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Creamy Avocado Pasta Recipe

Jalapeno Avocado Pasta

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Rich and creamy avocado pasta with cherry tomatoes, garlic, corn and spicy jalapenos is a quick and easy weeknight dinner that's ready in 20 minutes.
Course Main Course
Cuisine American, Mexican
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 People
Calories 526


  • 12 oz Spaghetti
  • 2 Avocados Ripe, Peeled, Diced
  • 1/3 cup Basil leaves Fresh
  • 2 cloves Garlic
  • 1 Jalapeno 3 inch size
  • 2 tbsp Lemon juice
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Paprika Optional
  • 1/3 cup Olive oil
  • 3/4 cup Cherry tomatoes Cut in half
  • 1/2 cup Corn Cooked


  • Cook pasta, according to package instructions. Drain and keep aside. 
  • While the pasta is boiling, make the avocado sauce: In a heavy duty blender or food processor, add avocados, basil, garlic, jalapeno, lemon juice, salt, pepper, paprika and oil. Pulse until smooth and creamy. 
  • In a large nonstick pan, add boiled spaghetti, cherry tomatoes corn and as much or as little avocado sauce as you like. 
  • Garnish with some basil leaves and jalapenos and sprinkle some mozzarella cheese and enjoy!



  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days.


Calories: 526kcal | Carbohydrates: 79g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Sodium: 191mg | Potassium: 795mg | Fiber: 10g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 26.2mg | Calcium: 50mg | Iron: 2.2mg