My favorite way to use this avocado sauce is on tacos. Julia calls for it specifically in her Roasted Cauliflower Taco recipe, but it would work nicely on these Sweet Potato Tacos, these Roasted Veggie Tacos, or these Mushroom Tacos too.
I love this receipe. I keep a jar of this and the tahini sauce in my fridge all the time for my roasted veggies and wonderful spread on sandwiches. I make it with Follow Your Heart vegan mayo to keep it vegan. Great flavor, easy to make and great on a multitude of foods.
I love the creamy consistency as well as the versatility of it. I feel like you can put this sauce on virtually anything! Also, it was so easy to make! It held up well in my fridge for 5 days (stored in a glass container). This will be a staple for my weekly meal preps from now on
Hi! My name is Rachael and I'm so happy you're here :) I am an entrepreneur who's so passionate about health and wellness. I've built my brands around helping as many people as possible in their own health journeys. I'm a registered dietitian, certified personal trainer, and an author. My first published cookbook, Rachael's Good Eats, comes out this April 18th and you can pre-order on Target, Barnes & Noble and Amazon to be one of the first to receive it. It's packed with 110 healthy recipes (75 unreleased!) that are gluten-free, dairy-free and refined sugar-free. Stay around for tons of free content from recipes and kitchen hacks to workouts and fitness motivation :)xx Rachael
This is the ultimate 5-minute creamy avocado sauce that also doubles as a dip and salad dressing! Even better, there is no additional oil and instead relies on the creamy, healthy fats in the avocado to make a perfectly rich and silky avocado sauce that you will want to put on everything.
Sometimes I leave it a little thicker to make creamy avocado dip to use for snacks or a dipping sauce for crispy tofu sticks and other times I add more water and thin it out to make a creamy avocado dressing for salads and bowls.
If you love avocado sauce, then I think you will enjoy trying the flavors in this Mexican avocado sauce and an avocado sauce with miso. All have a slightly different preparation and wildly different tastes.
This sauce is very versatile. You can use it on top of many different types of salads, especially green salads and chicken salad, roasted veggies, veggie noodles and even fish and chicken recipes. Even if the recipe is creamy, I put a big dollop on top, like in this Creamy Parmesan Chicken Skillet! You can also use it as a dip sauce for baked sweet potato fries and chips.
And if you like this Whole30 Creamy Avocado Sauce recipe, please share with your friends and family. Do you want to taste more Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
I had one avocado to use up because it was starting to get over ripe. So I halved the recipe. First time making this and it was absolutely delicious. I left out the cherry tomatoes and corn and it was still great.
Sauce is wonderful and versatile. Have used as a mayonnaise substitute with great success as well as a pasta sauce. Used spinach leaves since fresh basil was not available. Added in basil and oregano to season. Will make again and again.
This was very good. I made a half-recipe (with just one avocado) and meant to add 1 T EVOO, but forgot. It was still delicious. Very garlicky, but I like that. Roasted garlic might improve the flavor even more. And I think I would actually add cheese before I added oil to this.
waaaaay too much olive oil. I even used HALF the amount of oil called for bc it seemed to be a lot. The taste of olive oil was so strong, that I wound up adding some hot pepper sauce to try and mask it. Still 5 stars tho bc with a little alteration, this recipe is fire!!
Loved your recipes only problem is that I am the chef for south texas food bank and we cook for a large amount of children and a lot of items used are not available to us ,but I think I can work around that and make some of these delicous recipes for the children of Laredo, Texas and surrounding areas. Really NICE RECIPES Thank you Chef Stephen Pearson
My husband and I made this last night. We substituted the corn with artichoke hearts and we used veggie pasta made from kale and spinach. It was AH-MAZING! Definitely a recipe to be made in the future.
Hello, I made the sauce as directed except I only had one avocado. Can anyone think of why the sauce alone tasted a bit bitter Combined with pasta, tomato, corn mad is a bit less bitter. I even added some peas, which I liked. I love the idea of this dish,but I need to find out what may be the cause of the bitterness. Thank you!
Awesome! I made this tonight and followed the recipe except used less oil and added some green peas. My husband and I (both 72) thought it was delicious. We have leftovers which I assume will be fabulous. Thank you for the recipe.
