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Creamy Avocado Pasta with olives and tomatoes

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 639kcal
Author Elephantastic Vegan


  • 2 1/2 cups farfalle pasta /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


  • Boil the pasta.
  • 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. 
  • Once the noodles are soft, drain them and put them back in the pot.
  • Pour over the avocado sauce and give it a good mix.
  • Taste and add more salt & lime juice to taste.
  • Divide the Avocado Pasta onto two plates and top it with olives and tomatoes. Enjoy!


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.


Calories: 639kcal | Carbohydrates: 77g | Protein: 14g | Fat: 33g | Saturated Fat: 4g | Sodium: 1160mg | Potassium: 1288mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 35.9mg | Calcium: 76mg | Iron: 2.8mg