Creamy avocado pasta with garden tomatoes

Last week, as I was reading an issue of the Runner’s World Magazine, I stumbled on this recipe.

I had already bought an avocado and didn’t know what to do with it. So I let my mind rolling and decided yesterday to come up with my own variation of the RW’s recipe.

It was so tasty my husband asked for more!  It was also a great “Meatless Monday” meal, and quite cheap to make since I had some of the ingredients in the garden.

Here’s the recipe.


Creamy Avocado pasta with garden tomatoes
Serves 4
Great refreshing pasta with fresh ingredients
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 bag (12 or 16oz) of pasta (you can use gluten free)
  2. 1 ripe avocado (or more)
  3. 1 red onion chopped
  4. 20 fresh Kalamata olives cut in half
  5. 3-4 large garden fresh diced tomatoes
  6. 1 cup freshly grated Asiago cheese
  7. 1/2 cup milk
  8. 2 tbs butter (optional)
  9. 2 tbs fresh basil
  10. 2 tbs fresh oregano
  11. 2 tbs fresh lemon thyme
  1. Boil pasta as per directions. Set aside
  2. While pasta is cooking, cut the onion, the olives and the tomatoes.
  3. Clean and rince the fresh herbs.
  4. Put in a food processor along with ripe avocado and milk. Blend.
  5. In the same pot you boiled the pasta in, melt butter and sautéed the onions.
  6. When onions are cooked, add the sauce, the tomatoes, the olives and 1/2 the shredded cheese.
  7. Salt and pepper to taste.
  8. Top with a little Asiago shredded cheese and serve.
  1. Was so easy to make I even managed to prepare my toddler's food at the same time!
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