Super Creamy No-Cook Avocado Basil Pasta Sauce Recipe (7 Ingredients, 10 Minutes) by Elisa Schmitz

If you think avocados are just for guacamole, think again. Avocados add a super creamy texture and, because avocados take on the flavor of other ingredients, they add a rich flavor profile to many dishes – including this creamy avocado basil pasta recipe. The avocados take on the flavor of the fresh basil. What a delicious way to eat your greens!

This super creamy avocado pasta sauce is so thick and rich, you'll swear there must be heavy cream in it. The reality is that this flavorful gluten-free pasta sauce recipe is made with ultra-nutritious ingredients and is very simple to make. You don't even need to cook the vibrant green sauce – it comes together in a blender with no cooking required.

Here's your low-sodium shopping list for this easy Mediterranean-inspired recipe: avocados, extra virgin olive oil, minced garlic, lemon juice, Greek yogurt, fresh basil and fresh spinach. Check out the health benefits of avocados, the health benefits of basil and the health benefits of spinach. The Greek yogurt adds extra creaminess along with some protein (check out the health benefits of Greek yogurt.) The seven wholesome ingredients combine to create a quick and delicious sauce that's a nutritional powerhouse. A great addition to a Mediterranean diet!

Serve this extra-creamy vegetarian sauce over pasta, or slather it on top of some crusty bread. Add a protein on top, if you like, to round out your dinner. I served it on its own and, for the carnivores in my family, with some sautéed ground chicken and onions on top. So refreshingly delicious and ready in only about 20 minutes!

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Cuisine: Italian / Mediterranean
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8

Ingredients

• 2 ripe avocados
• 1/2 cup extra virgin olive oil (divided)
• 2 teaspoons minced garlic
• 2 1/2 tablespoons fresh-squeezed lemon juice
• 1/2 cup plain low-fat Greek yogurt
• 5 ounces (1 bag) fresh spinach
• 1/2 cup fresh basil leaves
• 12 ounces cooked pasta, for serving (optional)
• shredded Parmesan cheese, for serving (optional)

Recipe Notes

• I like to squeeze my own fresh lemon juice, but you can use bottled lemon juice in a pinch.

• You could use elbows, penne, rotini or other short pasta for serving. I used gluten-free pasta.

• Because it's so thick, you also can spread this sauce over crusty bread. Add some sliced tomatoes on top, if you like.

• This sauce is best used the day it's made (avocados oxidize and turn brown), but you can store leftover sauce in an airtight container in the refrigerator for a couple of days.

• Nutritional value is calculated for just the avocado basil sauce, not the pasta.

Here's how to make it:

1. Scoop the avocados into a good blender. Add half the olive oil, the garlic, lemon juice and Greek yogurt. Season with salt and pepper, to taste, if desired.
   
2. Blend until smooth.
   
3. Add the spinach and basil leaves.
   
4. Blend. Drizzle in the rest of olive oil as you combine the spinach and basil with the avocado mixture. Blend until smooth (you may need to scrape down the sides, as needed). Season with additional salt and pepper, if you like.
   
   
5. If serving over pasta, scoop the sauce over hot pasta in a large mixing bowl and toss to coat.
   
6. Serve with shredded Parmesan cheese, if desired, and garnish with fresh basil.
   
   

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