Creamy, vibrant, and guilt-free — this Healthy Avocado Veggie Pasta is the perfect union of comfort and nutrition. A luscious avocado-herb sauce coats al dente pasta, while colorful vegetables add texture and freshness. Every forkful feels indulgent, yet it’s entirely wholesome and plant-powered. Ideal for quick lunches, light dinners, or a post-workout meal.

Ingredients (Serves 2–3)

For the Pasta:

  • 200 g whole-wheat or gluten-free pasta
  • 1 tablespoon olive oil
  • Salt, for boiling water

For the Avocado Sauce:

  • 1 large ripe avocado
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh basil or spinach leaves
  • 2 tablespoons grated Parmesan (optional)
  • Salt and freshly ground black pepper, to taste

For the Vegetables:

  • ½ cup cherry tomatoes, halved
  • ½ cup bell peppers, thinly sliced
  • ½ cup zucchini ribbons or small florets of broccoli
  • ¼ cup corn kernels (optional)

Method

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, drizzle with a little olive oil, and set aside. Reserve ¼ cup of pasta water to adjust the sauce later if needed.

Step 2: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add bell peppers, zucchini, and corn. Sauté for 3–4 minutes until just tender yet crisp. Stir in cherry tomatoes and cook for another minute. Remove from heat to preserve color and crunch.

Step 3: Prepare the Avocado Sauce

In a blender or food processor, combine avocado, garlic, lemon juice, olive oil, basil, Parmesan, salt, and pepper. Blend until silky smooth. If the sauce feels thick, add a tablespoon of reserved pasta water at a time until creamy and pourable.

Step 4: Combine Pasta and Sauce

In a large bowl or the skillet used for vegetables, toss the cooked pasta with the avocado sauce until evenly coated. Gently fold in the sautéed vegetables, ensuring the sauce clings beautifully to each strand.

Step 5: Serve Immediately

Plate the pasta while still warm. Top with a sprinkle of Parmesan, fresh basil leaves, or crushed red pepper for a hint of spice.

Serving Suggestion

Pair this dish with a chilled cucumber-mint lemonade or sparkling water with lime. It’s a complete, satisfying meal on its own — rich in fiber, good fats, and antioxidants.

Chef’s Tips

  • Best avocado: Choose one that yields slightly to pressure; overripe avocados can make the sauce bitter.
  • Keep it green: Add a splash of lemon juice just before serving to preserve color and freshness.
  • Vegan option: Skip Parmesan or substitute nutritional yeast for the same umami depth.
  • Protein boost: Toss in grilled tofu, chickpeas, or sautéed shrimp.
  • Storage: Store leftovers in an airtight container for up to 24 hours; add a drizzle of lemon juice to prevent oxidation.
Scroll to Top