Easy Creamy Vegan Avocado Pasta Recipe
Apr 28, 2023 • Updated Jan 08, 2024
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This creamy Avocado Pasta with Miso and Leeks is the perfect lunch or dinner that comes together in a few easy steps.
What Makes This Recipe Great
This rich and delicious Avocado Pasta is vibrantly green, creamy (without any dairy), and perfect to enjoy in the spring months. It features an umami miso and leek-based sauce, and the creaminess comes from ripe, fresh avocados and olive oil.
Avocados make for an ultra-creamy sauce and dressing base with heart-healthy fats and are the perfect base for vegan and dairy-free recipes. Plus, the health benefits of avocados are amazing!
Toss the creamy avocado pasta sauce with your favorite noodles and enjoy this delicious pasta dish! Simple ingredients for an easy weeknight dinner–the best!
Ingredient Notes
To make this avocado pasta recipe, you can choose your favorite pasta (gluten-free pasta, if desired), but I like rigatoni because the sauce clings nicely to the pasta and makes its way inside the pasta, too! In addition, we’ll need a few more fresh ingredients:
- Avocado. You’ll want perfectly ripe avocado, soft to the touch, to make blending easy.
- Olive Oil. Use high-quality olive oil to emulsify the sauce while blending it. This will help to get things nice and creamy. We’ll also use a touch to sauté our leeks.
- Leek. The recipe calls for one large leek! It’s a delicious form of allium, a great alternative to the standard onion and garlic, and perfect to enjoy in the springtime.
- Lemon. We’ll use the juice of a whole lemon for some acidity and zing.
- Miso Paste. I love adding miso to recipes because it offers umami, deep savory flavor, and a depth of salinity.
- Fresh Garlic. One small clove will do–raw garlic packs a punch!
- Salt. To taste, and sauté our leek with.
To garnish the dish, we’ll top with:
- Scallions/Green Onion. Optional, but delicious!
- Fresh Black Pepper. Measure with your heart.
- Nutritional Yeast. If you want some cheesy, nutty flavor.
- Red Chili Flakes. If you want some spice.
How to Make Creamy Avocado Pasta
- Sauté leeks with a touch of olive oil and season with salt. Cook for 5-6 minutes, until tender and fragrant, then transfer to a blender or food processor.
- To the blender, add avocado halves, lemon juice, miso paste, garlic, and a pinch of salt. Start to blend and slowly stream in olive oil to help emulsify.
- Boil your pasta in a large pot according to package instructions until al dente. Drain, and reserve about ¼ cup of pasta cooking water.
- In a large bowl, toss the cooked pasta with the avocado sauce to taste and the reserved pasta water until the pasta is nicely coated.
- Garnish with scallions or fresh basil leaves, if desired, and fresh black pepper. Enjoy immediately!
Secrets to Success
- The only substitution you’ll need to make this dish gluten-free is to make sure you’re using gluten-free pasta like chickpea pasta. The rest of the ingredients are naturally gluten-free!
- I recommend preparing this dish just before you intend to eat. You can prepare the sauce in advance, store it in an airtight container in the refrigerator, and then toss it with pasta once you’re ready to eat. Be sure not to store for too long, however, as the avocado base of the sauce will brown over time.
- Feel free to garnish with sliced cherry tomatoes, vegan parmesan cheese, scallions, etc. Feel free to make this your own by adding additional veggies, fresh herbs, extra protein, and more.
Serving Tips
Serve this pasta with a side salad and some crusty bread or by itself. Top with your favorite garnish and enjoy!
Recipe FAQs
Unfortunately, avocados brown really quickly, and this pasta is no exception. I recommend making it just before eating.
Feel free to saute cubes of extra firm tofu or vegan chicken pieces and toss them into the pasta for additional protein.
More Vegan Recipes
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Easy Creamy Vegan Avocado Pasta Recipe
Ingredients
- 1 ripe Fresh California Avocado, pitted and peeled
- Sauce Ingredients
- 8 oz pasta of choice
- 1 large leek thinly sliced
- ½ cup olive oil
- Juice of 1 lemon
- 1 tbsp white miso paste
- 1 small clove garlic
- Salt to taste
- Garnish
- 2 scallions green tops thinly sliced
- Black pepper to taste
Instructions
- Sauté leeks with a touch of olive oil and season with salt. Cook for 5-6 minutes, until tender and fragrant, then transfer to a blender or food processor
- To the blender, add avocado halves, lemon juice, miso paste, garlic and a pinch of salt. Start to blend and slowly stream in olive oil to help emulsify.
- Cook your pasta according to package directions until al dente and reserve about ¼ cup of pasta cooking water.
- Toss cooked pasta with the sauce, to taste, and pasta cooking water until the pasta is nicely coated.
- Garnish with scallions if desired and fresh black pepper. Enjoy immediately!
Notes
Secrets to Success
- The only substitution you’ll need to make this dish gluten-free is to make sure you’re using gluten-free pasta like chickpea pasta. The rest of the ingredients are naturally gluten-free!
- I recommend preparing this dish just before you intend to eat. You can prepare the sauce in advance, store it in an airtight container in the refrigerator, and then toss it with pasta once you’re ready to eat. Be sure not to store for too long, however, as the avocado base of the sauce will brown over time.
- Feel free to garnish with sliced cherry tomatoes, vegan parmesan cheese, scallions, etc. Feel free to make this your own by adding additional veggies, fresh herbs, extra protein, and more.
Serving Tips
Serve this pasta with a side salad and some crusty bread or by itself. Top with your favorite garnish and enjoy!Nutrition information is automatically calculated, so should only be used as an approximation.
