30 min or less, Easy, Gluten Free, Lunch, Main Dishes, Nut free, Vegan Recipes

Avocado Cream Penne with Herbs

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Avocado Cream Penne with Herbs- this healthy avocado sauce required no cooking. Just add the hot pasta and you have the perfect vegan sidekick for noodles!

Avocado Cream Penne with Herbs via #vegan #vegetarian #pasta

I love coming up with new vegan pasta recipes and especially ones that are a snap to make. This avocado sauce amazingly involves no cooking! It’s all made in a food processor and mixed in with your hot pasta. Just make sure you eat it immediately after serving. Given the nature of avocados browning when exposed to air, this pasta is not one I would recommending making too far ahead of time. =)

Ok, so the first step is to boil your pasta according to package directions. Drain and set aside; do not rinse.

While the pasta is cooking, you can prepare the sauce. In a food processor, add the lemon juice, olive oil, garlic, avocados, basil, parsley, almond milk, sea salt, black pepper, and red pepper. Blend until smooth.

Avocado Cream Penne with Herbs via #vegan #vegetarian #pasta

Next, mix the sauce in with the pasta, top with cherry tomatoes and serve! The hot pasta will warm the sauce, or you can heat over low heat on the stove until desired temperature. It’s as easy as that! =)

Avocado Cream Penne with Herbs via #vegan #vegetarian #pasta


Avocado Cream Penne with Herbs (Vegan, Gluten Free)

This avocado cream sauce is the perfect vegan sidekick for noodles! So easy and healthy!

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 1x
  • Category: Vegan, Gluten Free


  • 8 ounces penne pasta of choice (gluten free if desired)
  • 2 tablespoons lemon juice
  • 1/2 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 ripe avocados, pitted
  • 1 cup fresh basil, stems removed
  • 1 cup fresh flat-leaf parsley, stems removed
  • 2 tablespoons nondairy milk
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 cup cherry tomato halves


  1. In a large pot, cook pasta according to package directions. Drain. Transfer pasta back into pot and set aside. Do not rinse.
  2. In a food processor, add lemon juice, olive oil, garlic, avocados, basil, parsley, almond milk, sea salt, pepper, and crushed red pepper. Process until smooth and creamy.
  3. Add the avocado sauce to the pasta and stir to blend well. The hot pasta will warm the sauce, or you can heat over low heat on the stove until desired temperature. Since this sauce uses avocados and they brown after a few hours, it’s best to serve this dish immediately. Top with cherry tomatoes. 2-3 servings.


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  • Tried this out today and loved the taste (the red peppers gave it a flavor), it smelled so fresh with the parsley and basil, was pretty easy to put together, AND my abuela enjoyed it (my toughest critic), I will be making it again! I did end up using vanilla almond milk since I didn’t have regular and was a bit worried but it came out delicious regardless, and no taste of vanilla!).

    • Yay, that’s so awesome! So happy you liked it! And that’s so funny about the vanilla almond milk! I had a very similar experience, adding it to a pasta sauce and I was really worried it would be sweet- but it tasted great for me too. Who knew? =) Thanks Julia!

  • Hi! Id like to try this, but do you think it would go as well with Gnocchi instead of pasta? And fresh basil is non-existent at any store around me right now for some reason (time of year maybe), so I would have to use dry 🙁 but how much would you suggest?

    • Yes I think it would be really good with gnocchi! Although, without the basil I think it will lack in flavor a bit. I would honestly just add a teaspoon or so of basil and then taste and add more until it has the flavor you desire. You might even want to add more spices since it will be missing the basil. =)

  • Hi! I am new to the vegan lifestyle. I love your recipes! Veganism is tough for me because I have a peanut and tree nut allergy. What do you suggest I can use to replace (i.e. almond milk). Thank you for your ideas!

    • Hi Dianne! Welcome to the vegan lifestyle!! =) For nuts, I would suggest replacing with seeds (sesame, sunflower, pumpkin, hemp, etc.) For peanut butter, you can try sunflower butter. For baking, I would replace with rice crisp cereal, crushed pretzels, oatmeal or rolled oats, raisins, cranberries, vegan chocolate chips, pumpkin or sunflower seeds. If there are sauces that require cashews (depending on the recipe), you could try cauliflower or tofu instead. For example, for my Green Chile Mac and Cheese I offer a nut-free version with boiled cauliflower. I hope this helps! =)

  • Very good flavors! Unfortunately, I didn’t account for the large size of my garlic cloves so the garlic ended up being a little overpowering. I added some pumpkin and chia seeds on top for a little bit of a different texture. Overall a great recipe! 🙂

    • Thanks Alyson! So glad you liked it! =)

  • i made this it was very tasty… I made my avocado a little more cheesy like with nutritional yeast and some miso paste added to the sauce. i also added a touch of sriracha for a kick of heat. it was very tasty and something I will definitely make again.

    • Thank you Erica! I’m so glad you liked it. =) Sriracha sounds like a nice addition!

  • I love the idea of making a creamy pasta sauce out of avocado.. thanks for the idea and great recipe!


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