Creamy Avocado Pasta

I’ve seen quite a few recipes for creamy avocado pasta over the past few months and I was pretty intrigued with the concept, so I decided to go ahead and give them a try.

To be honest, though, I just went ahead and made this from memory, and from having mostly just watched the pictures, so I didn’t really know what to do, or what to expect. All I knew is I needed an avocado and some sort of pasta. In fact, I didn’t even know if I was supposed to eat this warm or cold.

And for some reason, I decided not to validate that information and to just play it by ear. Yep! Kinda like a man trying to put together a piece of furniture, you know. Get the job done first, and check the instructions after. 😉

So anyway, I chose to eat mine warm, and added a few asparagus and endives, just to keep everything nice and green!

The sauce was really delicious. Just as creamy and tasty and dreamy as imagined it to be.

 Creamy Avocado Noodles | by Sonia! The Healthy Foodie

However, I let my noodle selection fall on Soba, and I’m not sure that the flavor combination was optimal. It was, erm… strange, to say the least. Not bad, but strange.

I definitely have to redo this, but with a different kind of noodle, this time.

And maybe add a few pieces of chicken, as well as a few shavings of parmesan cheese.


All in all, this is a keeper. This has so much potential! 

It’s fast, it’s easy, it’s versatile and it’s super healthy!

My kind of meal!

Creamy Avocado Pasta

Yield: Serves 2

Nutritional Information based on 1 serving

Creamy Avocado Pasta


  • 160g soba noodles
  • 1 large endive, shredded
  • 12 asparagus, cut into 2-3 inch pieces
  • 1 ripe avocado
  • 1 cup fat free plain Greek yogurt
  • The juice of half a lime
  • ½ tsp Himalayan or fine salt
  • ¼ tsp freshly cracked black pepper
  • 40g walnuts, chopped


  1. Cook pasta according to instructions on package;
  2. In the meantime, heat about a teaspoon of olive oil (or use cooking spray) in a medium non stick pan over medium heat and cook the endive and asparagus for 2-3 minutes, until just tender. Remove from heat but leave in pan.
  3. Add avocado, yogurt, lemon juice, salt and pepper to the bowl of your food processor and process until smooth.
  4. When pasta is cooked, drain it and add it to your reserved vegetables. Add avocado mixture and chopped walnuts and toss delicately to combine.
  5. Serve immediately.


Inspired by Oh She Glows

 Creamy Avocado Noodles | by Sonia! The Healthy Foodie  Creamy Avocado Noodles | by Sonia! The Healthy Foodie

 Creamy Avocado Noodles | by Sonia! The Healthy Foodie

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  1. says

    creamy, dreamy, rich pasta – I love avocado sauce! It’s a little like my avocado pesto :) Isn’t the texture fabulous?!?!?
    Although I love buckwheat pasta, I bet it was a different combo! I am sure a more neutral tasting pasta would work well with this sauce to help the flavors shine :)

    • says

      The texture is just plain out of this world. This will be a new regular for me. In fact, I am trying it again tomorrow, with different noodles this time, and with a few cubes of cooked chicken. For some reason, I just DREAM of adding crispy bacon to that dish, but of course, I won’t do that. I’ll have to think of something to replace that. 😉

        • says

          The thing is I don’t eat much meat, apart from chicken breasts, and the occasional lean beef, and never (well, ok, almost never) touch any meet that has been processed. I’ll think of something! Thanks for your suggestion, though. They had me drooling for a bit! 😉

  2. Maria says

    Oh My Gawd. This looks awesome and I am making it this week. As if I didn’t love avocados AND greek yogurt enough, this just takes it to a whole new level for me. I think I may add a little bit of chicken breast… :)

  3. says

    This looks wonderful. Definitely putting it on my to try out list. Love me some avocado and the fact that it looks decadent yet healthy is an even bigger plus.

  4. says

    This a wonderful delicious recipe! I’ve been making the same kind of sauce for several months now: avocado, yogurt or buttermilk, lemon and black pepper. It’s absolutely great for broiled asparagus or Brussels sprouts. So when I saw this post I just had to try it as a pasta sauce, and it’s really yummy! Thanks for this great idea, Sonia!

    • says

      Hmmmmm! Broiled Brussel Sprouts… now here’s something I really have to try! I’m buying brussel sprouts TONIGHT! So can’t wait to try that. And really glad you like this sauce with pasta. Now I think you’ve inspired me to try it with something else. Zucchini spaghetti sounds nice. I definitely need to experiment! Thanks for the inspiration! 😀


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