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10-Minute Creamy Avocado & Lime Pasta

10-Minute Creamy Avocado & Lime Pasta

This is the best 10-Minute Creamy Avocado & Lime Pasta you’ll ever have- It’s rich and creamy, yet highly nutritious, and perfect for pasta dishes.

This is one of my favorite filling recipes when I need a nutritious boost.
Who knew pasta can be healthy? Will this one is!
If you are looking for an easy and flavorful pasta salad that’s mayo-free, and no added oil, you’ve come to the right place.

Plus, with avocado as a replacement for the mayo or oil, you’ll have a super creamy side dish that’s loaded with heart-healthy monounsaturated fatty acids, fiber, and a slew of vitamins and minerals.

Want to find out more about the avocado’s health benefits? – Click here.

10-Minute Creamy Avocado & Lime Pasta

Ingredients For This Pasta:

The ingredient list is pretty simple – all you need is pasta, beans, tomatoes. However, these are optional, you can use anything you like to compliment your creamy pasta.
For the dressing – you need spinach, avocado, onion, lime juice, salt, and pepper.

Storing the leftovers:
This pasta salad is best enjoyed on the day it’s made but will keep for up to 2 more days in the fridge if needed. I like to put this pasta in a container and top it with some crispy tofu bites for a complete lunch at work.

Anyway! Do let me know how you found this 10-Minute Creamy Avocado & Lime Pasta recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, PinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

10-Minute Creamy Avocado & Lime Pasta

This is the best 10-Minute Creamy Avocado & Lime Pasta you’ll ever have- It’s rich and creamy, yet highly nutritious, and perfect for pasta dishes.
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Main Course, Salad
Cuisine Italian
Servings 2
Calories 501 kcal


  • 8 oz gluten-free pasta Or use wheat pasta if not GF
  • ¾ cup/150g cherry or plum tomatoes sliced lengthwise
  • 1 cup/240g canned cannellini/butter beans drained and rinsed
  • 2 cups/250g baby spinach
  • 2 tbsp of water
  • 1 ½ medium avocados peeled
  • 3 tbsp freshly squeezed lime/lemon juice
  • 1/4 diced shallot
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper


  • Cook pasta according to package directions.
  • While the pasta is cooking, make the dressing. Add all of the dressing ingredients to a high-powered blender and blend on high until well-combined and creamy.
  • When the pasta is done, drain in a colander and rinse under cold water. Stir the pasta so that the additional water drains as well. Allow standing about 1-2 minutes.
  • Add the pasta to a large mixing bowl. Add the dressing and stir to combine.
  • Mix in tomatoes and beans.
  • Enjoy!


The blended Alfredo sauce can be stored in the fridge for up to 3 days, and it can be frozen.
Calories include the sauce and pasta with the spinach and tomatoes!


Serving: 1servingCalories: 501kcalCarbohydrates: 44.5gProtein: 11.2gFat: 13.4gFiber: 6.5g
Keyword 15-minute, avocado, creamy, dairyfree, eggfree, green, pasta, pesto, vegan
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