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overhead shot of creamy avocado pasta in white bowl
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5 from 2 votes

Creamy Avocado Pasta with Corn and Sun-dried Tomatoes

This Creamy Avocado Pasta is made with spaghetti coated in a delicious avocado sauce mixed with sweet corn and sun-dried tomatoes. This dish can be served warm or cold and is the perfect spring or summer meal!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 530kcal
Author: Ashley Boyd


  • 12 ounces of dried spaghetti
  • flesh of 2 avocados
  • ¼ cup baby spinach leaves tightly packed
  • 2 tablespoons olive oil
  • juice of ½ a lemon
  • salt + cracked black pepper to taste
  • ½ cup canned sweet corn drained
  • ¼ cup sun-dried tomatoes sliced
  • shaved parmesan cheese for topping


  • Cook spaghetti in salted water according to package instructions until al dente. Be sure and reserve a cup of the pasta water if you drain the spaghetti.
  • To the bowl of a food processor, add the flesh of two avocados, spinach, olive oil, lemon juice and salt and pepper and pulse until smooth. Add a little pasta water while continuing to pulse until you reach a smooth consistency that will coat the pasta nicely, about ¼ cup should do it.
  • Transfer cooked pasta to a large mixing bowl and add sauce, corn and sun-dried tomatoes. Gently toss with silicone tongs to combine all ingredients. You can add a little more of the pasta water to the bowl while mixing if needed to reach a nice, creamy consistency.
  • Season pasta with more salt and pepper to taste. Transfer pasta to a serving bowl and top with shaved parmesan. Enjoy!


Calories: 530kcal | Carbohydrates: 59.6g | Protein: 12.4g | Fat: 28.9g | Saturated Fat: 5.5g | Cholesterol: 62mg | Sodium: 181mg | Potassium: 735mg | Fiber: 7.5g | Sugar: 1.5g | Calcium: 29mg | Iron: 4mg