Hello! I made this last night and it was so good! My husband was afraid it would taste like guacamole, but since the herbs were different and with all the lemon juice, it gave the sauce a light flavor and a very rich and satisfying mouth-feel. We both enjoyed it! I sauteed some onion and mushrooms and added it to the pasta before adding the sauce. As for leftovers, I saved the sauce separately from the pasta and veg, put it in the smallest container it could fit in, put cling film on it so that it touched the whole top of the sauce, and placed in the fridge. This morning, still looks bright and green! So looking forward to leftovers for lunch!
made this last night and everyone loved it! Amazing creamy sauce, so easy to make. My kids ate it up and my husband had seconds. Will be adding this one to our meal rotation for sure! Thanks for the recipe.
Hello,My husband and I made this over the weekend, and it was wonderful we did add turkey bacon because it reminded me of a BLAT(bacon, lettuce, avocado, tomato). I think I will be making this for any up coming potlucks. We had leftovers and ate it the next day cold and it kept just fine, the sauce was still vibrant green and absolutely no brown showing. This dish is good at room temperature and cold, I think this would be great with spiral pasta as well and it could be a pasta salad. Thank you so much for this recipe.
I just wanted to say this was an amazing sauce and we could not get enough of it! I kind of changed it up to resemble guacamole with lime juice, onion, and roasted garlic instead of raw garlic. So amazing!
Absolutely going to try many of your recipes. As a single person, I make 2-3 recipes a week that I can freeze for suppers and lunches. Than I just add fruits and healthy snacks. Thus avoiding fast food and eating out. I limit my budget to one restaurant meal a month.
Just made for dinner. No basil used baby spinach and rocket. Also roasts baby toms for half hour. Great meal. Add some pasta water at the end to give lustre and make into sauce. Next time will add a small chilli, no seeds, just a bit of heat and will add more tomatoes and pine nuts. Would also work well with some smoked salmon stirred through. Will certainly make again thanks for sharing
This was yummy! However, I wanted to lighten it up just a bit, so instead of 1/3 ocup oil, I used about half as much and added water to thin it out. It was still wonderfully creamy! Thanks for a recipe I can make with the basil, lemons, and tomatoes I grow.
Thanks for posting this Chung-Ah! I had a lot of avocados the other day, and I ended up making guacamole with them and eating guac and chips for dinner. I much would have preferred to do this pasta. I stumbled upon your blog while searching for something else and then found the avocado recipe! Now I know for next time! Love it when things like that happen.
Creamy, thick, and rich with lots of garlic flavour and a hint of lemon, this is one of my favourite pasta dishes. The avocado works wonderfully in this recipe to create a sauce so creamy and thick you will think there is cream hiding in there.
So creamy and delicious. Thank you for sharing the recipe. I added extra garlic, deleted the oil, used gluten free pasta, added peas and artichokes. Second time in 10 days that I have made this. Thanks again!
Why do people always have to complain..its bad enough on Facebook and the like..now on recipes.. and to think that this lovely lady went out of her way to please us with a different way to use avocadoes..You cant educate stupid..for me I loved it..well done and greetings from Crete where Avocadoes grow plentiful here.. Rx
Strange to me that some folks disliked this so much. It was a huge hit for me. I used short noodles, cooked the noodles and then cooled them down before mixing in the sauce. I served it room temp as a pasta salad with kalamata mixed in. My 5 year old nephew loved it so much he said he wants to learn how to make pasta salad. I definitely recommend including the lemon zest, so tasty!
BEST PASTA EVER!!! Ive been making this for a few years now and it is amazing. If youre thinking it will be like a guacamole pasta, WRONG. It is the most creamy amazing tasting sauce ever. EVER. Normally i double the recipe, and add more basil and garlic. And less lemon juice. You can always add more, but cant take away. ALSO, it NEEDS to be done in a food processor. This cannot just be smooshed by hand. It will not taste the same. ALSO, if you add crumbled goar cheese, OR parmesan, it adda an extra yummy factor. MY FAVORITE!!!!!
Thank you so much for this recipe! My two year old is asking for more even after dinner is over which NEVER happens. I bet I could even sneak some spinach in there next time. I added extra avocado and olive oil for some more fat. Delish.
i really went rouge with this one without adding much time. I toasted pine nuts in a pan added pancetta chopped small and gently cooked it then added this to the