This spaghetti with avocado sauce comes together in under 10 minutes with a no-cook blender sauce. I add labneh (hung yoghurt), which keeps the avocado sauce from browning and makes it extra creamy. Serve it with boiled eggs for a quick breakfast pasta, or enjoy it any time of day.
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Breakfast Pasta
I call this breakfast pasta because the breakfast duo - avocado and boiled eggs are in my pasta bowl! Isn't it useful to have a few easy, satisfying recipes that work for the first meal of the day? This avocado sauce comes together quickly in a blender while your pasta and eggs are boiling!
I love pairing avocado with eggs in any form - if you do too, check out my scrambled eggs and avocado toast for another quick breakfast idea.
Why you will love this recipe!
- Ready in 10 minutes with zero cooking for the sauce - just blend and toss while your spaghetti boils.
- Endlessly customisable - go bold with balsamic and caramelised onions, or keep it light with cherry tomatoes and parmesan.
- Easy to adjust - want it creamier? Add an extra spoonful of labneh. Need more sauce? Half an avocado more does the trick.
- Stays green longer than most avocado recipes - the labneh prevents browning, so you can prep it ahead without it turning grey.
Ingredients Needed
Here are the key items you will need for making spaghetti with avocado sauce:
- pasta
- ripe avocado
- garlic, green chilli and cilantro
- lemon/lime juice
- labneh or greek yoghurt
- extra virgin olive oil
- salt
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
Tips to Make Spaghetti with Avocado Sauce
Why spaghetti?
Spaghetti works especially well here because the long, thin strands pick up the creamy avocado sauce evenly. That said, if you prefer shells, thin the sauce slightly with a tablespoon or two of pasta cooking water so it flows into the curves.
The avocado must be ripe.
Press gently near the stem - it should give slightly but not feel mushy. An underripe avocado will make a bitter, lumpy sauce. A perfectly ripe one blends into something almost buttery. Avocado is more versatile than most people realise. I even use it in my chocolate brownies for a fudgy, butter-free bake.
Labneh prevents browning.
Most avocado pasta sauce recipes skip labneh, but I like adding it. Labneh is a thick, strained yoghurt similar to Greek yoghurt that adds body to the sauce and helps keep the avocado from oxidising. Lemon juice helps slow this down, but the labneh helps keep the sauce looking fresh for longer.
Season just before serving.
Blend the sauce, taste, and adjust salt, pepper, and lemon right before you toss it with the pasta. You must adjust the seasoning as per your taste before you stir the sauce into the pasta bowl. The flavour deepens once it hits the warm spaghetti.
Recipe FAQs
Yes, thanks to the labneh, this avocado sauce stays green for up to 24 hours in an airtight container in the fridge. Press a piece of cling film directly onto the surface of the sauce before sealing to prevent further browning.
Spaghetti is my top choice as the sauce clings to every strand. Shells and penne also work well with a thinner sauce, as it gets trapped inside.
I like to eat immediately once the pasta is drained and tossed in the sauce. The cool avocado sauce naturally brings the pasta down to the perfect temperature.
Absolutely! Boiled eggs are my favourite addition here, giving you a complete breakfast pasta. Grilled chicken, crispy chickpeas, or sautéed prawns all work well for a heartier meal.
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📖 Recipe Card
Spaghetti with Avocado Sauce
Ingredients
For Pasta:
- 200 grams spaghetti, no. 3 or 5
- 2 litres water
- 3 teaspoon salt
For Avocado Sauce:
- 1 large ripe avocado
- 1 garlic clove
- 1 green chilli, optional
- Fresh coriander leaves, freshly chopped
- juice of half a lemon
- 2 tablespoons full-fat labneh, greek or hung yoghurt
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Additions:
- ½ cup cherry tomatoes, (optional)
- 2 to 3 hard-boiled eggs, to serve along
- Freshly grated parmesan
Instructions
Boil the pasta
- Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook for 6-10 minutes, or follow the package instructions for your pasta type.200 grams spaghetti no. 3 or 52 litres water3 teaspoon salt
Prepare the sauce
- While the pasta cooks, add the avocado, garlic, labneh, lemon juice, olive oil, herbs, chilli (if using), salt and pepper to a blender. Blitz until completely smooth, scraping down the sides as needed.1 large ripe avocado1 garlic clove1 green chilli optionalFresh coriander leaves freshly choppedjuice of half a lemon2 tablespoons full-fat labneh greek or hung yoghurt2 tablespoons extra virgin olive oil½ teaspoon Italian seasoningSalt and pepper to taste
Plate and serve
- Drain the pasta and transfer to a large bowl. Pour over the avocado sauce and toss gently until every strand is coated. Fold in the cherry tomatoes, if using.½ cup cherry tomatoes (optional)
- Divide into serving bowls, top with halved boiled eggs and finish with freshly grated parmesan. I love serving the eggs halved on top - but you can chop and fold them in if you prefer.2 to 3 hard-boiled eggs to serve alongFreshly grated parmesan
Nutrition Info
Adapted from @yummytoddlerfood
Anita says
Omg!! This was so flavourful! I only wanted to try because I had an avocado and wanted to make something different! This is such a keeper! Thank you!