Guacamole Avocado Pasta: Creamy Avocado Pasta Guacamole Recipe

The Day We Ran Out of Tomato Sauce

It was a Tuesday. My grandson wanted pasta. We had no red sauce. I still laugh at that. We had avocados, though. And bacon. So we got creative.

We mashed the avocados right in the bowl. We mixed in everything green we could find. The result was magic. It mattered because we learned a good meal doesn’t need a recipe. It just needs a little courage. What’s your favorite “kitchen rescue” story?

Why This Silly Green Sauce Works

This sauce is creamy without any cream. The avocado does all the work. It clings to every noodle. The lime juice keeps it bright green and tasting fresh.

The bacon adds a salty crunch. It matters because food should feel good. This is rich, but full of good things from plants. Fun fact: Avocados have more potassium than bananas! Does that surprise you?

Let’s Make It Together

First, get your pasta boiling. Now, scoop your avocados into a big bowl. Mash them with a fork. You want it a little chunky.

Add your salt, garlic, onion, jalapeño, and cilantro. Stir it all up. Doesn’t that smell amazing? Finally, mix in the lime juice. Now toss it with your hot pasta. Top it all with crumbled bacon.

A Tip From My Kitchen

Use the avocado pits. Place them right in the guacamole if you’re not serving it right away. It helps stop the browning. I learned that from my mother.

This little trick matters. It means you can make the sauce a bit ahead. No one likes gray guacamole! Do you have a family kitchen trick like this?

Make It Your Own

This dish is a friend, not a boss. Don’t like cilantro? Try fresh parsley. Want more kick? Leave the jalapeño seeds in. You are the cook.

You could add cherry tomatoes. Or grilled chicken instead of bacon. The best meals change with your mood. What would you add to make it perfect for you? I’d love to hear.

Ingredients:

Ingredient	Amount	Notes
Avocados	4 medium
Salt	½ teaspoon
Garlic	2 cloves	minced
Onion	¼ cup	minced
Jalapeno pepper	½ pepper	seeded and minced
Cilantro	½ cup	fresh, minced
Lime juice	2 Tablespoons
Pasta	8-16 oz.	cooked
Bacon	6 strips	cooked

Guacamole Pasta: A Creamy, Dreamy Surprise

Hello, my dear! It’s Anna. Let me tell you about a happy kitchen accident. My grandson once made a huge bowl of guacamole. Then he cooked too much pasta. Can you guess what he did? He mixed them together! We all laughed so hard. But one taste changed our minds. It was creamy, cool, and absolutely delicious. Now it’s a favorite in our house. I think you’ll love it, too. It’s like a hug in a bowl.

You just need a few fresh things. Ripe avocados are key. They should feel slightly soft, like a peach. The lime juice makes everything bright and happy. Doesn’t that smell amazing? And crispy bacon adds a salty crunch. It’s the perfect mix of fresh and cozy. Let’s get your noodles boiling. I’ll walk you through it.

• Step 1: Start your water boiling for the pasta. Add a big pinch of salt to the water. Cook your bacon until it’s nice and crispy. You can bake it in the oven. I find that makes less mess. Set it aside on a paper towel. Now, your kitchen already smells wonderful.
• Step 2: While the pasta cooks, make your guacamole. Cut your avocados in half and remove the pit. Scoop the green goodness into a big bowl. Mash it with a fork until it’s mostly smooth. A few little lumps are just fine. They add character! (My hard-learned tip: add the lime juice right after mashing. It keeps the avocado beautifully green.)
• Step 3: Now, add all your fresh friends to the bowl. That’s the salt, garlic, onion, jalapeño, and cilantro. Mix everything together gently. Taste it with a clean spoon. Does it need a little more lime or salt? You are the boss of your guacamole. I still laugh at my first time. I forgot the salt entirely!
• Step 4: Your pasta should be done now. Drain it well and put it in a large serving bowl. While the pasta is still warm, add your guacamole. Toss it all together until every noodle is coated in green creaminess. The warmth makes the sauce silky. Quick quiz: what keeps the avocado from turning brown? Share below!
• Step 5: Crumble your crispy bacon over the top. Give everything one last gentle toss. You want little bacon bits in every bite. Now, it’s ready to serve immediately. We love to eat this while it’s still slightly warm. It feels like a party on a plate.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe loves to play dress-up. You can change it for any mood. Here are three ways we like to mix it up. They are all so simple and fun.

• The Garden Party: Skip the bacon. Add a big handful of sweet cherry tomatoes and fresh corn kernels instead.
• The Spicy Fiesta: Use the whole jalapeño, seeds and all! Add a pinch of smoked paprika for a cozy, warm heat.
• The Summer Picnic: Swap the pasta for cold, cooked shrimp. You get a fantastic avocado-shrimp salad. Perfect for a sunny day.

Which one would you try first? Comment below!

Serving It Up Just Right

This pasta is a full meal by itself. But I love to add a little something extra. A simple side salad with lemon dressing is perfect. It adds a fresh crunch. You could also serve it with warm, buttery toast. For garnish, extra cilantro or a lime wedge looks pretty.

What to drink? For a grown-up treat, a cold, crisp Mexican lager pairs beautifully. For everyone, a fizzy limeade or sparkling water is wonderful. It cuts through the richness. Which would you choose tonight?

Keeping Your Avocado Pasta Fresh

This pasta is best eaten right away, as the avocado can turn brown. But we all have leftovers sometimes.

To store it, press plastic wrap right on the surface to keep air away from the guacamole. Then put a lid on the bowl. It will last a day in the fridge.

I do not recommend freezing this dish, as the texture becomes very watery. I learned this the hard way once—my frozen pasta turned into a sad, green soup.

You can batch-cook the bacon and chop the veggies ahead to make dinner come together in minutes. Planning little steps like this saves busy nights. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your sauce too thick? Just add a splash of pasta water. The starchy water makes it creamy and blends everything together perfectly.

Is it not flavorful enough? Always taste your guacamole before mixing. You might need another pinch of salt to wake up all the other flavors.

Is the jalapeno too spicy? Remember to remove all the seeds and white ribs. I once forgot and my grandson’s eyes watered! You can also start with just a little.

Getting the flavor right builds your cooking confidence. Fixing small problems makes you a better cook. Which of these problems have you run into before?

Your Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta. It works just the same.

Q: Can I make it ahead? A: Make the guacamole sauce a few hours early. Press plastic wrap on it, then mix with hot pasta when ready.

Q: I don’t like cilantro. A: That’s okay! Use fresh parsley or basil instead. It will still be delicious.

Q: Can I double the recipe? A: You sure can. Just use a bigger bowl. It’s great for feeding a crowd.

Q: Any optional add-ins? A: A sprinkle of crumbled feta cheese is lovely. Fun fact: Avocados are actually berries! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a smile to your table. It is simple, fresh, and full of good things. Cooking should be fun, not fussy.

I would love to see your creation. Share a photo of your green, creamy pasta. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.