salt & lime juice to taste.
  6. Divide the Avocado Pasta onto two plates and top it with olives and tomatoes. Enjoy!

Recipe Notes

For a low carb variation, use spiralized zucchini instead of pasta. Sprinkle the spiralized zucchini with salt, let it sit half an hour and drain it. Ready are your raw zucchini noodles.

Nutrition Facts
Avocado Basil Cream Pasta
Amount Per Serving
Calories 639 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 4g 20%
Sodium 1160mg 48%
Potassium 1288mg 37%
Total Carbohydrates 77g 26%
Dietary Fiber 16g 64%
Sugars 4g
Protein 14g 28%
Vitamin A 24.8%
Vitamin C 43.5%
Calcium 7.6%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.