Avocado Pasta Recipe

By Mariely Lopez, a Nutrition Communication Undergraduate at Arizona State University


As a college student you are often times not fully equipped with state of the art kitchen appliances and sometimes it can make it difficult to put something together. I often find myself searching the web for quick easy recipes that don’t require a blender or a food processor, or any other “state of the art” kitchen appliance. So, just the other day I Googled “pastas” and this recipe came up, but it instructed me to use a food processor.


I thought to myself ‘an avocado pasta sounds delicious but 1) I don’t have a food processor and 2) I don’t have all of the ingredients it is asking me for’. So I decided to “improve” and here is what I came up with.




  • 12 ounces spaghetti
  • 2 peeled avocados
  • Garlic slat (to taste)
  • 2 tablespoons of lemon juice (from a lemon)
  • Ground Black Pepper (to taste)
  • ¼ cup of olive oil
  • 1 tomato
  • ½ cup of corn kernels




In a large pot of boiling water, add the 12 ounces of spaghetti and let them cook for about 8 to 10 minutes. As the spaghetti is cooking take the two peeled avocados and place them in a large bowl. Take a fork and begin to smash them. Add the lemon juice and olive oil and continue mix/smash the avocados until it becomes an avocado sauce like substance.


Drain the spaghetti once it has been cooked and add the avocado sauce to it and mix. Chop the tomato and add it to the pasta, along with the corn. Season with black pepper and salt to taste and serve!


Side Note: Smashing the avocados with a fork can take a bit longer than anticipated so, if you do have a food processor I would suggest using that instead, but if you’re a college student, like I am, it’s totally okay to use a fork! Treat it as an arm workout and believe me, you will wake up sore the next day!

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