Creamy pasta without the cream — sounds like a trick, but this one is completely real. The sauce is made entirely from fresh avocado, lemon, garlic, and our Basil Olive Oil, and it comes together in a food processor in about two minutes. The result is a silky, vibrant green sauce that coats every piece of pasta beautifully and makes you feel like you did something impressive on a Tuesday night.
We're using orecchiette — those little cup-shaped pasta pieces are practically designed to catch a thick sauce — but any short pasta works wonderfully here. Fusilli, cavatappi, penne — use what you love or what you have.
What makes this dish special beyond how good it tastes is what's actually in it. Avocado brings those heart-healthy monounsaturated fats that keep you full and satisfied, and our Basil Olive Oil adds a layer of flavor that a regular olive oil simply can't replicate — plus the polyphenols and antioxidants that quality extra virgin olive oil is known for. Clean ingredients, whole foods, nothing processed. This is exactly what we mean when we say we make healthy delicious.
Start to finish, this recipe takes about 20 minutes. The sauce comes together while the pasta cooks — so by the time you drain it, you're ready to toss and serve.
TIPS & SUBSTITUTIONS
Pasta shape: Orecchiette is our pick, but fusilli, rigatoni, or penne all hold this sauce beautifully. The chunkier the shape, the better.
Avocado ripeness matters: Use a ripe avocado — one that gives gently when pressed. An underripe avocado won't puree smoothly and will taste a little flat.
Lemon: Start with 4 tsp and add more to taste. You want the sauce bright and lively but not puckery — the lemon is doing a lot of work here both in flavor and in keeping that gorgeous green color.
Add protein: Grilled shrimp, rotisserie chicken, or a soft-boiled egg on top all make this a heartier meal without changing what makes it special.
Make it vegan: This recipe is already fully plant-based as written — just confirm your pasta is egg-free if that matters to you.
Finish with a drizzle: A light drizzle of our Lemon White Balsamic over the top just before serving adds a subtle brightness that takes this dish to another level. It's one of those little moves that has people asking what your secret is.
WINE PAIRING
A chilled Sauvignon Blanc is the natural match here — its citrus and herbaceous character mirrors the lemon and basil in the dish without competing. If you'd like something with a touch more body, a light unoaked Chardonnay or a crisp Vermentino are both beautiful choices. Stop in and ask Greg or Tara — they taste every wine on our shelves and can point you to exactly the right bottle for this one.
Ready to cook? Our Basil Olive Oil and the full collection of infused olive oils are available in store and online. Each one is crafted to bring something special to your everyday cooking — because good food deserves great ingredients. Shop our infused olive oils.
