Avocado Pasta recipe is packed with bright flavors and simple, wholesome ingredients. This pasta features a luscious vegan sauce made from creamy avocado, savory white miso, and nutty tahini. The blend is creamy and tangy, salty and savory — a harmonious combination that’s easy to love.
Quick, easy, and satisfying, this avocado pasta is an ideal everyday meal that appeals to vegans and non-vegans alike.
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If you have any questions about the recipe, please ask. I read all comments and try to respond when I can. My readers have a range of experience in the kitchen, and I’ve answered many common questions in the post. If I missed something, feel free to leave a comment.
Crave-worthy
This is the story of Avocado-Miso-Tahini Pasta — a dish I’ve sadly and happily eaten several days in a row. When it’s dinnertime, it’s the one I reach for again and again. I love it so much I developed other variations like my Miso Tahini Pasta with garlic-sautéed mushrooms.
TikTok copycat
You may have seen avocado pasta trending on TikTok; it’s worth the hype. The combination is creamy, bright, and utterly delicious. Try it — you’ll understand why it’s become a favorite.
My version
The avocado creates an incredibly silky, creamy sauce. The garlic is used raw for a bright bite that balances the richness. White miso lends depth and a subtle umami creaminess, while the tahini adds a round, nutty finish.
Recipe notes
The sauce is quick to prepare and can be made while the pasta cooks, making this a great weeknight option. Serving the sauce with just the pasta allows the flavors and velvety texture to shine, but adding steamed or sautéed vegetables makes it a more substantial meal if you prefer.
What to call it?
Names considered: Awesome Pasta, Pasta with Awesome Sauce, Vegan Alfredo, Avocado-Miso-Tahini Sauce. For clarity and simplicity this version is titled Avocado Pasta. The sauce doesn’t taste like any single ingredient alone — it’s more than the sum of its parts: creamy without dairy, vegan, and reminiscent of Alfredo in texture.
Pasta cooking liquid
Thin the sauce with reserved pasta cooking water until it reaches a heavy-cream consistency that will coat the noodles. Start with about 1/4 cup and add up to 1/2 cup or more to reach your preferred thickness. You can also leave the avocado slightly chunky if you’d like visible pieces in the sauce.
This dish works well with regular durum wheat pasta, whole wheat, or your preferred gluten-free pasta.
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Avocado Pasta Recipe
Avocado Pasta with Miso & Tahini Sauce
Debi
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Ingredients
- 1 pound spaghetti or linguine noodles
- 1 tablespoon tahini paste
- 1 tablespoon extra virgin olive oil
- 1 clove garlic pressed or minced
- ¼ cup white miso paste
- ½ avocado
- 1 cup pasta cooking water reserved
- 1/3 cup broccoli florets steamed
- ½ cup frozen peas defrosted
- 1 small zucchini julienned
Instructions
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Bring a large pot of water to a boil and cook the pasta according to package directions.1 pound spaghetti or linguine noodles
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In a small bowl, whisk tahini, olive oil, garlic, and miso until smooth. As the pasta nears completion, add the avocado to the mixture and mash until creamy.1 tablespoon tahini paste, 1 tablespoon extra virgin olive oil, 1 clove garlic, ¼ cup white miso paste, ½ avocado
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Drain the pasta, reserving 1 cup of the cooking water.
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Add the reserved pasta water to the avocado-miso mixture, a few tablespoons at a time, stirring after each addition. The sauce will start thick and thin to a creamy consistency as you add more water.1 cup pasta cooking water
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Combine the pasta, vegetables (if using), and sauce in a large bowl. Toss gently to coat and serve immediately.1/3 cup broccoli florets, ½ cup frozen peas, 1 small zucchini
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition will vary with brands, portion sizes, and preparation methods.