Avocado Pasta


20 minute meal- Doc approved!

This pasta is so yummy and also works awesome with zucchini “pasta” noodles!



  • IMG_2388edit12 ounces spaghetti (your preference/type)
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt (we opt for sea salt!) and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed (we used frozen organic corn and warmed it with the pasta on the stovetop- it worked great!)


  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  • Serve immediately.

Please choose organic ingredient whenever possible!

See the original post here! Yummmm!