Green Goddess Avocado Pasta (vegan)

Main Dishes, Vegan

Photo 2017-03-14-2
This has to be one of my favourite pasta dishes on earth! Brimming with flavour from fresh garlic, mounds of fresh basil, lemon juice and zest in a base of healthy avocados all from Nature’s Fare Markets, this vegan sauce is velvety rich without the guilt.

If you want to take it a step further in the ‘healthy’ department, substitute half of the noodles for zucchini noodles just like I did in the picture above (you can make them in a spiralizer in a flash).  Of course you can substitute ALL of them for zucchini noodles should you wish, but I like everything in moderation and still enjoy the substance of the pasta noodles: healthy eating doesn’t have to be all-or-nothing!


Photo 2017-03-15
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The sauce is made in a food processor or blender in seconds and requires zero cooking, a busy mom’s dream come true! If you don’t have garlic-infused olive oil on hand just use a really good olive oil. Nature’s Fare Markets has the best selection of these ingredients along with alternates to the traditional wheat pasta should you want a gluten-free or other type of pasta to put in here! Garnish it with additional fresh basil leaves or a generous handful of arugula, or a grilled piece of salmon if you wish.
Serves 2-3



  • 250 g. dry spaghetti noodles*
  • 1 ripe avocado, pitted and skin removed
  • 1 large clove of garlic, crushed
  • 2 Tbsp. garlic infused olive oil (I used Maison Orphée brand) **
  • 1 tsp. sea salt (or to taste)
  • ½ c. packed fresh basil leaves
  • juice of 1 lemon
  • 1 tsp. grated lemon rind
  • extra basil leaves or arugula for serving
 *you can substitute half, or all, of the noodles with zucchini noodles by spiralizing a zucchini (I used 2 c. of spriralized zucchini as a sub for half of the noodles).  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



  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.

Photo 2017-02-07



Thank you so much to Nature’s Fare Markets for sponsoring this healthy post!

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8 Comments on “Green Goddess Avocado Pasta (vegan)”

  1. Linda Spence

    Oh this looks fantastic. I have adult vegan kids and adult “regular” kids and I’m vegetarian. Something for the whole family. And twin one year old grandsons who I am sure will love it as well. Thanks.

  2. Courtney

    Hi Tori!

    I made this for my supper tonight and it was so easy to whip up while my 2 year old daughter was eating her supper in her highchair! I didn’t have any garlic infused olive oil so I used a Jalapeño infused one instead. I used some pasta noodles and some zucchini noodles and it is absolutely delicious!! Thank you for posting this super easy, delicious and healthy pasta dish! I will definitely be making it again and again! 🙂

  3. Pat

    Hi Tori,
    I made the green godess avocado pasta for dinner tonight. It was so delicious!
    Thank you for all the wonderful recipes you provide for us, they are excellent ! I so appreciate always finding the perfect recipe on your site.

  4. Evelyn

    I love the simplicity of the ingredients in this recipe! It was so easy to whip up and my kids (3 and 18 months) loved it! Thanks so much for sharing 🙂

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