Showcase summer’s best flavors with this easy creamy avocado basil pasta with tomatoes and corn.
Why you’ll love this recipe
- Seasonal: This recipe is especially good in the summer, when corn, fresh basil, and tomatoes are at their best.
- Super-simple: There’s no need to spend a ton of time in the kitchen for this recipe. The only thing you’ll be cooking is the pasta. Everything else is either chopped or comes together in a blender.
- So delicious: You can never go wrong with avocado. Its creaminess and crowd-pleasing flavor makes it the perfect base for pasta sauce. The vibrant flavors of basil and lemon juice just make it even better!
Ingredients
- Whole-grain or chickpea pasta: I used linguine in the photos, but feel free to pick your favorite pasta type.
- Avocado: Avocados can get a bad rap for their high fat content. But they are a good source of fiber and may help support heart health and reduce inflammation.
- Fresh basil leaves: Basil has a distinctive fresh and bright flavor. There are many types of basil with slight variations in taste. I used Genovese basil (the kind most commonly found in supermarkets) in this recipe. Basil has a number of health benefits, including antioxidant and antibacterial properties.
- Water
- Freshly squeezed lemon juice: Lemon is a go-to natural flavor enhancer, and adds its signature brightness to this dish.
- Nutritional yeast: Rounds out the flavor of the sauce with subtle savory notes.
- Grape tomatoes: Fresh tomatoes taste delicious and add eye-catching color to the dish. Tomatoes are high in lycopene (which may help prevent cellular damage) and other antioxidants.
- Corn kernels: Fresh corn is best if it’s in season, but frozen corn works very well too. Just make sure it’s thawed before you start.
- Garlic cloves: Used here for flavor. Garlic has many health benefits, including promoting healthy blood pressure and boosting immunity.
Equipment
- Large pot
- Colander
- Food processor or blender
Instructions
In a large pot, boil the pasta according to the package directions (or cook it in an Instant Pot). When the pasta has reached an al dente consistency (has a slightly chewiness to it; not soggy), drain it using a colander. Return the drained pasta to the pot and cover it to keep the pasta warm until you are ready to add the sauce and other ingredients.
While the pasta is cooking, add the avocado, basil leaves, water, lemon juice, and nutritional yeast to a food processor or blender. A mini food processor works particularly well, if you have one. Blend the ingredients until they reach a smooth, creamy consistency. Taste the sauce and add more lemon juice and/or black pepper to adjust the flavor to your preferences.
Next, add the sauce to the pot with the pasta. Stir until the pasta is evenly coated with the sauce. Then, stir in the garlic, half of the tomatoes, and half of the corn. If you are using long pasta noodles, like linguine, kitchen tongs are helpful for lifting and stirring the noodles.
Portion individual servings into bowls. Top each serving with additional tomatoes, corn, and basil leaves.
Related
Looking for more recipe ideas? Try these:
Creamy Avocado Basil Pasta with Tomatoes and Corn
Equipment
- large pot
- colander
- food processor or blender
Ingredients
- 1 pound whole-grain or chickpea long pasta (e.g., linguine, spaghetti, fettuccine)
- 1 ripe Haas avocado (or 2 small Haas avocados) pitted and roughly diced
- ⅓ cup fresh basil leaves with additional basil leaves reserved for garnish
- 4 tablespoons water
- 2 tablespoons lemon juice (juice of about ½ medium lemon), more to taste
- 2 tablespoons nutritional yeast
- 12 ounces grape tomatoes halved
- 1 cup fresh or frozen corn kernels (if using frozen kernels, make sure they are thawed completely)
- 2 medium garlic cloves minced
- freshly cracked black pepper (optional, to taste)
Instructions
- Make the pasta: Cook the pasta in a large pot according to package directions. When the pasta is al dente, drain it and return it to the pot. Cover the pot to keep the cooked pasta warm until you are ready to add the other ingredients.
- Prepare the avocado sauce: While the pasta is cooking, combine the avocado, basil leaves, water, lemon juice, and nutritional yeast in a blender or food processor. Process until smooth and creamy. Taste and add additional lemon juice and/or black pepper to adjust to your preferences.
- Finish and serve: Pour the sauce into the pot with the pasta and stir until the pasta is coated. Gently stir in the garlic, half of the tomatoes, and half of the corn until combined. Serve immediately, topping each serving with additional tomatoes, corn, and basil leaves.
Notes
- Refrigerate any leftovers. Leftovers are best used within 2 days.
