Finished with sea salt and pepper as recommended.

Pinteresting: Creamy Avocado Pasta

I constantly pin recipes on my Pinterest “Recipes” board, but I’ve never attempted to cook any. Yet, I’ve tried recipes on my separate “Baking” and party boards. I figured it’s pointless to keep pinning to “Recipes” if I’m not going to give any of them a try. I decided to challenge myself.

I will be closing my eyes and randomly picking a recipe from my untouched board. I have to try to cook the random selection, even if it’s something as silly as retooled mozzarella sticks!  The result will fall in one of three final verdicts:

  1. Success!
  2. Could be better, could be worse…

As funny as the whole NAILED IT concept is, I would be annoyed to waste time and money.  But hey, with culinary experimenting comes lessons and failures.

I am very excited that my first random pick happens to be a recipe that I really wanted to try.  The Pinteresting debut is 15 Minute Creamy Avocado Pasta, as originally posted on Oh She Glows.  I love the idea of using healthy avocado as a base for a creamy sauce.  Since my husband doesn’t like avocado, this recipe will last me a couple lunches.

Creamy Avocado Pasta


  • 1 medium ripe avocado,  pitted
  • 1/2 lemon, juiced (I omitted the lemon zest garnish.)
  • 1-3 garlic cloves (I took the easy way with a jar of pre-minced cloves and used the tsp equivalent of 3 cloves… it wasn’t overbearingly garlicky.)
  • 1/2 tbsp of kosher salt (I used sea salt and just sprinkled to taste.)
  • 1/4 cup fresh basil — probably optional (I used jar basil and just sprinkled to taste.)
  • 2 tbsp extra virgin olive oil (My oil wasn’t virginal.)
  • 2 servings or 6 oz of your favorite pasta (A serving is 2 oz in my world. Therefore, my recipe serves me for 3 days. I used Ancient Harvest Quinoa pasta for a nuttier taste.)
  • Freshly ground black pepper to taste  (and sea salt… and shredded parmesan cheese…)

This recipe is advertised as taking 15 minutes to prepare and cook.  I didn’t start boiling the pasta water right away as I was too busy trying to figure out the lovely food processor that we got for our wedding… two years ago. Yeah, I really do need to start cooking more. It took me about a half hour due to fiddling and starting the pasta late, but I do recommend cooking the pasta first if you’re savvy with your kitchen appliances.


  1. Boil the water for your chosen pasta. Cook until al dente, as mushy pasta with avocado is not appetizing. I recommend the lower cooking time on the box.
  2. Put the garlic, olive oil, and lemon into the food processor. I got a little overzealous with juicing the lemon as you can see in the picture below. I’m really glad I omitted the finishing lemon zest or my mouth may have been set to a permanent pucker.
  3. Process the ingredients until smooth. Add the avocado, salt, and basil and process until creamy. Makes about 1 cup.
  4. Drain the pasta and put it into a large bowl. Add the avocado sauce and mix thoroughly. You want to do this while the pasta is warm.
  5. Garnish with pepper. Lemon zest is optional, but my sauce had a strong lemon taste. If you like that, the more the merrier! I added a sprinkle of salt, and then I added some shredded parmesan cheese to cut the lemon. Plus, I just love any pasta with cheese. It’s the Sicilian in me.
  6. Serve immediately, as the avocado does not hold up well to reheating.

I enjoy cold noodles, and I figured this particular recipe would taste very good cold. Doesn’t chilled guacamole taste great with tortilla chips? I tried the refrigerated sealed leftovers (see picture below) a few hours later, and it was even tastier. The overpowering lemon flavor fades when the dish is cooler.

RESULT… *drum roll*…


The recipe needed a couple tweaks, but nothing that sends it into the middle of the road. Part of that could be due to my inexperience with lemons and the food processor. It was very tasty, but I would also add a little more basil. The final dish looks similar to her pictures, but I really need to start cooking during natural daylight hours so I can get better pictures. I would definitely recommend this sauce with any kind of pasta versus rice, as it is too heavy and overwhelming for a more delicate carb. It would probably taste delicious with rotini or even tortellini. If you’d like to add a meat to this dish, I would recommend grilled or sauteed chicken.

Now that this first attempt was a success, I am looking forward to the next random selection!

For reference, here is the nutritional value for 1 serving of avocado sauce (based on 3 servings):

Calories: 190
Fat: 19 g
Cholesterol: 0 mg
Carbs: 8 g
Sugar: 0 g
Protein: 1 g
Fiber: 5 g
Sodium: 152 mg

4 thoughts on “Pinteresting: Creamy Avocado Pasta”

  1. You have the same problem I do. I always think of Pinterest as the place I bookmark foods I’ll likely never make and workouts I’ll probably never do. I’ve gotten a lot of use out of the cocktail board, though.

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