This avocado pasta is a creamy and satisfying dinner in just 20 minutes flat. It’s the perfect solution for a vegetarian dinner that feels indulgent without the fuss or hours in the kitchen.
What makes this pasta dish special is that it comes together fast, using ingredients you probably already have in your pantry and that lonely avocado sitting on your counter. The creamy avocado creates an instant “sauce” that’s a lighter, fresher version of Alfredo.
But there is no heavy cream, no complicated roux—just pure creaminess that clings perfectly to every strand of pasta. This dish feels both light and satisfying. Plus, it is naturally vegan, making it perfect for Meatless Mondays or when you’re cooking for friends with dietary restrictions.
I completely understand if you’re wondering about avocado as a pasta sauce base. I, too, wondered if it might taste too much like guacamole. But the flavors meld into something entirely different from your typical avocado dip.
Let me show you how to turn a humble avocado into the star of your dinner table in less time than it takes to scroll through your delivery options. Once you try this no-cook sauce that comes together while your pasta boils, you’ll wonder why you haven’t been making pasta this way all along.
Looking for more easy pasta dishes? Try Instant Pot chicken ranch pasta, taco pasta casserole, or pesto chicken pasta.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Linguine: You can substitute any long pasta like spaghetti or fettuccine.
- Artichokes: For convenience, I use canned artichoke hearts. Drain them well and roughly chop them into bite-sized pieces. Marinated artichokes also work great and add extra flavor.
- Avocado: Choose an avocado that’s ripe but still firm.
- Corn: Frozen corn works perfectly here. Just thaw it before using it. Fresh corn cut off the cob is amazing in summer when it’s in season.
- Jalapeño
- Capers
- Parsley
- Olive oil
- Garlic
- Salt & Pepper
🥣How to Make Avocado Pasta
- Bring a large pot of salted water to a boil for your pasta. Cook the pasta according to package directions until al dente.
- While the pasta cooks, prep your fresh ingredients. Mince the garlic and jalapeño, chop the artichokes into bite-sized pieces, and cut the avocado into chunks. I mash some of the avocado and keep some chunky.
- Combine the olive oil, avocado, chopped parsley, drained capers, thawed corn, chopped artichokes, minced garlic, and jalapeño in a large serving bowl.
- When the pasta is done, drain it well, but don’t rinse it. The starchy pasta water helps the sauce cling better to the noodles.
- Add the hot linguine to your bowl with the vegetable mixture and toss everything together gently. The heat from the pasta will slightly warm the other ingredients. Season generously with salt and pepper to taste.
🍴Serving Ideas
I love to pair this avocado pasta with a simple green salad and some crusty bread for a complete meal that my family devours. The creamy avocado and zesty artichokes make it substantial enough to serve as a main course, but it also works beautifully as a side dish alongside grilled chicken or fish.
For a fun presentation that’s perfect for summer entertaining, try serving it at room temperature as a pasta salad. The fresh flavors of avocado, corn, and jalapeño give it a southwestern twist that sets it apart from typical Italian pasta dishes.
To dress it up a bit, you can:
- Sprinkle some extra chopped fresh parsley on top
- Add a squeeze of fresh lemon juice for brightness
- Grate some Parmesan cheese over the dish
- Toast some pine nuts to scatter on top
💭How to Store
Since this pasta dish contains avocado, which can brown quickly, storage requires a little extra attention. To keep it at its best, transfer leftovers to an airtight container and press plastic wrap directly onto the surface of the pasta to prevent the avocado from browning.
Store in the refrigerator for up to 1-2 days. The avocado may darken, but it is still fine to eat. I don’t recommend freezing this dish as the texture of the avocado and the pasta will suffer significantly when thawed.
⭐Tips & Tricks
Be sure to check out the step by step instructions
- Reserve about 1/2 cup of pasta water before draining. If the final dish seems dry, add a splash of this starchy water to create a silkier sauce.
- For less heat, remove the jalapeno seeds and membranes. My kids prefer it this way!
- Both fresh and frozen corn work great, but I usually opt for frozen because it’s always in my freezer.
- To make this ahead of time, prep all the veggies except for the avocado 24 hours in advance.
- I love to mash up some avocados to make a sauce that coats the pasta and leave some chunky for texture. You can do it how you like; either mash it all or keep it all in chunks.
- While linguine is my go-to, any medium to long pasta works well. Fettuccine, spaghetti, or penne are great alternatives.
- We usually enjoy it hot off the stove, but it also makes a delicious cold pasta salad for summer picnics.
- If artichokes aren’t your thing, try roasted red peppers or sun-dried tomatoes. They’ll provide a similar tangy flavor profile that works well in this dish.
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Avocado Pasta with Artichokes Recipe
Ingredients
- 1/2 pound pasta linguine or spaghetti
- 1/4 cup olive oil
- 1/2 cup parsley
- 2 tablespoons capers drained
- 1 cup frozen corn thawed
- 1 can artichokes 14 ounces
- 2 cloves garlic minced
- 1 jalapeno pepper minced
- 1 avocado peeled, chopped and mashed
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta following the directions on the package.1/2 pound pasta
- While it cooks, chop the artichokes, garlic, jalapeno, and avocado and mix them with the parsley, capers, corn, and oil in a big bowl. I mash some of the avocado and keep some chunky.1/2 cup parsley, 2 tablespoons capers, 1 cup frozen corn, 1 can artichokes, 2 cloves garlic, 1 jalapeno pepper, 1 avocado, 1/4 cup olive oil
- When the pasta is done, drain it and toss it in the bowl. Season with salt and pepper to taste.salt and pepper to taste
Notes
- Reserve about 1/2 cup of pasta water before draining. If the final dish seems dry, add a splash of this starchy water to create a silkier sauce.
- I love to mash up some avocados to make a sauce that coats the pasta, leaving some chunky for texture. You can do it how you like; either mash it all or keep it all in chunks.
- While linguine is my go-to, any medium to long pasta works well. Fettuccine, spaghetti, or penne are great alternatives.
- We usually enjoy it hot off the stove, but it also makes a delicious cold pasta salad for summer picnics.
- If artichokes aren’t your thing, try roasted red peppers or sun-dried tomatoes.
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Nutrition Information
Nutrition facts are estimates.
