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Green Goddess Avocado Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 250 grams dry pasta*
  • 2 ripe avocados pitted and skin removed
  • 1 large clove of garlic crushed
  • 3 tablespoons garlic infused olive oil I used Maison Orphée brand **
  • 1 teaspoon sea salt or to taste
  • ½ cup packed fresh basil leaves
  • juice of 1 lemon
  • 1 teaspoon grated lemon rind
  • extra basil leaves or arugula for serving


  1. Bring a large pot of salted water to a rolling boil. Add the pasta once the water is boiling.
  2. Meanwhile, combine all of the remaining ingredients in a food processor (a mini one will do as there arent many ingredients). Process until smooth, about 2 minutes.
  3. Place the sauce mixture in a medium bowl, and once the pasta is cooked al dente, add the noodles to the sauce bowl with a set of tongs. Mix with the tongs to combine,adding a bit more of the pasta water if needed should the sauce be too thick (the pasta water is the BEST for adding a velvety texture to a too-thick pasta).
  4. Serve with a handful of fresh arugula leaves or fresh basil leaves.

Recipe Notes

*you can substitute half, or all, of the noodles with zucchini noodles by spiralizing a zucchini (I used 2 c. of spiralized zucchini as a sub for half of the noodles and used spaghetti).  Simply sauté the zucchini in a drizzle of olive oil until it is cooked but still slightly crisp, about 2-3 minutes, and add it to the sauce when you add the pasta.

** substitute regular extra virgin olive oil if you don't have garlic infused olive oil