Creamy Avocado Spring Pasta

The perfect spring pasta. Made with a creamy avocado sauce that you wouldn’t believe is dairy free. 

  • Author: Valeria Garza
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Savory
  • Method: Food Processor
  • Cuisine: Pasta
  • Diet: Gluten Free


-1/2 pound edamame pasta (any kind will work)

-1 summer squash

-1 small avocado

-2 tbsp of olive oil (divided)

-1 lime

-handful of fresh cilantro

-handful fresh spinach

-1 small bell pepper

-1/2 to 1 jalapeño pepper (depends on spice level you want to achieve)

-2 green onion stems (chopped)

-2 garlic cloves

-1/2 cup vegetable broth

-1 tsp garlic powder

-1 tsp lemon pepper (optional)

-Pinch of salt


1. Prepare pasta according to package instructions

2. In a small pan, place the peppers and garlic to lightly dry toast the skin. (Let cool before blending)

3. In a food processor or blender, blend together the 1 tbsp of olive oil, avocado, cilantro, spinach, green onions, peppers, garlic and vegetable broth. Salt to taste

4. Add the sauce over the pasta and allow to simmer.

5. Slice the yellow squash into medallions and then into half circles. Add into a pan and season with the remaining olive oil, garlic powder, lemon pepper and salt. Sauté for about 7 minutes.

6. To plate start with the pasta and then add the yellow squash slices on top. (At this point this is a completely vegan and dairy free meal).Optional-you can top with feta cheese for a tangy finish. Enjoy!


*The skin of the peppers and garlic needs to be evenly dry toasted in a pan without any oil.