Keto Creamy Avocado Pasta Recipe
A creamy keto avocado pasta made with fresh avocado, garlic, lemon, cream cheese, and zucchini noodles. Rich, quick, and low carb — ready in 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad, Lunch
- Method: Blender + Stovetop
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 medium ripe avocados
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2 tbsp cream cheese (room temperature)
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2 tbsp olive oil
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2 garlic cloves (raw or lightly sautéed)
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Juice of 1 lemon
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¼ cup grated Parmesan cheese
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Salt and pepper to taste
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½ tsp chili flakes (optional)
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Fresh basil or parsley, chopped
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4 cups zucchini noodles (or shirataki noodles / spaghetti squash)
Optional toppings: cooked chicken, shrimp, bacon, or nuts.
Instructions
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Prepare noodles of your choice. For zucchini, salt lightly and pat dry. For shirataki, rinse, boil 2 minutes, and dry in a pan. For spaghetti squash, roast in advance.
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Scoop avocado into a blender or food processor. Add cream cheese, olive oil, garlic, lemon juice, Parmesan, salt, pepper, and chili flakes. Blend until smooth. Add 1–2 tbsp water if too thick.
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Warm sauce gently in a skillet on low heat. Do not boil.
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Add noodles and toss until coated.
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Top with Parmesan, herbs, or extras like chicken or bacon. Serve right away.
Notes
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Use ripe avocados for the best creamy texture.
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Sauce should not be overheated or it may turn bitter.
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Add more lemon juice if storing sauce for a few hours to keep it green.
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Best served fresh; not great for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 420 Sugar: 3g Sodium: 450mg Fat: 36g Saturated Fat: 8g Unsaturated Fat: 26g Trans Fat: 0g Carbohydrates: 13g Fiber: 6g Protein: 10g Cholesterol: 20mg
Find it online: https://www.wellnesswarrior.org/keto-creamy-avocado-pasta/