This super simple Creamy Avocado Parsley Pasta with Tomatoes is so flavorful and has a vibrant sauce that is fresh and light. Plus, the sauce is made in the blender, perfect for when you prefer not to spend too much time in the kitchen!
This delicious pasta is one of my most popular pastas from my Instagram account @janetsmunchmeals, and I can’t believe how long it’s taken me to add it to the blog! We use rigatoni pasta, but feel free to use your favorite, along with a blender sauce made with avocado, lemon, seasonings, and fresh herbs. The combination is dreamy, and we use sliced cucumbers and tomatoes for more freshness, texture, and nutrients.
This pasta makes a great option for a lunch or light dinner, or an outdoor gathering with family and friends. Something about it just reminds me of summer and warm weather. And what better way than to celebrate with a light yet creamy pasta?
How This Dish Comes Together
I love this simple recipe, which is really just boiling the pasta (in salted water until al dente, then drained), the sauce, and the veggies.
The recipe times out really well, since you can slice your cucumbers and tomatoes and make the sauce in the blender/food processor during the time that the pasta water boils / the pasta is cooking.
Tips and Substitutions
If you don’t have a blender or food processor, no problem for this dish. Simply mash the avocado very well until it’s smooth and creamy, with a fork. Take some extra time to really finely chop the fresh herbs. Then stir in the lemon and seasonings. It will still work great!
If you’re wary about having the warm pasta with avocado sauce, feel free to let the pasta cool down somewhat. Or, you can rinse the pasta in cold water when draining, which is faster.
You can also add it other ingredients such as toasted pine nuts, roasted red peppers, sun-dried tomatoes, or even some arugula leaves. All would be great options in this Creamy Avocado Parsley Pasta with Tomatoes.
Other Delicious Pasta Salads
Mediterranean Pasta Salad with Spiced Chickpeas
Orzo Vegetable Salad with Vegan Honey Mustard Dressing
Pearl Couscous and Cannellini Bean Salad
If you make this recipe, I’d love to see it! You can tag me on Instagram @janetsmunchmeals and/or leave a comment here!
Creamy Avocado Parsley Pasta with Tomatoes
Ingredients
- 1/2 lb. of your favorite pasta
- 1 3/4 cups thinly sliced seedless cucumber
- 1 pint cherry tomatoes sliced or quartered
- 1/4 cup finely chopped red onion
- 2 tbsp packed fresh parsley chopped for garnish
- Fresh ground pepper
Dressing (blend in food processor):
- 2 avocados
- Juice of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/4 tsp chili flakes
- 1/4 cup packed fresh parsley
- 2 tbsp packed cilantro
Instructions
- Cook pasta to al dente in salted water. Drain and drizzle with a bit of olive oil (skip oil if you prefer).
- Add all remaining ingredients and the blended dressing. Carefully stir.