Who knew avocado could disguise itself as pasta sauce? With a little lemon juice, salt and pepper, it seems like paradise can be reached! The rich taste of this creamy sauce mixed with tomatoes and other veggies plus some oh-so-delicious pasta—what could beat that? This fun and yummy recipe can be done and ready to go in 20 minutes.

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2


  • 12 oz. spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • ½ cup fresh basil leaves
  • 2 garlic cloves, minced
  • 2 Tb. fresh squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • ⅓ cup olive oil
  • 1 cup cherry tomatoes, halved
  • ½ cup canned corn, drained and rinsed


  • 1

    In a large pot of boiling water, cook pasta according to package directions and drain well.
  • 2

    While the pasta is cooking, combine avocados, basil, garlic and lemon juice in a bowl. Season with salt and pepper to taste. Stir in olive oil in a slow stream until emulsified. Set aside.
  • 3

    In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  • 4

    Serve immediately.

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