15 Minute Super Creamy Vegan Avocado Pasta

The Italians have gifted the world more than a few wonderful things, but foodies are most grateful for one utterly delicious offering: Pasta. This recipe is hearty, creamy, garlicky with a refreshing hit of lemon. The addition of avocado in this indulgent plate gives the dish a little added health kick. The recipe just takes 15 minutes to whip up, making it a perfect weeknight dinner or lunch when you’re strapped for time.

9 ounces (255 grams) uncooked whole wheat pasta or zucchini noodles
1 medium garlic clove
1/4 cup lightly packed fresh basil leaves, plus more for serving
1 to 2 tablespoons fresh lemon juice, to taste
1 tablespoon extra-virgin olive oil, plus more if needed
1 ripe medium avocado, pitted
1 tablespoon water
1/4 to 1/2 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Lemon zest, for serving

1. Bring a large pot of water to a boil. Cook the pasta according to the instructions on the package. If you’re looking for a lighter option, serve the pasta sauce with zucchini noodles.
2. While the pasta cooks, combine the garlic and basil and pulse to mince in a food processor. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth. If needed, add more oil to reach the desired consistency. Season with salt and pepper to taste.
3. Drain the pasta and add all of the avocado sauce and stir. Top the dish with basil leaves and get munching!
Top with pepper, lemon zest, and fresh basil leaves, if desired.