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.

Most of you already know that I LOVE avocados, which is why this jalapeno avocado pasta is one of my favorite one pot  vegetarian meals.

There are many different avocado sauce recipes out there but this one is the BEST and it works great as a dressing and dip too.

It has a SPICY kick from jalapenos and paprika that makes it truly amazing.

I also got creative and made avocado tomato pasta sauce last week, which was weird and not as good as the recipe below.  So, don’t even bother trying it! lol.

Here are some TIPS for making this avocado pasta:

  • Corn must be COOKED before being added into the pasta. You can use canned corn or use those microwave steam corn bags.
  • You can make avocado pasta sauce WITHOUT basil and replace that with some other fresh herbs that you like.
  • You can make avocado sauce WITHOUT food processor by using a blender instead but it has to be a heavy-duty blender.
  • The amount of jalapenos and paprika can be ADJUSTED based on your taste preference.
  • Make sure to use RIPS avocados since they are more creamy and have a better flavor.
  • You can control the amount of sauce you want in your pasta. If you want very creamy pasta, add a lot.
  • Regular tomatoes can be used INSTEAD of cherry tomatoes.

Here are some flavor variations you can try:

  • To make avocado chicken pasta, mix in shredded or cubed rotisserie chicken in the pasta.
  • To make avocado spinach pasta, add 1/4 cup frozen spinach (thawed and drained of excess water) in the avocado sauce and puree that with the other ingredients.
  • To make avocado bacon pasta, add cooked bacon bits at the end and mix those into the pasta.
  • To make avocado pasta salad (vegan or vegetarian), use macaroni instead of spaghetti and mix that together with the avocado sauce, cherry tomatoes, corn, canned beans and Mozzarealla cheese.



prep time
cook time
total time

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.

calories526 KCAL


  • 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


  1. Cook pasta, according to package instructions. Drain and keep aside.

  2. 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.

  3. In a large nonstick pan, add boiled spaghetti, cherry tomatoes corn and as much or as little avocado sauce as you like.

  4. 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.

Find complete recipe here

Add a Comment

Your email address will not be published. Required fields are marked *