Creamy Avocado Pasta Primavera

Creamy Avocado Pasta Primavera

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


A flavorful pasta primavera with creamy, rich avocado sauce.



For the Avocado Sauce

  • 2 tbsp olive oil (extra virgin)
  • 3 medium ripe avocados (pitted and halved)
  • juice of 1/2 mediuim lemon
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1/2 to 1 tsp sea salt
  • pepper (to taste )

For the Pasta Primavera

  • 116 oz box 100% whole wheat spagetti pasta
  • 1 tbsp olive oil (extra virgin)
  • 1 bunch asparagus
  • 1 carton grape tomatoes
  • 3/4 cup frozen sweet corn
  • 2 cloves garlic
  • sea salt and pepper to taste


For the Avocado Sauce

  1. Place all ingredients into a food processor. Process until smooth and creamy, about 3 or 4 minutes. Set aside.

For the Pasta

  1. Bring 4 quarts of water to a rapid boil. If desired add 1 tbsp. olive oil so the noodles don’t stick. Gradually add spaghetti to boiling water. Stir gently and return to rapid boil. Cook uncovered for 7 to 9 minutes. Drain. Set aside.
  2. In the meantime, add olive oil to large frying pan or Wok. Add garlic, asparagus, tomatoes and sweet corn and lightly sauté until the vegetables are slightly tender but still a little crisp, about 10 minutes. Salt and pepper to taste.
  3. Add avocado sauce to pasta. Stir thoroughly.
  4. Add pasta to plate. Top with primavera vegetables and serve piping hot.


If you would like to cut down on calories and fat, you can make this recipe oil-free. Simply substitute vegetable broth for olive oil when making the sauce and cooking the vegetables. TIP: You may need to use a little more vegetable broth when making the sauce than you would have used making it with olive oil.


  • Category: Main Dish
  • Cuisine: Italian
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