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Creamy Avocado Pasta

Dairy-free and vegan creamy avocado sauce! Toss it with your pastas, add to tacos or as a dip for kabobs!
Course Sauces
Cuisine American
Keyword avocado, sauces
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Author winnie liong


  • 16 oz pasta of choice i used bowtie
  • 2 tsp avocado oil
  • 1 package tempeh cubed, about 8 oz
  • 1/2 cup grape tomatoes halved
  • 1 cup broccolini
  • 1/2 cup spinach

Avocado Sauce

  • 1 ripe avocado halved and seeded
  • 1/4 cup avocado oil olive oil works as well
  • 1/4 cup spinach
  • 2 tbsp nutritional yeast
  • 1 tsp minced garlic about 2 cloves
  • 2 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • pinch of black pepper


  • Cook pasta according to package instructions.
  • In a medium pan, preheat with avocado oil and saute tempeh, grape tomatoes, broccolini and baby spinach together.
  • To make sauce, add entire avocado, avocado oil, spinach, nutritional yeast, minced garlic and lemon juice into a blender or food processor until smooth, adding salt and pepper to taste.
  • Toss veggies and tempeh with pasta. Toss in avocado sauce and top pasta dish with crushed red pepper flakes!


Place leftover avocado sauce in an airtight container, covering with a plastic wrap and leave in the fridge for up to 2 days.