Pasta with Creamy Avocado Sauce

Avocado is one of the most universal fats. If you are able to think outside the "avocado is only for guacamole or breakfast scrambles" box, it can do a whole lot with just about any meal. For the love of god do not stop making guacamole or breakfast scrambles...but go ahead and try it in a smoothie! Make a chocolate pudding with it! Or make it into a pasta sauce with the below recipe! :) :) :)

Some people are hard in their food ways. Which is fine. I'm sure a few of you wrinkled your nose at the words "avocado pudding". To each their own, I suppose...but if you are someone who likes to do unconventional things with your traditional foods, then give this easy recipe a whirl. Just a few pulses of your food processor and you've got yourself a delectable "pasta" sauce. You go, Glen Coco!


  • 1 small spaghetti squash
  • 1 small, ripe avocado
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Juice of 1 lemon
  • 5-6 big leaves of fresh basil
  • 1/2 tsp sea salt
  • 1/4-1/2 cup water
  • 1 cup cherry tomatoes, halved


  1. Poke holes in your spaghetti squash with a fork. Place on a large plate or round baking dish and microwave on high for 10 minutes. Microwave for 12 minutes if your squash is a little bigger. Let cool.
  2. Once cooled, cut the squash in half and scrape out the seeds. Scrape out the spaghetti-like strands into a big bowl and set aside.
  3. In a food processor, add avocado, olive oil, balsamic vinegar, lemon juice, basil, salt and 1/4 cup of water. Blend until you get a creamy consistency. This will give you a pretty thick sauce. To thin out, add water 2 tbsp at a time until you get your desired consistency (I added 1/4 cup more water and the consistency was like that of alfredo...still thick and creamy but thin enough to spread throughout the pasta).
  4. Pour your avocado sauce into the bowl with your "noodles" and mix throughout. Add your halved cherry tomatoes and serve!

Servings: 2-3 side dishes