![To make this creamy avocado herb pasta, gather the following ingredients: - 12 oz pasta (linguine or fettuccine works well) - 2 ripe avocados, halved and pitted - 1/4 cup fresh basil leaves - 1/4 cup fresh parsley leaves - 2 cloves garlic, minced - 2 tablespoons lemon juice - 1/4 cup Greek yogurt (or a dairy-free alternative) - 1/4 cup grated Parmesan cheese (optional, or use nutritional yeast for a vegan option) - 1 tablespoon olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Crushed red pepper flakes (optional, for heat) You can add your touch to this dish with these optional ingredients: - Grilled chicken or shrimp for protein - Spinach or kale for extra greens - Sun-dried tomatoes for a burst of flavor - Pine nuts or walnuts for crunch Using quality ingredients makes a difference. Here are some trusted brands and substitutes: - Pasta: Barilla or De Cecco are good choices. - Avocados: Look for Hass avocados for the best flavor. - Greek Yogurt: Fage or Chobani for creamy texture. - Parmesan Cheese: Bel Gioioso or Grana Padano for rich taste. - Olive Oil: Extra virgin olive oil from California Olive Ranch or Kirkland. Feel free to explore these options to suit your taste. For the full recipe, check the link above! To start, boil a large pot of salted water. Add 12 ounces of pasta, like linguine or fettuccine. Cook it according to the package directions. You want it to be al dente, which means it should still have some bite. This usually takes about 8 to 10 minutes. Before you drain, save 1 cup of the pasta water. This starchy water helps the sauce stick. After saving the water, drain the pasta and set it aside. Next, grab a food processor to make the sauce. Cut two ripe avocados in half and remove the pit. Scoop the flesh into the processor. Add 1/4 cup fresh basil leaves, 1/4 cup fresh parsley leaves, and two minced garlic cloves. Pour in 2 tablespoons of lemon juice and 1/4 cup of Greek yogurt. For a richer taste, include 1/4 cup of grated Parmesan cheese, but this is optional. Drizzle in 1 tablespoon of olive oil. Blend everything until smooth. If the sauce is too thick, slowly add some reserved pasta water until you reach a creamy texture. Now it's time to mix the pasta and sauce. In the pot you used for cooking the pasta, combine the drained pasta with the avocado sauce. Toss everything together well. Make sure each piece of pasta is coated in that creamy goodness. If the sauce seems thick, add a bit more reserved pasta water, one tablespoon at a time. Finally, taste your pasta and season with salt and pepper. If you like some heat, sprinkle in crushed red pepper flakes. Serve your creamy avocado herb pasta on plates and top with halved cherry tomatoes for a fresh touch. You can also add more herbs if you want. For the full recipe, check out the section above. To get the best creamy texture, start with ripe avocados. They should be soft but not brown. Use a food processor for blending. This tool helps mix everything well. When mixing, add a little pasta water slowly. This helps reach the right smoothness. If your sauce is still thick, keep adding water. The goal is a creamy sauce that coats the pasta nicely. A common mistake is not reserving enough pasta water. Always save at least one cup before draining. This water is starchy and helps the sauce stick. If you skip this step, your pasta may feel dry. Another mistake is overcooking the pasta. Follow the package instructions closely for al dente. Overcooked pasta can turn mushy and lose its flavor. You can make this dish even better with extras. Add a squeeze of lime juice for a zesty kick. Try mixing in some sun-dried tomatoes for a sweet touch. If you want heat, crushed red pepper flakes work well. You can also stir in cooked chicken or shrimp for protein. Fresh herbs like cilantro or dill can add a new twist. Feel free to experiment and find what you love! For the full recipe, check out [Full Recipe]. {{image_2}} You can easily make this creamy avocado herb pasta vegan. Just swap Greek yogurt with a plant-based yogurt. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This keeps the dish creamy without dairy. You won’t miss a thing! Want more protein? Add cooked chicken, shrimp, or chickpeas to the pasta. Grilled chicken adds nice flavor and texture. Shrimp cooks fast and tastes great with the sauce. For a plant-based option, chickpeas give a nice bite and extra protein. Just mix them in before serving. You can make this dish even healthier by adding greens. Spinach or kale works well. Just chop the greens and stir them in after mixing the pasta and sauce. They will wilt slightly but still add vibrant color and nutrition. It’s a simple way to boost your meal. For the full recipe, check out the link above. After enjoying your creamy avocado herb pasta, you may have some left. To store it, place the pasta in an airtight container. Make sure it is cool before sealing. This helps keep the pasta fresh. It will last in the fridge for up to three days. If you notice the sauce thickening, add a splash of water when reheating. When you are ready to eat the leftovers, reheating is simple. You can use the microwave or the stove. If you use the microwave, heat it in short bursts. Stir between each burst to warm it evenly. On the stove, add a little water to the pan. This prevents sticking and keeps it creamy. Stir frequently to ensure even heating. You can freeze this pasta, but it may change the texture. If you want to freeze it, do so right after cooking. Use a freezer-safe container to prevent freezer burn. It will keep for about one month. When you are ready to eat, thaw it in the fridge overnight. For the best taste, I recommend refrigerating if you plan to eat it soon. For more details, check out the full recipe to enjoy your dish again! Yes, you can make this dish ahead of time. Cook the pasta and prepare the avocado sauce. Keep them separate until you are ready to eat. This way, the pasta stays fresh and does not get soggy. You can store both in the fridge. When you are ready, simply mix them together. Heat the pasta slightly, if needed. If you want to skip Greek yogurt, you have great options. You can use sour cream, silken tofu, or a dairy-free yogurt. These will give you a nice creamy texture. You can also use more avocado for a richer taste. Just blend it well to keep the sauce smooth. The avocado sauce stays fresh for about 2 days in the fridge. To keep it from turning brown, cover it tightly with plastic wrap. This helps keep the air out. If the color changes a bit, it’s still safe to eat, but it may not look as nice. Always give it a quick smell and taste before using. For the full recipe, check out the detailed instructions above. You learned how to make creamy avocado herb pasta with fresh ingredients and easy steps. By customizing with optional ingredients, you can make this dish your own. Use tips to avoid mistakes and get the perfect texture. Variations let you suit your taste and diet. Store your leftovers properly to keep them fresh. Overall, this dish is not only tasty but also simple. I hope you enjoy making and sharing it!](https://cheftaling.com/wp-content/uploads/2025/06/d3468d24-5f93-4aa9-b9b6-b560320e7df4-250x250.webp)
Creamy Avocado Herb Pasta
Discover the delightful flavors of creamy avocado herb pasta, a quick and healthy meal perfect for any occasion! This simple recipe combines ripe avocados, fresh herbs, and optional Parmesan for a luxurious sauce that coats your favorite pasta beautifully. Ready in just 20 minutes, it’s a vibrant dish that will impress your family and friends. Click through to explore the full recipe and elevate your dinner today!