Vegan Creamy Avocado Pasta With Asparagus & Peas

Avocado Pasta. The creamy sauce is made with avocado, Greek yogurt, lemon and garlic. Add any of your favorite veggies, chicken, or bacon for an easy, healthy meal!

You’ll Need:

  • 8 ounces whole wheat pasta I used orecchiette
  • 1 pound asparagus tough ends trimmed and cut into 1-inch pieces
  • 1 medium ripe avocado halved and peeled with the pit removed
  • 1 clove garlic peeled
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup fresh parsley leaves plus additional for garnish
  • 1/4 cup fresh basil leaves plus additional for garnish
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt plus additional for cooking the pasta
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 small green onions thinly sliced (about 1/2 cup)
  • 2 cups fresh arugula
  • 1 cup frozen peas
  • Freshly grated Parmesan optional for serving


  1. Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
  2. While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
  3. Get full recipe==>>