Spaghetti Avocado

by Erin

Posts on Sunday? Yes because it’s Single Serving Sunday! Remember the leftover avocado from the breakfast taco I shared last Sunday? Well today I am sharing a simple pasta dish that uses it for a sauce. Using some of the cooking water and a little bit of seasoning, the avocado turns into a creamy delicious sauce. You may even find yourself whipping this up in larger quantities when cooking for others. No one has to know how easy it was to prepare.

Add some red pepper flakes if you want a little kick!

Spaghetti Avocado

Two years ago: Baked Zucchini Fries with Balsamic Aioli


Serves 1


1-1/4 cup cooked whole wheat spaghetti, 1/2 cup cooking water reserved

1/2 avocado

1 Tbsp chopped fresh basil

1 tsp extra-virgin olive oil

Garlic powder, to taste

Salt and pepper, to taste

1/2 cup cauliflower florets, steamed

1 Tbsp toasted pine nuts


  1. While the pasta is cooking, mash the avocado in a small bowl. Stir in basil, olive oil and seasonings to taste.
  2. When the pasta is done, thin avocado sauce to desired consistency using a tablespoon at a time of the reserved cooking water (I used about 1/4 cup).
  3. Serve sauce over pasta, with steamed cauliflower and toasted pine nuts.

Source: Adapted from Fitness, January 2013.


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Lighter Avocado Alfredo Pasta with Spicy Chicken May 8, 2023 - 8:59 am

[…] If you want a smaller serving option that’s even healthier, try my Spaghetti Avocado. […]

Asiya May 26, 2013 - 4:18 pm

I love Avocado Pasta…it’s so creamy without the cream! And the sauce whips up in the time it takes to make the pasta. I add lemon and garlic to mine :)

Katrina @ Warm Vanilla Sugar May 26, 2013 - 12:39 pm

That sauce sounds killer! Yum!


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