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Avocado Cream Pasta (Vegan & Gluten-Free)

A light and refreshing pasta perfect served warm or chilled.

Author Samah Dada


  • 1 box pasta of choice, gluten-free if you prefer but your favorite pasta works here. I used chickpea pasta, but also enjoy brown rice pasta.
  • 1 + 1/2 ripe avocados 1 whole avocado + 1/2 of a second
  • juice of one lemon
  • 1/2 cup fresh basil leaves
  • 3 cloves garlic, or 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tsp salt and more to taste
  • 1/2 tsp pepper and more to taste & garnish
  • 1/2 tsp red chili flakes or more if you like it spicy
  • 1/4 cup water to thin sauce
  • 1/2 tsp maldon salt to garnish
  • 1/2 cup arugula
  • 1/2 cup grape tomatoes


  1. Prepare water to boil pasta. Once boiling, add pasta of choice - I like using chickpea pasta here or brown rice pasta, but feel free to use your favorite. I chose pasta wheels, but penne or shells would be great here as well.

  2. Slice grape tomatoes in half, and generously drizzle with olive oil. Season with salt, pepper, and chili flakes. Place in oven on 400 degrees and cook for about 10-15 minutes. We don't want to fully roast them because that will dry them out and get rid of the juices!

  3. While the pasta is cooking and the tomatoes are roasting in the oven, prepare sauce. All you need is your blender! Toss in the avocado, lemon juice, fresh basil, garlic, olive oil, salt, pepper, and chili flakes. Blend and adjust seasoning to taste. Add more lemon for brightness, more chili for spice. Salt and pepper to taste. If sauce is too thick, add an extra splash or two of water.

  4. Drain pasta and set aside to cool for 10 minutes. Add cream sauce, roasted tomatoes, and arugula to pasta and mix until thoroughly combined. Garnish with maldon salt, pepper, and chili flakes. Serve immediately or chilled.